Pound cake Recipe, with its dense, buttery crumb, is a timeless dessert loved by generations. Its simplicity is part of its charm. Using only a handful of ingredients, this cake delivers a rich, melt-in-your-mouth flavor that’s perfect for any occasion. Whether you’re serving it at a family gathering or as an everyday treat, its versatility and satisfying texture make it an all-time favorite.

The beauty of this cake lies in the balance of its ingredients nothing overly complex, just the right amount of everything, yielding a perfectly moist cake with a golden crust. With the addition of vanilla and almond extracts, you elevate its flavor profile to something truly extraordinary. Let’s dive into what you need and how to create this culinary masterpiece.

Ingredients: What You’ll Need for This Pound Cake Recipe

For this classic pound cake Recipe, you’ll need everyday pantry staples. The key to success is ensuring everything is measured precisely and that ingredients are at room temperature, allowing them to blend seamlessly.

4 cups all-purpose flour, sifted and measured
1 pound butter, softened to room temperature
6 large eggs, room temperature
3 cups granulated sugar
3/4 cup whole milk or 2% milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract

Sifting the flour is essential it ensures the flour is light and airy, giving the cake a delicate texture. Additionally, bringing your butter and eggs to room temperature ensures better emulsification, resulting in a smoother, more consistent batter.

Step-by-Step Instructions for Baking the Perfect Pound Cake

Preheat your oven to 350°F and prepare your chosen baking pan, whether a 10×4-inch bundt pan or a tube pan. Grease it thoroughly, ensuring every nook and cranny is covered, then lightly dust it with flour. This step is crucial for an easy release after baking.

In a large mixing bowl, combine softened butter and sugar. Cream them together on medium speed until the mixture becomes light and fluffy, which can take around 5 minutes. Achieving this fluffy texture is vital for the cake’s final tenderness.

Add eggs one at a time, beating well after each addition. By adding the eggs individually, you give each one time to blend, ensuring a uniform batter. Once all the eggs are incorporated, it’s time to begin alternating the flour and milk. Start by adding a portion of the sifted flour, then a portion of the milk, continuing in this fashion until everything is combined. Always begin and end with the flour, gently mixing after each addition to avoid overworking the batter.

Finally, stir in the vanilla and almond extracts, which infuse the batter with warmth and aromatic notes. Once the batter is smooth, pour it evenly into your prepared pan.

Bake the cake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20-30 minutes on a wire rack. When it’s cool enough, invert the cake onto a serving plate and allow it to fully cool before slicing.

Recipe Tips: Expert Advice for the Best Results

Sifting Flour: Always sift your flour to eliminate lumps and ensure an even batter.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to create a smoother batter.
Baking Time Adjustments: Ovens can vary, so check your cake’s progress after an hour. The key is a golden crust and a clean toothpick.
Alternating Ingredients: Alternating between flour and milk when mixing ensures the batter stays light and doesn’t become dense.

What to Serve with This Pound Cake: Delicious Pairing Ideas

This pound cake is a blank canvas for flavor pairings, allowing you to get creative. Here are a few ideas:

Serve it with a dollop of freshly whipped cream and a side of seasonal berries for a burst of freshness and color. Strawberries, raspberries, or blueberries work particularly well.
Drizzle the cake with a simple glaze made from powdered sugar and milk, or go decadent with a rich chocolate ganache or caramel sauce.
For a cozy pairing, enjoy a slice alongside a hot cup of tea or coffee. The cake’s buttery richness complements both, and for an extra treat, serve it with a side of flavored coffee creamer or frothy cappuccino.
For a more indulgent dessert, top the pound cake with a scoop of vanilla ice cream and a handful of toasted almonds.

Storage Tips: Keeping Your Pound Cake Fresh

To ensure your pound cake remains moist and delicious, proper storage is key. Once the cake has cooled completely:

Wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 3 days this way.
If you need to refrigerate the cake, wrap it in plastic wrap first, then store it in an airtight container. It will last for up to 5 days in the fridge.
For longer storage, wrap the cake in plastic wrap, then aluminum foil, and freeze it. Frozen pound cake can last for up to 3 months. When ready to enjoy, simply thaw it at room temperature for a few hours, or overnight in the fridge for best results.

Frequently Asked Questions

Can I use a different type of milk in this recipe? Yes, you can substitute whole milk with 2% milk or even a dairy-free alternative like almond or oat milk, though the texture may vary slightly.
Why is my pound cake dry? Overbaking is the most common cause. Be sure to check your cake early and remove it from the oven as soon as a toothpick comes out clean.
How do I prevent the cake from sticking to the pan? Grease the pan thoroughly, getting into every corner, and dust it with flour. Alternatively, you can use non-stick baking spray.
Can I add nuts or fruit to this pound cake? Absolutely! Chopped pecans, walnuts, or even dried fruit like cranberries can be folded into the batter just before baking to add extra texture and flavor.

Final Thoughts: Enjoy Your Homemade Pound Cake

This pound cake recipe is a true classic a blend of simplicity and indulgence. Its buttery flavor and tender crumb make it the perfect treat for both casual and special occasions. Whether you enjoy it plain, with a topping, or paired with your favorite drink, this pound cake is bound to become a household favorite. Share it with loved ones, and don’t hesitate to experiment with creative twists. Happy baking!

Pound Cake Recipe

Deliciously moist and buttery pound cake made with simple ingredients, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Servings:

Author: Jessica Harmon

Ingredients

4 cups all-purpose flour sifted and measured
1 pound butter softened to room temperature
6 large eggs room temperature
3 cups granulated sugar
3/4 cup whole milk or 2% milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract

Instructions

Preheat your oven to 350°F. Grease and lightly flour a 10×4-inch or 12-cup bundt pan, or use a tube pan if you prefer. Make sure your pan is well-coated to avoid sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial for creating a tender texture.
Add the eggs, one at a time, ensuring each egg is fully blended before adding the next. This helps maintain a smooth and even batter.
Begin incorporating the sifted flour and milk, alternating between the two. Start and finish with the flour, gently mixing after each addition to create a well-combined batter.
Once the batter is smooth, stir in the vanilla and almond extracts to infuse the cake with rich, aromatic flavors.
Pour the batter evenly into the prepared bundt pan. Bake for about 1 hour and 25 minutes, or until a toothpick or skewer inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for about 20-30 minutes. After cooling, carefully invert the cake onto a serving plate.
For optimal freshness, cover the cake and store it at room temperature for up to 3 days. If storing longer, refrigerate for up to 5 days, or freeze it in an airtight container for up to 3 months.