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The Best Pound Cake Recipe

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3.8 from 4 reviews

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.

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

  1. 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.
  2. Whisk Wet Ingredients: In a medium bowl, lightly whisk together the milk, eggs, and vanilla extract until combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Fill the Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
  7. First Bake: Bake for 30 minutes until the top begins to split slightly.
  8. 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.
  9. 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.
  10. Cool: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  11. 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.

Find it online: https://marthatasty.com/the-best-pound-cake-recipe/