Pound Cake

Name: Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1 cup unsalted butter softened; 1 1/4 cups cane sugar; 4 large eggs at room temperature; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp sea salt; 1/2 cup milk or sour cream depending on desired texture; Fresh berries for serving; Whipped cream for serving; Powdered sugar optional, for serving

Golden crust, rich buttery middle, and slices sturdy enough to hold berries and cream — simple cake where every ingredient shows up.

DifficultyMediumTotal time80 minServes8

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Overview

Prep20 min

Cook60 min

Total80 min

Servings8

DifficultyMedium

Equipment

Oven
Loaf pan
Stand or hand mixer
Cooling rack

Method

Heat the oven

Preheat the oven to 350°F and grease a loaf pan.

Cream the butter

Cream the softened butter and sugar until pale and fluffy.

Add the eggs

Add the eggs one at a time, mixing well after each addition.

Add the vanilla

Mix in the vanilla.

Whisk the dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine

Gradually add the dry ingredients to the wet mixture.

Finish the batter

Mix just until the batter is smooth and combined.

Fill the pan

Spread the batter evenly in the prepared loaf pan.

Bake

Bake until deeply golden and a toothpick inserted in the center comes out clean.

Cool in the pan

Let the cake cool in the pan briefly before transferring it to a rack.

Cool completely

Cool completely before slicing.

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Tips

NoteRoom-temperature butter and eggs really matter here. Pound cake has such a simple structure that shortcuts show up quickly.

NoteAnd wait until it's cool before slicing. The texture settles as the cake rests.

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Nutrition

AllergensGluten, Eggs, Dairy

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Storage

Room temperature / RefrigeratorWrapped, up to 3 days at room temperature or 1 week refrigerated; slices toast beautifully.

Frequently asked

Can I freeze it?+

Yes — wrap the cooled loaf tightly and freeze up to 2 months; thaw overnight in the refrigerator or toast slices from frozen.

Why did my cake crack on top?+

That's normal for pound cake — the crack is part of the look. If it's extreme, the oven may run hot or the pan was overfilled.

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