Pound Cake Recipe

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!

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.

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. 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.

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.

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.

Ready to get more use out of your bundt pan?

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

Pound Cake Recipe

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!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Servings: 12 slices

Author: Miranda

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.

Miranda

Hi! I’m Miranda and the dessert blogger behind the blog Cookie Dough & Oven Mitt! When I’m not slinging butter and eggs, I love to hang out with my son and hubby.