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Home » Recipes » Pound Cake Recipe

Pound Cake Recipe

Published on May 17, 2019, Updated June 6, 2019 by Miranda | 128 Comments

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This soft, buttery pound cake recipe is perfect by itself or topped with fresh fruit. It bakes up great in a bundt pan or loaf pan too!

Perfect for brunching or afternoon tea, this pound cake recipe is a great addition to your dessert rotation. It’s a classic and rivals other delicious favorites like our Fresh Strawberry Cake and Funfetti Sheet Cake.

slice of pound cake on a dessert plate with fresh berries

Pound Cake Recipe

A great pound cake recipe is a must. I think I nailed it too! Pound cake is great to top with macerated berries, icing, or just eat plain. I chose to eat it with fresh berries and my kiddo added a little Reese’s spread to his.

looking down at a pound cake made in a bundt pan

How to make pound cake

We’ve got a great video for you to watch below with the printable recipe, but here are some general instructions for baking your pound cake:

  1. Preheat your oven and prepare a bundt pan.
  2. Mix together butter and sugar, then add vanilla and eggs.
  3. Separately mix together flour, salt, baking powder, baking soda and salt.
  4. Add flour mixture and milk alternately to the butter mixture and combine everything together then pour batter into the bundt pan.
  5. Bake for about an hour, then remove from the oven and cool slightly before turning out onto a flat surface to release the cake from the pan.

Tips and Tricks

Bundt pans can make anything look pretty, no matter how plain it is. There are a couple of important things to remember when using a bundt pan though.

  1. Always grease generously and flour the pan. If you’re making a chocolate cake, you can use cocoa powder instead of flour too. I’ve tried the cooking spray with flour added and some of the sprays work and some don’t. My go-to is the Baker’s Joy baking spray, but don’t inhale while spraying it. It will make you cough a lung up.
  2. The second tip is to let the freshly baked bundt cake cool for 5 minutes before turning it out onto a cake plate. After it’s turned upside down, let it rest for 5 minutes upside down in the pan before you start tapping the pan. If it comes out before the 5 minutes are up, that’s even better.

pound cake recipe made in a bundt pan and topped with fresh berries

Pound Cake Varieties

You can make different flavors of pound cake by adding extracts, zests, and fresh fruit.

  • Lemon, lime, or orange – Instead of adding 1 tablespoon of vanilla, add 2 teaspoons of the flavored extract, 1 teaspoon of vanilla, and the zest of 1 lemon, lime, or orange.
  • Blueberry, blackberry, or raspberry – Add 1 to 2 cups of fresh berries into a bowl with 1 tablespoon of flour. Stir to coat the berries and fold into the mixed batter before baking.
  • Rum, maple, or caramel – Substitute the 1 tablespoon of vanilla with 2 teaspoons of flavored extract and 1 teaspoon of vanilla. Add more or less extract depending on how you prefer it.

How to freeze cake

Cakes hold up really well in the freezer for up to 6 months if properly stored. Cool the cake completely and slice into individual pieces. Wrap each piece in plastic wrap or parchment paper and place in a freezer bag or airtight container. Thaw overnight and enjoy.

To freezer the entire pound cake as a whole cake, you will still want to wrap it as tightly as possible and place in a large airtight container.

pound cake on a cake stand with a slice taken out

Ready to get more use out of your bundt pan? Try these recipes:

  • Lemon Bundt Cake
  • Cinnamon Apple Monkey Bread
  • Chocolate Peppermint Crunch Bundt Cake
  • Tropical Hawaiian Monkey Bread
  • Cinnamon Apple Bundt Cake

Pound Cake Recipe

Miranda
This soft, buttery Pound Cake Recipe is perfect by itself or topped with fresh fruit. It bakes up great in a bundt pan or loaf pan too!
4.62 from 13 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Ingredients
  

  • 1 cup butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • fresh berries for garnish

Instructions
 

  • Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan. Tap out any excess flour.
  • In a large mixing bowl, add butter and sugar. Beat on medium with a hand mixer until creamed. 
  • Add the vanilla extract and the eggs one at a time. Beat each egg in before adding the next. Scrape the sides of the bowl. 
  • In a separate bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine. 
  • Measure out the milk.
  • Alternately add the flour and milk always starting and ending with the flour. I added the flour in 3 parts and the milk in 2 parts. Scrape down the sides and mix to combine.
  • Pour the batter into the prepared bundt pan. Spread it out evenly in the pan using a spatula. 
  • Place into the oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean. 
  • Let cool for 5 minutes and turn out onto a cake plate. Let it rest for another 5 minutes. Tap the bundt pan with a knife to help loosen the cake from the pan.
  • Garnish with fresh berries.

Notes

For best results, let the freshly baked bundt cake cool for 5 minutes before turning it out onto a cake plate. After it's turned upside down, let it rest for 5 minutes upside down in the pan before you start tapping the pan. 

Nutrition

Calories: 400kcalCarbohydrates: 57gProtein: 6gFat: 17gSaturated Fat: 10gCholesterol: 96mgSodium: 308mgPotassium: 104mgFiber: 1gSugar: 35gVitamin A: 595IUCalcium: 49mgIron: 1.6mg
Tried this recipe?Let us know how it was!

pound cake image for pinterest with text

pound cake collage of two images for pinterest

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  1. Sherri says

    March 26, 2021 at 10:30 am

    I tried it twice. The suggested oven temp was too low for me. It took the cake almost two hours to cook. I put the oven on 350 and it cooked in the time the recipe said it would. My family loves this cake. It only lasts about 3 days in my house.

    Reply
    • Kristin Maxwell says

      March 28, 2021 at 4:52 pm

      I’m glad you were able to make it work for you! It works great for me at the temperature listed. Just keep in mind that ovens can vary. Have you ever tested the temp of yours? You can buy an oven thermometer for about $6 on Amazon to check.

      Reply
  2. Caroline Burgos says

    March 1, 2021 at 12:19 pm

    did you use unsalted butter or salted?

    Reply
    • Kristin Maxwell says

      March 2, 2021 at 8:01 pm

      I use salted butter

      Reply
  3. Neicy says

    November 27, 2020 at 1:55 pm

    I made this cake for Thanksgiving dinner and there was not one drop left! I had to make another one for the house the next day! I substituted the milk with half-n-half. Delicious!!!

    Reply
    • Kristin says

      November 27, 2020 at 2:27 pm

      Nice! Thank you for dropping by Neicy.

      Reply
  4. Symone st Hill says

    August 9, 2020 at 4:54 pm

    I tried this recipe but i am not sure what went wrong. The result was not pleasing.

    Reply
    • Kristin Maxwell says

      August 11, 2020 at 10:28 pm

      I’m sorry to hear that. I hope you’ll give it another try – we really love this recipe!

      Reply
  5. L says

    July 23, 2020 at 8:01 pm

    New favorite cake. And honestly, it tastes better the next day!!

    Reply
    • Kristin says

      July 25, 2020 at 3:47 pm

      Thank you L.

      Reply
    • Sherri says

      March 26, 2021 at 10:32 am

      That is so true!

      Reply
  6. Sophia Smith says

    June 8, 2020 at 5:32 pm

    I wish I could give this recipe 200 stars!
    Every time I would attempt making a cake from scratch it would turn into a complete disaster. Something always went wrong. But during Covid 19 I decided that this was one skill I had to perfect. I tried this recipe and the cake was perfect, bakery perfect to be exact. I was convinced it once a one time event. I have made this cake several times now and it cones out perfect each time!!! Even after I omitted the baking soda and baking powder (my husband’s tummy doesn’t tolerate both leavening agents). Thank you from the bottom of my heart for this awesome recipe!

    With Love from
    Nassau, Bahamas

    Reply
    • Kristin Maxwell says

      June 9, 2020 at 10:25 am

      Hi Sophia, Thank you for the review and the 5 stars! So glad you were able to make this recipe work for you. Stay safe!

      Reply
  7. Angie says

    May 25, 2020 at 8:37 am

    Great recipe and it was a huge hit with my family. Making this for a second time and just about to take out of the oven. Smells amazing 🙂

    Reply
    • Kristin says

      May 25, 2020 at 2:54 pm

      Nice! Thanks for stopping by Angie.

      Reply
  8. Helena says

    April 12, 2020 at 4:26 pm

    A delicious poundcake recipe! I made it for a strawberry shortcake for my family and it got rave reviews. The outside was slightly crusty but not too thick and hard. Overall really light and delicious. I found that it only needed an hour, but be sure to follow the instructions for removing it from the pan because it was very effective. Thanks for a great recipe!

    Reply
    • Kristin says

      April 15, 2020 at 9:40 am

      You are so welcome Helena! Thanks for stopping by.

      Reply
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