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This Classic Pound Cake Recipe is so easy to make and super versatile.  Sweet and buttery and dense and delicious.  A true crowd-pleaser.

A piece of pound cake, covered in raspberries and whipping cream, sitting on a white plate in front of the remaining pieces of cake.

Pound Cake is so yummy and versatile.  This is a good base recipe for so many different desserts from Strawberry Shortcake to Trifle.  It also tastes great just on its own or topped with berries and whipped cream.  And of all the cakes in the world, this is also one of the easiest to make. If you follow a couple of steps, which we have outlined for you here, you’ll make a perfect loaf every single time.  Enjoy!

How to Make the Batter

Collage image showing the steps for making the cake batter for Classic Pound Cake.

Step 1: Add Butter and Sugar to a mixing bowl.  The butter needs to be softened to room temperature.  
Step 2: Cream the butter and sugar until it is light and fluffy. (Approximately 5-6 minutes). Add Vanilla and mix until combined.
Step 3: Add the eggs one at a time and beat until thoroughly combined. Scrape down the bowl after each egg has been beaten into the batter.
Step 4: Add flour and mix on medium-low ONLY until the flour is combined.  Do not overmix after the flour has been added.

Baking Instructions

Collage image showing the step for baking Pound Cake including a cooled pound cake sliced into pieces.

Step 5: Prepare a 9x5x3″ loaf pan and pour the batter into the loaf pan and spread it out so it is evenly distributed.
Step 6: Bake in an oven preheated to 325 degrees for 50-60 minutes or until a toothpick comes out clean.
Step 7: Cool the pound cake in the pan for 10 minutes and then remove it from the pan to finish cooling. 

Tips for perfect Pound Cake

  • Use good quality butter. 
  • Make sure your eggs and butter are at room temperature.  Ideally, you should take them out of the refrigerator 3-4 hours before you make the cake.
  • Cream the Butter and Sugar with a mixer for at least 5 minutes.  You need to really aerate the cake batter and butter to get a light pound cake.
  • Do not over mix the batter after you have added the flour.  Only mix the batter enough to get the flour incorporated.
  • Serve and Store at Room Temperature.  Cold Pound Cake is not tasty pound cake.  Store the cake in an airtight container at room temperature. It should stay fresh for 3-4 days.
Close up of a piece of Classic Pound Cake topped with fresh Raspberries and whipped cream, more pound cake featured in the background.

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Classic Pound Cake RecipePrint

Classic Pound Cake Recipe

Yield 12 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

This Classic Pound Cake Recipe is so easy to make and super versatile.  Sweet and buttery and dense and delicious.  A true crowd-pleaser.

Ingredients

  • 1 cup Butter (Salted Sweet Cream, Softened to Room Temperature)
  • 1 cup Granulated Sugar
  • 2 teaspoons Vanilla
  • 4 large Eggs (Room Temperature)
  • 2 cups All-Purpose Flour

Instructions

  1. Add Butter and Sugar to a mixing bowl.
  2. Cream the butter and sugar until it is light and fluffy. (Approximately 5-6 minutes).
  3. Add Vanilla and mix until combined.
  4. Add the eggs one at a time and beat until thoroughly combined. Scrape down the bowl after each egg has been beaten into the batter.
  5. Add flour and mix on medium-low ONLY until the flour is combined.  Do not overmix after the flour has been added.
  6. Prepare a 9x5x3" loaf pan.
  7. Pour the batter into the loaf pan and spread out so it is evenly distributed.
  8. Bake in an oven preheated to 325 degrees for 50-60 minutes or until a toothpick comes out clean.
  9. Cool cake in pan for 15 minutes and then remove from pan to finish cooling.

Notes

Tips for perfect Pound Cake

  1. Use good quality butter.
  2. Make sure your eggs and butter are at room temperature.  Ideally, you should take them out of the refrigerator 3-4 hours before you make the cake.
  3. Cream the Butter and Sugar with a mixer for at least 5 minutes.  You need to really aerate the cake batter and butter to get a light pound cake.
  4. Do not over mix the batter after you have added the flour.  Only mix the batter enough to get the flour incorporated.
  5. Serve and Store at Room Temperature.  Cold Pound Cake is not a tasty pound cake.  Store the cake in an airtight container at room temperature. It should stay fresh for 3-4 days.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Cakes