The Best Pound Cake Recipe

This Pound Cake Recipe comes together in one bowl in just 50 minutes! My recipe makes one buttery loaf–perfect for one or two people.

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If you can’t tell from my website, I’m a big pound cake fan. I have 10+ pound cake recipes on the blog, ranging from cream cheese pound cake and sour cream pound cake to my vanilla cake, lemon pound cake and chocolate pound cake. This classic pound cake is here to join the ranks, and while it may be simple in ingredients, it’s BIG in flavor and ease!

This recipe is perfect for times when you don’t want to make a huge layered cake (or have leftover frosting sitting around tempting you!). It’s simple, but super satisfying.

The cake is buttery, dense and soft, and it’s punctuated with perfect little pops of vanilla bean. The best part? Baking it this way means everyone gets the perfect combo of that soft, tender center piece and that golden crust piece–magical!

Why You’ll Love This Recipe

Something about a good pound cake feels dependable and reassuring.

Classic texture: Tight crumb that stays soft and moist.

Rich butter flavor: Every bite tastes full and warm.

Simple ingredients: No fancy items or tricky steps.

Reliable results: Bakes evenly with a smooth top.

Easy to serve: Slices clean without crumbling.

Perfect base: Works plain or with toppings.

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Ingredients

Pound Cake Batter

• 13 tbsp unsalted butter, softened
• 3/4 cup caster sugar
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup cake flour, sifted
• 3/4 tsp baking powder
• 1/4 tsp salt
• 3 tbsp full fat milk

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Step by Step Instructions

1. Prepare the Oven and Pan

Start by heating the oven to 170°C. Grease a loaf pan well and line it with baking paper. This helps the cake rise evenly and release cleanly after baking.

2. Cream Butter and Sugar

Add the softened butter and caster sugar to a bowl. Beat until pale and fluffy. This step adds air and sets the texture for the cake.

3. Add the Eggs Slowly

Crack in one egg at a time and beat well after each addition. This keeps the batter smooth and prevents splitting.

4. Mix in Vanilla

Pour in the vanilla extract and mix gently. The scent alone starts to hint at how comforting this cake will taste.

5. Combine Dry Ingredients

In another bowl, whisk cake flour, baking powder, and salt. This spreads the leavening evenly through the flour.

6. Finish the Batter

Add the dry mixture to the batter in parts, alternating with the milk. Mix gently until smooth and thick with no dry spots.

7. Bake the Cake

Transfer the batter to the prepared pan and smooth the top. Bake for 45 to 55 minutes until golden and a skewer comes out clean. Let it cool before slicing.

Tips and Variations

• Room temperature butter and eggs make a big difference in texture. Cold ingredients can cause uneven mixing.
• For a light twist, add a bit of lemon zest or almond extract.
• You can also dust the top with icing sugar or drizzle with a simple glaze.

Serving Suggestions

Pound cake tastes wonderful with tea or coffee, especially in the afternoon. A simple slice needs nothing extra.

For dessert plates, add berries, whipped cream, or a spoon of yogurt. Toasting slices lightly also brings out the buttery notes and adds a gentle crisp edge.

Frequently Asked Questions

Why use cake flour instead of plain flour?

Cake flour gives a finer crumb and softer texture.

Can I use salted butter?

Yes, just reduce the added salt slightly.

How should I store pound cake?

Keep it wrapped at room temperature for three days or refrigerate for five.

Can I freeze this cake?

Yes. Wrap slices tightly and freeze for up to two months.

Why did my cake crack on top?

That usually happens with pound cakes and adds character.

Final Thoughts

The Best Pound Cake Recipe brings back that timeless baking feeling where simple ingredients do all the work. The texture stays tender, the flavor stays rich, and every slice feels familiar in the best way.