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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!
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.
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.
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:
- Preheat your oven and prepare a bundt pan.
- Mix together butter and sugar, then add vanilla and eggs.
- Separately mix together flour, salt, baking powder, baking soda and salt.
- Add flour mixture and milk alternately to the butter mixture and combine everything together then pour batter into the bundt pan.
- 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.
- 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.
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.
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
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
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!
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
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.Â
- 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.Â
- In a separate bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine.Â
- 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.Â
- Place into the oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean.Â
- 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.Â
Nutrition
Calories: 400kcalCarbohydrates: 57gProtein: 6gFat: 17gSaturated Fat: 10gCholesterol: 96mgSodium: 308mgPotassium: 104mgFiber: 1gSugar: 35gVitamin A: 595IUCalcium: 49mgIron: 1.6mg
The recipe came out great! Sadly, I didn’t have a bundt pan, and apparently I also don’t have any loaf pans. So I ended up making pound muffins instead. The cook time was half of the normal recipe, but they came out great! Everyone loved them, and they’re perfect for strawberry short cake!
That’s great that you were able to make it work for you!
I live in Denver, Colorado, 5,280 feet elevation.
What changes need to be made to the recipe for use at 5,280 feet elevation?
Thank you.
Hi, I found this great resource with the answers to your questions: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
This came out absolutely perfect!!! Will be my go-to recipe for sure.
I baked mine in a toaster oven, and it was done in just under an hour at 325.
Nice! Thank you so much for stopping Rebe.
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.
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.
did you use unsalted butter or salted?
I use salted butter
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!!!
Nice! Thank you for dropping by Neicy.
I tried this recipe but i am not sure what went wrong. The result was not pleasing.
I’m sorry to hear that. I hope you’ll give it another try – we really love this recipe!
New favorite cake. And honestly, it tastes better the next day!!
Thank you L.
That is so true!
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
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!
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 🙂
Nice! Thanks for stopping by Angie.
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!
You are so welcome Helena! Thanks for stopping by.