The Ultimate Guide to Baking a Perfectly Moist, Delicious Pound Cake
Jump to Recipe
Table of Contents
Summary
Indulge in this classic and irresistibly moist pound cake recipe that’s simple to make yet wonderfully rich and satisfying! Whether you’re a baking pro or just starting out, this step-by-step guide ensures a deliciously buttery pound cake every time. Perfect for dessert, afternoon tea, or as a treat, this pound cake recipe has the ideal balance of flavor, texture, and sweetness. It’s time to impress your loved ones with a classic dessert that’s sure to make everyone smile!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 10 slices
- Calories: Approximately 400 kcal per serving
Course: Dessert
Cuisine: American
Equipment
- Electric stand mixer or hand mixer
- Mixing bowls
- 9×5 inch loaf pan or bundt pan
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
For the Pound Cake
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour, sifted
- ½ cup (120ml) whole milk, at room temperature
Optional Glaze (for added sweetness)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pan and Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease your 9×5-inch loaf pan or bundt pan with butter or non-stick spray, then dust lightly with flour. Tap out any excess flour to ensure an even, non-stick coating.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter with an electric mixer at medium speed until smooth and creamy. This should take about 1–2 minutes.
- Gradually add the sugar to the butter, beating continuously for about 3–5 minutes until the mixture is light and fluffy. This step is crucial for a fluffy, moist pound cake, as it creates air pockets in the batter.
- Add Eggs One at a Time:
- Reduce the mixer speed to low. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Adding eggs gradually ensures a smoother batter. Scrape down the sides of the bowl as needed.
- Incorporate Vanilla and Salt:
- Add the vanilla extract and salt, beating briefly to blend. The vanilla adds depth to the flavor, while salt enhances the overall sweetness of the pound cake.
- Alternate Adding Flour and Milk:
- With the mixer on low speed, add one-third of the sifted flour to the batter, mixing until just combined.
- Pour in half of the milk, continuing to mix on low speed until incorporated.
- Repeat this process, alternating with the remaining flour and milk until all ingredients are combined. Be careful not to overmix, as this can cause the cake to become dense and tough.
- Pour and Smooth the Batter:
- Transfer the batter into your prepared pan, using a spatula to smooth the top evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Pound Cake:
- Place the pan in the preheated oven and bake for 60–70 minutes. After 50 minutes, check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready. Avoid opening the oven door too frequently to maintain a steady temperature.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for about 15–20 minutes. Carefully transfer it to a cooling rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- Drizzle the glaze over the cooled pound cake and let it set for a few minutes before slicing.
Notes
- Storage Tips: Pound cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Flour Alternatives: If you prefer a denser texture, substitute half of the all-purpose flour with cake flour.
- Add-Ins: To customize, consider adding a teaspoon of almond or lemon extract, or fold in chocolate chips, chopped nuts, or fruit zest.
Conclusion
This delicious pound cake recipe is perfect for any occasion. Its buttery flavor and moist, soft texture make it a favorite classic dessert. Whether you enjoy it plain or with a glaze, you’ll find it irresistibly rich. Try pairing it with fresh berries or a scoop of vanilla ice cream for an even more luxurious treat. Looking for more baking tips and dessert ideas? Check out this page for endless inspiration.
The Ultimate Guide to Baking a Perfectly Moist, Delicious Pound Cake
Indulge in this classic and irresistibly moist pound cake recipe that’s simple to make yet wonderfully rich and satisfying! Whether you’re a baking pro or just starting out, this step-by-step guide ensures a deliciously buttery pound cake every time. Perfect for dessert, afternoon tea, or as a treat, this pound cake recipe has the ideal balance of flavor, texture, and sweetness. It’s time to impress your loved ones with a classic dessert that’s sure to make everyone smile!
Equipment
- Electric stand mixer or hand mixer
- Mixing bowls
- 9×5 inch loaf pan or bundt pan
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- For the Pound Cake
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups 250g all-purpose flour, sifted
- ½ cup 120ml whole milk, at room temperature
- Optional Glaze for added sweetness
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pan and Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease your 9×5-inch loaf pan or bundt pan with butter or non-stick spray, then dust lightly with flour. Tap out any excess flour to ensure an even, non-stick coating.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter with an electric mixer at medium speed until smooth and creamy. This should take about 1–2 minutes.
- Gradually add the sugar to the butter, beating continuously for about 3–5 minutes until the mixture is light and fluffy. This step is crucial for a fluffy, moist pound cake, as it creates air pockets in the batter.
- Add Eggs One at a Time:
- Reduce the mixer speed to low. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Adding eggs gradually ensures a smoother batter. Scrape down the sides of the bowl as needed.
- Incorporate Vanilla and Salt:
- Add the vanilla extract and salt, beating briefly to blend. The vanilla adds depth to the flavor, while salt enhances the overall sweetness of the pound cake.
- Alternate Adding Flour and Milk:
- With the mixer on low speed, add one-third of the sifted flour to the batter, mixing until just combined.
- Pour in half of the milk, continuing to mix on low speed until incorporated.
- Repeat this process, alternating with the remaining flour and milk until all ingredients are combined. Be careful not to overmix, as this can cause the cake to become dense and tough.
- Pour and Smooth the Batter:
- Transfer the batter into your prepared pan, using a spatula to smooth the top evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Pound Cake:
- Place the pan in the preheated oven and bake for 60–70 minutes. After 50 minutes, check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready. Avoid opening the oven door too frequently to maintain a steady temperature.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for about 15–20 minutes. Carefully transfer it to a cooling rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- Drizzle the glaze over the cooled pound cake and let it set for a few minutes before slicing.
Notes
Storage Tips: Pound cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Flour Alternatives: If you prefer a denser texture, substitute half of the all-purpose flour with cake flour.
Add-Ins: To customize, consider adding a teaspoon of almond or lemon extract, or fold in chocolate chips, chopped nuts, or fruit zest.
Flour Alternatives: If you prefer a denser texture, substitute half of the all-purpose flour with cake flour.
Add-Ins: To customize, consider adding a teaspoon of almond or lemon extract, or fold in chocolate chips, chopped nuts, or fruit zest.
