Pound Cake
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Think all pound cakes are heavy and dense? This one will change your mind—it’s moist, tender, and perfect for holidays, casual get-togethers, or make-ahead desserts. Serve it plain, with berries and cream, or however you like it.
Old-fashioned pound cakes—named for their original formula of a pound each of butter, sugar, flour, and eggs—can be on the dense side. But not this one! The secret is a simple technique called reverse creaming. Instead of creaming the butter and sugar first, you mix the butter into the dry ingredients, then add the wet. This little tweak makes all the difference, giving the cake a soft, moist interior that’s a game changer for pound cake.
This pound cake recipe is wonderful on its own, but it’s even better with a dollop of homemade whipped cream and fresh berries. Looking for more flavors? Don’t miss my chocolate Bundt cake and lemon pound cake—they’re just as delicious.
“Absolutely sublime and perfect. This is one for the ages.”
What You’ll Need To Make Pound Cake
- Eggs: Provide structure, moisture, and richness. The eggs should be at room temperature; using room temperature eggs helps them incorporate more smoothly and prevents the batter from curdling.
- Buttermilk: Adds moisture and a slight tangy flavor.
- Vanilla Extract: Brings a warm, sweet flavor that makes the cake extra delicious.
- All-Purpose Flour: Forms the base of the cake; measure using the spoon-and-level method to ensure accuracy.
- Granulated Sugar: Adds sweetness and helps to create a tender crumb.
- Baking Soda: Acts as a leavening agent, helping the cake rise by reacting with the acidity in the buttermilk.
- Butter: Adds richness, flavor, and moisture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions For Making Pound Cake
Step 1. Whisk the wet ingredients. In a large bowl, whisk together the eggs, buttermilk, and vanilla until combined. Set aside.
Step 2. Combine the dry ingredients. In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. This distributes the baking soda evenly so the cake rises uniformly and helps keep the batter smooth.
Step 3. Add the butter. With the mixer still on low, add the butter and mix for 2 minutes, until the mixture looks crumbly and well-blended.
Step 4. Start adding the egg mixture. Add one-third of the egg mixture and mix on low to incorporate. (Adding the wet ingredients gradually helps the batter absorb them without breaking or curdling.)
Step 5. Finish mixing the batter. Increase to medium speed and mix for 2 minutes. Add the remaining egg mixture in two additions, mixing on low to combine and then on medium speed for 2 minutes each. Scrape the bowl as needed to ensure everything is evenly mixed.
Step 6. Fill the bundt pan. Scrape the batter into a greased Bundt pan and smooth the top. (Leveling the top ensures an even rise and avoids lopsided doming.)
Step 7. Bake the cake. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Step 8. Cool and serve. Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a cooling rack to cool completely. If you’re worried about it sticking, you can gently run a thin knife around the edges first to help it release cleanly. Once cooled, dust with powdered sugar if desired, slice, and serve. Pound cake is best the day it’s made, but keeps well at room temperature, loosely covered, for up to 3 days—or freeze for longer storage.
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Pound Cake
Ingredients
- 6 large eggs, at room temperature
- 1 cup buttermilk (see note)
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- 2¾ cups granulated sugar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter, softened
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the lower third of the oven.
- Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.
- In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. Add the butter and mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.
- Add one-third of the egg mixture and mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.
- Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted halfway between the side of the pan and the central tube comes out clean.
- Cool the cake on a rack for 10 minutes, then invert onto a rack to cool completely. Dust with confectioners' sugar before serving. A serrated knife works best for slicing.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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I made this pound cake for the 1st time and it was absolutely delicious!
My grandchildren loved it; there was not a morsel left! Now I have to bake another one!
Recipe was awesome! Added 2 tbl lemon (mother-in-law is a lemon fiend). Served it with a blueberry and raspberry sauce. Father-in-law (who doesn’t like sweets) looked at and said I could eat that whole thing! Said it was the best pound cake he’s ever had.. great one!
This was so delicious 🤤 thank you so much for sharing this recipe
Hi Jenn, I was planning on making this today and send to my sister (in Chicago), I’m in New Jersey. When I was reading through the comments you said: “Also, did you serve them on the same day? Like most homemade cakes, they don’t stay fresh for long.” It usually takes 2 days to reach her by Priority Mail. Do you think this is the wrong type of pound cake to send her? Thanks, Ally 🙂
It should be okay but she should eat it quickly once it arrives! She can also refrigerate it, which will extend the time she can enjoy it to a week (from the time it was baked).
Thanks Jenn, I appreciate it.
The best pound cake. Making two more today. I use your recipes all the time and the compliments keep coming. Always say “Once Upon a Chef”never fails to please the palate. Thank you.
Added 1/2 teaspoon each of cinnamon, ginger and cloves. Turned out wonderfully and has a light spice taste.
Jenn is blessed! Everything I bake using her recipes turns out perfect…..everything……everytime……intend to get her books…..
She deserves the support.
💗
Loved it ! Was super easy to make and came out tasting amazing! Definitely going to be making this several times!
I have tried several pound cake recipes but this is by far my favorite, buttery, nice crumb and not too heavy
Good! And very simple and quick to make. I didn’t exactly want to use 9 eggs to make a pound cake and that’s what many of them ask you to use. Very tender crumb, very buttery, a bit of crust on the outside. Just spread a little jam on and top with whipped cream.
Hi Jenn
Love your recipes…
Just wondering if almond milk can be substituted for buttermilk and if so how to adapt the recipe?
Hi Sharon, It will work but you’ll need to add a bit of acidity to the recipe – when measuring the almond milk, first add 1 tablespoon of lemon juice or white vinegar to the measuring cup, then add the almond milk to the 1-cup line.