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
Pound Cake Recipe
- 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
- 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.