Rich, buttery, and simple, this Classic Pound Cake has a dense yet tender crumb with a golden crust. Traditionally made with just flour, butter, sugar, and eggs, this version includes vanilla for extra flavor and baking powder for a lighter texture.
Enjoy it plain, dusted with powdered sugar, or paired with fresh berries and cream. A timeless treat for any occasion.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Cream butter and sugar with a hand mixer for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the butter mixture (gently stir and lift with a spatula until just combined, don’t overmix).
- Pour the batter into the pan and smooth the top.Bake for 50 minutes. About halfway through the baking time, loosely cover the cake with aluminum foil (without letting it touch the batter) to prevent the top from browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy
Tips for the Best Pound Cake
Butter temperature matters – Softened butter should be cool to the touch and hold its shape but easily spreadable.
- If too warm, the cake may be greasy. If too cold, it won’t cream properly. Use good quality butter for the best flavor.
Room temperature ingredients – Butter, eggs, and other ingredients mix more evenly when not cold.
Beat butter and sugar with a hand mixer for 3–5 minutes until light and fluffy.
- This step is important because it incorporates air into the batter, helping the cake rise and creating a soft texture.
- The mixture should become pale and slightly increase in volume.
Fold the dry ingredients (flour, baking powder and salt) into the butter mixture.
- Use a spatula to gently stir in a circular motion, lifting from the bottom, until just combined, don’t overmix) Overmixing can make the cake dense.
Grease and line your loaf pan with parchment paper (baking paper) , letting the edges rise about 2 inches (5 cm).
- Avoid folding the paper over the edges of the pan. The straight edges help prevent burning and ensure easy removal.
Cover with aluminum foil: After the first 20 minutes of baking, loosely cover the cake with foil to prevent over-browning. Make sure the foil doesn’t touch the batter.
Check your oven temperature – If your oven runs hot, start checking for doneness at 50 minutes.
Storage
- Keep in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Recipe
Classic Pound Cake
- ¾ cup (190g) salted butter, softened to room temperature (see note 1)
- 1 cup (190g) white granulated sugar
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour (plain flour)
- ½ level teaspoon baking powder (Do NOT use baking soda / bicarbonate of soda)
- ¼ teaspoon salt (add ½ teaspoon if using unsalted butter)
- Prepare the pan: Grease and line a 9x5 inch (23 x 13 cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm). Avoid folding the paper over the edges of the pan. The straight edges help prevent burning and ensure easy removal.
- Preheat oven: Position the oven rack in the middle and preheat to 325°F (165°C). If you're using a fan oven, preheat it to 300°F (150°C).
- Butter mixture: In a large bowl, beat ¾ cup (190g) salted butter, softened to room temperature and 1 cup (190g) white granulated sugar with a hand mixer for about 3–5 minutes until pale and fluffy.This step incorporates air into the batter, helping the cake rise and creating a soft texture. The mixture should become pale and slightly increase in volume.
- Add 4 large eggs one at a time, mixing well after each addition (see note 2)
- Stir in 1 teaspoon vanilla extract.
- Flour mixture: In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour (plain flour), ½ level teaspoon baking powder and ¼ teaspoon salt
- Combine: Gently fold the flour mixture into the butter mixture using a spatula (stir in a circular motion, lifting from the bottom, until just combined. Over mixing can make the cake dense.
- Transfer to pan: Pour the batter into the lined loaf pan, smoothing the top.
- Bake: Bake for 50-55 minutes. After the first 20 minutes of baking, loosely cover the cake with foil to prevent over-browning. Make sure the foil doesn’t touch the batter
- Remove the foil 10 minutes before the baking time is up. The cake is ready when a toothpick or skewer inserted in the center comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
- Keep in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Butter: Let butter soften at room temperature for about 1 hour before using. It should leave a finger imprint but remain firm. Properly softened butter helps create a light, airy cake. Butter that's too soft can't trap air, affecting texture and rise.
- Eggs: Add eggs one at a time to avoid curdling and ensure a smooth, even batter. This prevents lumps and helps create a light, fluffy cake.
Hungry for more?
Sign up for my free newsletter to get emails about new recipes .And don't forget to follow me on YouTube, Facebook, Pinterest, and Instagram for all the latest deliciousness!
Leave a Reply