A Classic Pound Cake is the ultimate symbol of simplicity and indulgence. It originated in Europe in the 1700s and gets its name from the traditional recipe that uses a pound each of butter, sugar, eggs, and flour. While modern versions scale down the quantity, the magic of the original remains intact.
This easy pound cake recipe delivers a moist, golden-brown loaf with a rich, buttery crumb that practically melts in your mouth. It’s the perfect cake for any time of year—whether you’re celebrating a birthday, enjoying afternoon tea, or simply craving a timeless homemade treat. With just 5 basic ingredients and no fancy equipment, you’ll master this classic bake in no time.
🛒 Ingredients You’ll Need for Classic Pound Cake
This recipe sticks to the basics, making it both accessible and reliable. Every ingredient has a purpose and works in harmony to create the iconic pound cake texture and flavor.
- 176g unsalted butter (room temperature): The base of flavor and richness. Use good quality butter for best results.
- 176g granulated sugar (powdered): Powdering the sugar makes it easier to cream with the butter, leading to a fluffier batter.
- 3 large eggs (room temperature, ~176g): Eggs provide structure, moisture, and help with leavening. Always weigh the eggs and match the weight of other ingredients accordingly.
- 176g all-purpose flour: The main dry ingredient that builds the body of the cake.
- 1.5 teaspoons baking powder: Gives the cake a gentle lift and prevents it from being too dense.
✨ Optional Add-ins: Vanilla extract, lemon zest, or a pinch of salt for enhanced flavor.
👩🍳 Step-by-Step Instructions
Step 1: Measure Ingredients Precisely
Use a digital kitchen scale for the most accurate measurements. Start by weighing the eggs (shells included), then use the same weight of butter, sugar, and flour. This ensures your pound cake stays moist and balanced every time.
If you don’t have a scale, you can approximate, but the beauty of this recipe lies in its 1:1:1:1 ratio by weight.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and powdered sugar. Use an electric hand mixer or stand mixer to beat until the mixture is pale, creamy, and fluffy. This step incorporates air and sets the stage for a light and tender crumb.
🔄 Tip: Scrape the sides of the bowl midway to ensure even mixing.
Step 3: Incorporate the Eggs One by One
Crack in one egg at a time, whisking for 2–3 minutes after each addition. This process emulsifies the batter and creates volume. The mixture will double in size and look smooth and airy.
Don’t rush this step—it’s key to achieving the cake’s soft, moist texture.
Step 4: Fold in the Dry Ingredients
Sift the all-purpose flour and baking powder together. This removes lumps and distributes the leavening agent evenly.
Gently fold the dry ingredients into the egg mixture using a spatula or wooden spoon. Once mostly combined, blend briefly (around 10 seconds) with a hand blender to eliminate any stubborn lumps. Avoid overmixing, which can lead to a dense cake.
Step 5: Prepare the Loaf Pan
Preheat your oven to 180°C (350°F). Grease an 8-inch loaf pan with butter or oil and line it with parchment paper for easy removal.
Pour the batter into the prepared pan and smooth the top with a spatula. Run a knife or skewer through the batter in a zig-zag pattern to burst air pockets and ensure even baking.
Step 6: Bake to Perfection
Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when the top is golden and a skewer inserted in the center comes out clean or with a few moist crumbs.
Keep an eye on it in the last 5 minutes. Overbaking can dry it out, while underbaking may leave the center raw.
Step 7: Cool and Serve
Let the cake rest in the pan for 10–15 minutes. This allows it to firm up, making it easier to remove without breaking.
Run a butter knife along the edges to loosen the cake. Gently flip and tap to release. Place on a wire rack to cool completely. Slice and serve with whipped cream, fresh fruits, or your favorite cup of tea.
📄 Printable Recipe Card
Pound Cake Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 slices
Calories: ~320 kcal
Ingredients:
- 176g unsalted butter (room temp)
- 176g granulated sugar (powdered)
- 3 eggs (~176g, room temp)
- 176g all-purpose flour
- 1.5 tsp baking powder
Instructions:
1. Weigh the eggs, then match the weight for butter, sugar, and flour.
2. Cream butter and powdered sugar until pale and fluffy.
3. Add eggs one at a time, whisking well after each.
4. Sift flour + baking powder, fold into wet mixture. Blend briefly to smooth.
5. Grease and line an 8-inch loaf pan. Pour in batter, level top.
6. Bake at 180°C for 35–40 mins until skewer comes out clean.
7. Cool in pan for 10 mins. Demould, cool fully, slice, and serve.
🍰 Serving Ideas
- A dollop of whipped cream and strawberries makes this cake a delightful dessert.
- Drizzle with lemon glaze or chocolate ganache for extra flavor.
- Serve toasted with butter and jam for a luxurious breakfast.
- Add a scoop of vanilla or caramel ice cream on the side for parties.
🥶 Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh for 7–8 days. Bring to room temp before serving.
- Freeze: Wrap slices in cling film and store in an airtight container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
🧊 Tip: Freeze individual slices for a quick dessert whenever the craving strikes!
🧁 Flavor Variations
- Lemon Pound Cake: Add 1 tbsp lemon juice and zest of one lemon.
- Vanilla Pound Cake: Add 1 tsp of pure vanilla extract for classic bakery flavor.
- Marble Pound Cake: Mix in 2 tbsp cocoa powder to half the batter and swirl.
- Nutty Pound Cake: Add 1/4 cup chopped pecans or walnuts for a crunchy bite.
🧠 Expert Baking Tips
- Always use room temperature ingredients to prevent curdling and ensure smooth mixing.
- Avoid opening the oven frequently—this can cause the cake to collapse.
- Run a knife or skewer through the batter before baking to remove large air pockets.
- Sift the flour and baking powder to create a smoother batter and even rise.
❌ Troubleshooting & Common Mistakes
- Cake Too Dense? You may have overmixed or added flour too quickly.
- Cake Didn’t Rise? Check your baking powder’s expiration date and ensure you preheated the oven.
- Cracked Top? Totally normal for pound cakes! It means the center rose properly.
- Dry Cake? Likely overbaked. Reduce the time slightly next time and test early.
❓ FAQs
Q: Can I make this eggless?
This specific recipe relies on eggs, but you can try replacing each egg with 1/4 cup yogurt or applesauce. Texture may vary.
Q: Can I make this in a round pan or bundt pan?
Yes! Just ensure it holds the same volume. Adjust baking time as needed.
Q: Can I use whole wheat flour?
You can substitute up to 50% with whole wheat flour. The cake may be denser but will still taste great.
Q: How do I know when the cake is done?
Insert a toothpick or skewer in the center. If it comes out clean or with dry crumbs, it’s ready.
📲 Stay Connected
If you tried this Classic Pound Cake recipe, let us know in the comments! Share your baking creations on Instagram and tag @BakeWithNeetu using the hashtag #BakeWithNeetu—we’d love to see your cakes and feature them!
