Homemade Pound Cake Recipe

This Homemade Pound Cake is a classic, rich, buttery cake that’s perfect for any occasion. With just a handful of simple ingredients, this pound cake is easy to make and produces a tender, moist crumb with a slightly crisp golden crust. It’s delicious on its own or paired with fresh berries, whipped cream, or a drizzle of glaze.

Why You’ll Love This Recipe:

• Simple Ingredients: Made with pantry staples like butter, sugar, eggs, and flour.
• Rich and Buttery: Full of buttery flavor with a dense, tender crumb.
• Versatile: Enjoy it plain or with various toppings, like fruit, ice cream, or a sweet glaze.
• Perfect for Any Occasion: Whether for afternoon tea, dessert, or a special event, pound cake is always a crowd-pleaser.

Key Ingredients

• Butter: Unsalted butter provides the rich, buttery flavor and moisture in the cake.
• Sugar: Granulated sugar sweetens the cake and helps create a tender crumb.
• Eggs: Adds structure and richness to the pound cake.
• Flour: All-purpose flour forms the base of the cake and gives it its dense texture.
• Vanilla Extract: Adds a warm, sweet flavor to the cake.
• Salt: Enhances the flavor of the other ingredients.

How to Make Homemade Pound Cake

Step 1: Preheat the Oven

• Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, beat 1 cup (2 sticks) of unsalted butter (softened) and 2 cups of granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.

Step 3: Add the Eggs

• Add 4 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 4: Mix in Vanilla

• Stir in 1 teaspoon of vanilla extract, blending it evenly into the batter.

Step 5: Add the Dry Ingredients

• In a separate bowl, whisk together 3 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, beating on low speed just until combined. Be careful not to overmix.

Step 6: Bake the Cake

• Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.

Step 7: Cool and Serve

• Allow the pound cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely. Serve plain or with your favorite toppings, such as whipped cream, fresh fruit, or a glaze.

Tips for the Best Pound Cake

1. Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for easier mixing and a better rise in the cake.
2. Don’t Overmix: Once you add the flour, mix just until combined to avoid a dense or tough cake.
3. Use Quality Vanilla: Since the flavor of pound cake is simple, using a good-quality vanilla extract will enhance the overall taste.
4. Bake Low and Slow: Baking the cake at a lower temperature helps it bake evenly without drying out or becoming overly brown.

Recipe Variations

• Lemon Pound Cake: Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice to the batter. Top with a simple lemon glaze made of powdered sugar and lemon juice.
• Chocolate Pound Cake: Replace 1/2 cup of the flour with unsweetened cocoa powder for a rich chocolate version.
• Almond Pound Cake: Substitute almond extract for the vanilla and top with sliced almonds for a nutty flavor.
• Sour Cream Pound Cake: Add 1/2 cup of sour cream to the batter for an extra moist and tangy cake.

Frequently Asked Questions (FAQs)

1. Can I freeze pound cake?

Yes! Pound cake freezes well. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

2. How do I store leftover pound cake?

Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week.

3. Can I use salted butter instead of unsalted?

Yes, if you only have salted butter, you can use it. Just omit the extra salt in the recipe.

4. How do I know when the pound cake is done?

Pound cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, cover it with foil during the last 15 minutes of baking.