The Ultimate Classic Pound Cake Recipe: Perfectly Moist, Dense & Flavorful
Experience the epitome of classic baking with this perfectly crafted Pound Cake. While rooted in tradition, our recipe features subtle adjustments that elevate both flavor and texture, resulting in a pound cake that is irresistibly dense, wonderfully moist, and infused with a delightful vanilla aroma. This isn’t just a cake; it’s a timeless dessert that promises to become a cherished favorite in your recipe collection.
There’s something truly special about a homemade pound cake. It’s a comforting classic that every home baker should have in their repertoire. This recipe is more than just a dessert; it’s a versatile canvas for countless culinary creations, making it perfect for any occasion, from casual family dinners to elegant brunches. Its simple yet profound flavor profile allows it to shine on its own or serve as the ideal foundation for an array of toppings. Imagine it elegantly presented with a dollop of freshly whipped cream and a cascade of seasonal berries, or perhaps elevated with a vibrant Strawberry Rhubarb Sauce. The possibilities are endless, and its inherent deliciousness guarantees it will always be a crowd-pleaser.
Why This Is The Perfect Pound Cake Recipe for You
While the concept of pound cake is delightfully straightforward, achieving that perfect balance of density, moisture, and flavor requires a thoughtfully developed recipe. Our rendition takes the traditional foundation and enhances it with specific techniques and ingredient considerations to deliver an unparalleled baking experience. Here’s what makes this particular pound cake recipe truly stand out:
- Rich Buttery Flavor with a Hint of Vanilla: This cake is a celebration of butter. The generous amount of high-quality butter ensures a deep, rich flavor that is perfectly complemented by a warm, inviting hint of vanilla, creating a taste that’s both classic and comforting.
- Incredibly Moist and Never Dry: The secret to a truly exceptional pound cake lies in its moisture. Through precise ingredient ratios and careful baking instructions, this recipe guarantees a cake that remains wonderfully moist from the first slice to the last, avoiding any dryness often associated with less successful pound cakes.
- A Simple, One-Bowl Recipe with Only 6 Essential Ingredients: We believe delicious baking doesn’t have to be complicated. This streamlined recipe requires minimal fuss, allowing you to create a magnificent dessert using just one bowl and six foundational ingredients. It’s perfect for both novice bakers and seasoned pros looking for efficiency.
- Features a Beautifully Tight Crumb: A hallmark of a superior pound cake is its fine, tight crumb structure. This recipe consistently produces a cake with a velvety-smooth interior that is wonderfully satisfying to eat and holds up beautifully when sliced, making it ideal for layering or serving.
- Perfectly Dense, Just as a Pound Cake Should Be: Unlike lighter, airier cakes, a true pound cake is known for its satisfying density. Our recipe delivers that characteristic substantial texture without being heavy or gummy, providing a delightful mouthfeel that is both tender and substantial.
Essential Ingredients for Your Perfect Pound Cake
The beauty of pound cake lies in its simplicity, relying on a few high-quality ingredients to create something extraordinary. While a traditional pound cake typically calls for just butter, eggs, sugar, and flour in equal “pound” measures, our recipe incorporates vanilla and a touch of salt to significantly enhance the overall flavor profile, creating a more nuanced and delicious result. Paying attention to the quality and temperature of these core ingredients is paramount for success.
BUTTER: The star of the show! For the best pound cake, your butter absolutely must be at proper room temperature. This isn’t just a suggestion; it’s crucial for achieving that light and fluffy texture when creamed with sugar. Cold butter won’t incorporate air effectively, leading to a denser, less tender cake. Furthermore, if your budget allows, invest in the highest quality unsalted butter you can find. European-style butters, often with higher fat content, contribute immensely to the cake’s rich flavor and superior texture. I personally recommend Kerry Gold for its exceptional quality and taste.
EGGS: This recipe utilizes whole large eggs, and much like the butter, they need to be at room temperature. Room temperature eggs emulsify more easily with the butter and sugar, creating a smoother batter that bakes up more uniformly. Using high-quality eggs also makes a difference. If you desire a beautifully golden hue for your cake, seek out pastured eggs; their yolks are notably darker and richer in color, contributing to a more vibrant appearance and often a deeper flavor.
SUGAR: Don’t be surprised by the generous three cups of granulated sugar in this recipe. While it may seem like a substantial amount, remember that this is a large cake designed to yield many servings. The sugar isn’t just for sweetness; it plays a critical role in the cake’s structure, moisture retention, and achieving that desirable golden-brown crust. It works in conjunction with the butter during the creaming process to incorporate air, which contributes to the cake’s tender crumb.
FLOUR: We’re using standard all-purpose flour for this recipe, chosen for its balanced protein content which provides just the right amount of structure without making the cake tough. I have not tested this recipe using cake flour, which has a lower protein content and might result in a more delicate, less dense crumb than typically desired for a classic pound cake. Sticking with all-purpose flour ensures the authentic dense, yet tender, texture that defines a great pound cake.
VANILLA EXTRACT: While not part of the original “four ingredients” of pound cake, pure vanilla extract is an essential addition here. It deeply enhances the overall flavor profile, adding warmth and complexity that beautifully complements the richness of the butter and eggs. Always opt for pure vanilla extract for the best, most authentic flavor.
SALT: A small but mighty ingredient! A tiny pinch of salt in a sweet recipe might seem counterintuitive, but it’s vital. Salt balances the sweetness, amplifies the flavors of the butter and vanilla, and contributes to the overall deliciousness of the cake, preventing it from tasting flat or overly sweet.
How To Masterfully Make This Delicious Pound Cake
Making this pound cake is a straightforward and rewarding process, even for beginner bakers. The key to success lies in careful attention to detail at each stage, ensuring proper ingredient preparation and gentle mixing. Follow these steps for a perfect result every time:
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, promoting even baking. Next, prepare your bundt pan. For a 10-12 cup capacity bundt pan, generously grease every nook and cranny with shortening or butter, then thoroughly flour it, tapping out any excess. This step is crucial for preventing the cake from sticking and ensuring a clean release.
- Cream Butter and Sugar: In a large mixing bowl (the “one bowl” for this recipe!), begin by creaming the room temperature butter until it’s very soft and completely free of any lumps. This can take a few minutes. Then, gradually add the granulated sugar and continue to cream the mixture until it becomes light in color, fluffy in texture, and significantly increased in volume. This process incorporates air, which is essential for the cake’s tender crumb. Remember to frequently scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly combined.
- Incorporate Eggs Gradually: With the mixer running on a medium speed, add the room temperature eggs one at a time. After each egg, beat until it is just combined into the batter before adding the next. This allows each egg to fully emulsify with the butter and sugar mixture, preventing the batter from curdling. Continue to scrape down the sides of the bowl after each addition to ensure a smooth, uniform batter.
- Fold in Dry Ingredients and Flavoring: Reduce your mixer speed to low. Slowly add the all-purpose flour along with the salt to the wet ingredients. Mix just until the flour is incorporated and no dry streaks remain. It’s vital not to overmix at this stage, as overmixing can develop gluten in the flour, leading to a tough, dry cake. Finally, mix in the pure vanilla extract until just combined, ensuring its wonderful aroma permeates the batter. Scrape the bowl one last time to ensure everything is perfectly blended.
- Bake to Perfection: Gently pour the prepared batter into your meticulously greased and floured bundt pan. Smooth the top with a spatula if needed. Bake in the preheated 350°F (175°C) oven for approximately 1 hour and 10 minutes to 1 hour and 20 minutes. The ultimate test for doneness is when a wooden skewer or toothpick inserted into the thickest part of the cake comes out with a few moist crumbs attached, but not wet batter. A critical tip: Overbaking is the number one cause of a dry pound cake! Trust the toothpick test; a few moist crumbs indicate perfection.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for at least 30 minutes. This cooling period allows the cake to set and firm up, making it easier to invert and preventing it from breaking apart. After 30 minutes, carefully invert the cake onto a wire rack or serving platter to cool completely before slicing and serving. This ensures its beautiful shape is preserved and the internal structure is fully set.
Frequently Asked Questions About Pound Cake
The name “pound cake” originated from its traditional recipe, which historically called for one pound of each of its four main ingredients: butter, sugar, eggs, and flour. This simple, balanced ratio made it easy to remember and prepare. While many modern pound cake recipes, including this one, have adjusted these ratios and often include additional ingredients like vanilla and salt for enhanced flavor and texture, the name has stuck as a nod to its humble and classic origins.
Achieving a moist pound cake is simpler than you might think, and it primarily boils down to one crucial rule: DO NOT OVERBAKE! There’s no need to add extra ingredients like sour cream or cream cheese (unless specifically called for in a different recipe) to achieve moisture in this classic pound cake. The key is to remove the cake from the oven as soon as a toothpick or wooden skewer inserted into the center comes out with just a few moist crumbs attached. If it comes out completely clean, your cake is likely already overcooked. Remember, the cake continues to cook slightly in the hot pan even after it’s removed from the oven, so pulling it out just shy of “perfectly clean” ensures optimal moisture. Additionally, ensuring your butter and eggs are at room temperature helps create a well-emulsified batter that retains moisture better during baking.
To maintain its freshness and moisture, wrap leftover pound cake tightly in plastic wrap or place it in an airtight container. When stored at room temperature, away from direct sunlight and heat, it will remain delicious for up to 3 days. For slightly longer storage, you can keep it in the refrigerator for up to 7 days, though room temperature storage often preserves the texture best for the first few days. Always ensure it’s well-sealed to prevent it from drying out.
Pound cake freezes exceptionally well, making it perfect for meal prep or enjoying a slice whenever a craving strikes. Once the cake has completely cooled to room temperature, wrap it tightly first in plastic wrap, ensuring no air can reach the cake, and then in a layer of aluminum foil. This double wrapping prevents freezer burn and protects its flavor. You can freeze the entire cake or individual slices for up to 2 months. When you’re ready to enjoy, simply allow the wrapped cake to thaw at room temperature overnight before unwrapping and serving. This gentle thawing process helps retain its moist texture.
Absolutely! This recipe is adaptable for loaf pans. For best results, generously grease and flour two 9×5 inch loaf pans. Bake them in a 350°F (175°C) oven for approximately 50-60 minutes, or until a toothpick inserted into the center of a loaf comes out with a few moist crumbs. Baking in loaf pans is a great option if you prefer smaller cakes or want to give one as a gift!
Delightful Serving Ideas for Your Pound Cake
The beauty of this classic pound cake lies in its versatility. Its rich, buttery, and vanilla-infused flavor makes it a fantastic base for an endless array of toppings and accompaniments. Whether you prefer it simple or dressed up, here are some delightful ways to enjoy your homemade pound cake:
- Simply Plain: Sometimes, the best way to appreciate the true essence of a well-made pound cake is to enjoy it unadorned. Savor its pure buttery flavor and tender texture.
- A Dusting of Powdered Sugar: A light sprinkle of powdered sugar adds a touch of elegance and a hint of extra sweetness, making it a simple yet sophisticated dessert.
- With Freshly Whipped Cream: The light, airy sweetness of homemade whipped cream provides a beautiful contrast to the cake’s dense texture, creating a truly luxurious experience.
- Whipped Cream and Fresh Berries or Other Fruit: Elevate your pound cake with a generous dollop of whipped cream and a colorful medley of fresh, seasonal berries (strawberries, blueberries, raspberries, blackberries are all fantastic). Other fruits like sliced peaches or kiwi also pair wonderfully.
- Whipped Cream with Fruit Sauce: Pair your pound cake with whipped cream and a homemade fruit sauce, such as this vibrant Strawberry Rhubarb Sauce, or any other fruit compote or dessert sauce you love. A warm caramel or chocolate sauce would also be divine!
- A Scoop of Ice Cream: For a truly indulgent treat, serve a slice of pound cake with a scoop of your favorite ice cream. Vanilla bean, strawberry, or even a rich coffee ice cream would be exquisite pairings.
- Grilled with Peaches: For a unique summer dessert, try grilling slices of pound cake until lightly toasted, then serve them with sweet Grilled Peaches and a scoop of vanilla ice cream. The warmth and char of the grilled cake add an unexpected layer of flavor.
- Indulgent “French Toast”: Transform leftover pound cake into an extraordinary “French toast.” Dip thick slices in an egg and milk mixture, then pan-fry until golden. Serve with maple syrup, whipped cream, and fresh berries for an exceptionally decadent brunch.
Looking For Some More Great Dessert Recipes?
- Strawberry Shortcake
- One Bowl Cocoa Brownies
- No Bake Chocolate Peanut Butter Bars
- No Bake Lemon Blueberry Cheesecake
- Apple Crumb Cake
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Pound Cake
Ingredients
- 2 cups (452g) unsalted butter, room temperature
- 3 cups (650g) sugar
- 8 large eggs, room temperature
- 3¼ cups (445g) all purpose flour
- ½ teaspoon salt
- 1 tablespoon vanilla
Instructions
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Preheat oven to 350°F (175°C). Generously grease and flour a 10+ cup bundt pan, ensuring all crevices are coated; set aside.
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In a large bowl, beat the room temperature unsalted butter until it is soft and creamy, with no visible chunks. Add the granulated sugar and continue to cream until the mixture is light, fluffy, and pale in color. Remember to scrape down the sides of the bowl frequently with a spatula to ensure even mixing.
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Add the large, room temperature eggs one at a time. Beat well after each addition, until the egg is just mixed into the batter, before adding the next. This helps create a smooth, emulsified batter.
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With the mixer on a low speed, slowly add in the all-purpose flour and salt. Mix gently just until all the dry ingredients are combined and no streaks of flour remain, being careful not to overmix. Finally, mix in the vanilla extract until it’s evenly distributed throughout the batter. Scrape the bowl once more to ensure everything is thoroughly incorporated.
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Pour the prepared batter evenly into the greased and floured bundt pan. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick or wooden skewer inserted into the thickest part of the cake comes out with a few moist crumbs attached. It is crucial to remove the cake from the oven as soon as it reaches this point to prevent overbaking, which can lead to a dry cake. Let the cake cool in the pan for at least 30 minutes before carefully inverting it onto a wire rack or serving platter to cool completely.
Notes
- STORAGE: For optimal freshness, wrap leftover pound cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Alternatively, it can be refrigerated for up to 7 days, though room temperature often maintains a softer texture for the initial days.
- FREEZER FRIENDLY: This pound cake freezes beautifully! Once completely cooled, wrap the entire cake (or individual slices) first in plastic wrap, then securely in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, simply leave the wrapped cake at room temperature overnight.
- LOAF PAN OPTION: If you prefer baking in loaf pans, generously grease and flour two 9×5 inch loaf pans. Bake at 350°F (175°C) for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.