Here is a classic Homemade Pound Cake recipe that is rich, buttery, soft, and perfect for tea time or dessert.
Homemade Pound Cake
Preparation Time
15 minutes
Baking Time
55–65 minutes
Servings
8–10 slices
Ingredients
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Unsalted butter – 1 cup (225 g), softened
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Granulated sugar – 1 cup
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Eggs – 4 large, room temperature
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All-purpose flour – 2 cups
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Baking powder – 1 teaspoon
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Salt – ¼ teaspoon
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Milk – ¼ cup
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Vanilla extract – 2 teaspoons
Directions
Step 1: Prepare the Pan
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Preheat oven to 170°C (340°F).
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Grease and lightly flour a 9×5-inch loaf pan or bundt pan.
Step 2: Cream Butter and Sugar
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Beat butter and sugar together for 3–4 minutes until light and fluffy.
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This step is important for a soft texture.
Step 3: Add Eggs
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Add eggs one at a time, beating well after each addition.
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Scrape the bowl as needed.
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Mix in vanilla extract.
Step 4: Mix Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Batter
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Add dry ingredients to the butter mixture in batches.
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Alternate with milk.
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Mix gently until just combined.
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Do not overmix.
Step 6: Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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If the top browns too quickly, loosely cover with foil.
Step 7: Cool
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Let the cake cool in the pan for 10–15 minutes.
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Turn out onto a wire rack to cool completely.
Tips for Best Pound Cake
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Use room-temperature ingredients.
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Do not rush the creaming step.
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Measure flour correctly to avoid dryness.
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Let cake cool completely before slicing.
Variations
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Lemon Pound Cake: Add 2 tablespoons lemon juice and zest of 1 lemon.
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Vanilla Almond: Replace half vanilla with almond extract.
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Marble Pound Cake: Swirl in cocoa batter before baking.
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Chocolate Chip Pound Cake: Fold in ½ cup chocolate chips.
Storage
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Store covered at room temperature for up to 3 days.
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Refrigerate up to 5 days.
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Freeze slices for up to 2 months.
