If you have a hankering for a sweet, buttery treat that feels like a warm hug with every bite, look no further than The Best Pound Cake Recipe. This classic dessert is the perfect balance of rich flavor and tender crumb, guaranteed to bring smiles around your table. Whether you’re a baking pro or just starting out, this pound cake will become your go-to favorite for any occasion, showcasing how simple ingredients can create something truly extraordinary.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe proves that simplicity is key. Each element plays a crucial role in delivering the perfect texture, moistness, and flavor that sets The Best Pound Cake Recipe apart.
- Milk, 3 tbsp full fat: Adds moisture and richness to keep the cake tender and soft.
- Eggs, 3 large at room temperature: Provide structure and help aerate the batter for a light crumb.
- Vanilla extract, 1 1/2 tsp: Brings a warm, sweet aroma that enhances the overall flavor.
- Cake flour, 1 cup sifted: Produces a delicate crumb, making the cake airy and soft.
- Caster sugar, 3/4 cup: Dissolves easily, contributing to a fine texture and gentle sweetness.
- Baking powder, 3/4 tsp: Ensures a subtle rise so the cake is light without being fluffy.
- Salt, 1/4 tsp: Balances the sweetness and deepens the flavors.
- Butter, 13 tbsp unsalted, softened: The star ingredient that gives the cake its rich, velvety mouthfeel.
How to Make The Best Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 180°C (350°F). Grease your loaf pan thoroughly with butter, then dust it lightly with flour and shake out the excess. This step ensures your pound cake won’t stick and will release perfectly once baked.
Step 2: Mix the Wet Ingredients
In a medium bowl, gently whisk together the milk, eggs, and vanilla extract. Using eggs at room temperature helps the batter incorporate better, resulting in a more tender cake. Set this mixture aside for now.
Step 3: Combine Dry Ingredients
In a large bowl or mixer, combine your sifted cake flour, caster sugar, baking powder, and salt. Beat together on low speed for about 30 seconds to evenly distribute all the ingredients and aerate the mixture slightly.
Step 4: Cream Butter and Add Half the Eggs
Add the softened butter and half of your egg mixture to the dry ingredients. Beat on low until just combined—this creates a thick batter base. Then increase to high speed for a full minute to whip in air, which is key to achieving a light crumb.
Step 5: Gradually Add Remaining Egg Mix
Scrape down the bowl to ensure all ingredients blend well. Add a quarter of the remaining egg mixture and beat for 20 seconds, then add the rest and beat for another 20 seconds. This gradual incorporation keeps the batter stable and silky.
Step 6: Bake the Cake
Pour your batter into the prepared pan and smooth the top. Bake for 30 minutes, then carefully open the oven and make a shallow cut along the crack that begins to form. Return the cake to bake for another 20 to 25 minutes until a skewer comes out clean. If the cake darkens too quickly, tent it with foil to prevent burning.
Step 7: Cooling and Finishing
Let your cake cool in the pan for 10 minutes before turning it out onto a wire rack. This resting period helps it firm up so every slice holds together beautifully. Once cooled, your masterpiece is ready to enjoy!
How to Serve The Best Pound Cake Recipe
Garnishes
While this pound cake is fantastic on its own, adding a dollop of freshly whipped cream and some seasonal berries can elevate it to dessert royalty. Drizzling honey or spreading a thin layer of softened butter enhances the moist texture and adds a glossy finish that’s impossible to resist.
Side Dishes
Pairing your pound cake with sides like a vibrant fruit compote, luscious mascarpone cheese, or even a scoop of vanilla ice cream brings a delightful contrast in temperature and flavor. Nuts like pistachios or toasted almonds can add a wonderful crunch to every bite.
Creative Ways to Present
For a fun twist, try layering slices of the pound cake with fresh fruit and whipped cream to create an elegant trifle or parfait. You could also toast thick slices and serve them as a base for a decadent French toast breakfast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your The Best Pound Cake Recipe can be kept fresh in an airtight container for up to 5 days at room temperature. Avoid refrigeration unless your environment is very warm, as it can dry out the cake.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep beautifully for up to 3 months without losing any of its tender texture.
Reheating
To bring back that freshly baked warmth, simply microwave slices for 15 to 20 seconds or lightly toast them. This quick step revives the cake’s softness and enhances its buttery flavor, almost like it just came out of the oven.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, cake flour is preferred for The Best Pound Cake Recipe because it creates a lighter, softer crumb. If you must use all-purpose flour, consider sifting it twice and using slightly less to avoid a dense cake.
Why do eggs need to be at room temperature?
Eggs at room temperature mix more evenly into the batter and trap air better during beating. This results in a finer, lighter texture that’s essential for a pound cake’s classic tenderness.
What causes the cake’s top to split?
The crack on top is a good thing! It shows a nice rise and that the cake is baking properly. Scoring the split after 30 minutes helps it open beautifully, giving your pound cake its signature look.
Can I add flavors or mix-ins to this pound cake?
Absolutely! While this recipe shines in its classic form, feel free to add lemon zest, almond extract, or berries for variation. Just be mindful not to disrupt the delicate balance of the batter too much.
Is it okay if my butter is too soft?
Butter that’s too soft or greasy can negatively affect the cake’s texture, making it dense or causing the batter to split. Aim for a soft but not melted consistency around 18°C (64°F) for the best results.
Final Thoughts
There’s something truly magical about The Best Pound Cake Recipe—it’s the kind of dessert that feels both nostalgic and impressive to serve. Once you make and taste this cake, you’ll understand why it’s a treasure in any kitchen. So go ahead, gather your ingredients, and treat yourself and your loved ones to a slice of this timeless goodness.
PrintThe Best Pound Cake Recipe
This classic pound cake recipe delivers a tender, moist crumb with a delicate vanilla flavor. Using cake flour and properly softened butter ensures a perfect texture that’s rich yet light. Ideal for serving with whipped cream, fresh fruit, or simply butter, this pound cake is a timeless treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 3 tbsp full fat milk, at room temperature
- 3 large eggs, at room temperature (150 – 165g / 6oz total including shell)
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 1 cup cake flour, sifted
- 3/4 cup caster sugar (superfine sugar)
- 3/4 tsp baking powder
- 1/4 tsp salt
Other
- 13 tbsp (185 grams) unsalted butter, softened to 18°C / 64°F
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C / 350°F (165°C fan) with the shelf placed in the middle. Grease an 8.5 x 4 inch (21.5 x 11.4 x 6.9 cm) loaf pan with unsalted butter, then dust with flour and tap out the excess to prevent sticking.
- Whisk Wet Ingredients: In a medium bowl, lightly whisk together the milk, eggs, and vanilla extract until combined. Set aside.
- Beat Dry Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine the sifted cake flour, caster sugar, baking powder, and salt. Beat on low speed (Speed 1) for about 30 seconds to aerate and mix well.
- Add Butter and Half of the Eggs: Add the softened butter and half of the egg mixture to the dry ingredients. Beat on low speed until incorporated, about 30-40 seconds. Then increase to high speed (Speed 7) and beat for 1 minute until the batter is thick and creamy.
- Add Remaining Eggs Gradually: Scrape down the bowl sides. Add half of the remaining egg mixture (one-quarter of the original total) and beat on high speed for 20 seconds. Scrape down again, then add the last quarter of the egg mixture and beat another 20 seconds to fully combine.
- Fill the Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- First Bake: Bake for 30 minutes until the top begins to split slightly.
- Cut the Split (Optional): Quickly open the oven door and make a light 6-inch (15 cm) cut along the top split with a small, sharp knife to encourage an even opening. Do this quickly to avoid heat loss.
- Second Bake: Bake for another 20-25 minutes until a skewer inserted into the center comes out clean. Cover with foil if the top is browning too much.
- Cool: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Serve: Slice thickly and serve warm or at room temperature with options like whipped cream and fresh fruit, butter and honey, fruit compote, or mascarpone with crushed pistachios.
Notes
- Use eggs at room temperature to ensure proper aeration and incorporation. To quickly warm cold eggs, place them in warm tap water for 5 minutes.
- Measure cake flour accurately by sifting first, then scooping and leveling to ensure the best tender crumb.
- Check the freshness of baking powder to guarantee proper rising.
- Butter should be softened but not too soft or greasy. The ideal temperature is around 18°C (64°F).
- This recipe is based on the perfect pound cake from “The Cake Bible” by Rose Levy Beranbaum but adjusted for accurate flour measurement.
- Store the cake in an airtight container at room temperature for 4-5 days, or freeze for up to 3 months. Reheat slices gently to refresh.
