Classic Pound Cake Recipe

Few desserts are as timeless as a classic pound cake recipe. This buttery, soft loaf has been loved for generations for its rich texture and simple, balanced flavor. The traditional recipe uses equal parts butter, sugar, eggs, and flour, resulting in a cake that is dense yet tender, moist, and perfect with coffee or tea. Whether served plain, topped with fruit, or drizzled with a light glaze, pound cake is always a welcome addition to any table. In Canada, it is a staple at gatherings and a comforting dessert to bake at home for family and friends.

Why This Recipe Works

A timeless classic made simple

This recipe stays true to its roots while offering a few easy tweaks that make it lighter without losing flavor. The ingredients are basic, but when mixed correctly, they create magic. The butter adds richness, the sugar provides structure, and the eggs create that signature dense but soft crumb. It is one of those recipes that always turns out well as long as you take your time with each step.

Perfect for any occasion

Pound cake is incredibly versatile. It is elegant enough for special occasions but simple enough for everyday baking. Serve it as a dessert, slice it for breakfast, or enjoy it as an afternoon snack. You can keep it classic or personalize it with a touch of lemon zest, almond extract, or a handful of berries. This recipe also pairs beautifully with creamy sauces or fruit compotes.

Print

Ingredients and Nutritional Insights

What you need

You only need a few pantry staples to make this delicious pound cake:

• One cup unsalted butter, softened
• One cup granulated sugar
• Four large eggs
• Two cups all-purpose flour
• One teaspoon baking powder
• One teaspoon vanilla extract
• One quarter teaspoon salt

Each ingredient works together to create a moist, flavorful, and tender loaf. Using fresh, high-quality butter and real vanilla extract makes a big difference in taste. For an extra burst of flavor, add a touch of lemon zest or a teaspoon of almond extract.

Understanding the nutrition

A typical slice of pound cake contains around three hundred to three hundred fifty calories. It includes about twenty grams of fat, mostly from butter, and about forty grams of carbohydrates. While it is an indulgent treat, it is one that feels worth every bite. You can make lighter adjustments by using a mix of butter and Greek yogurt or replacing part of the sugar with a natural sweetener. To make it more nutritious, try using half whole wheat flour or a gluten-free blend.

Equipment You’ll Need

Tools for perfect results

To make this recipe, you will need:

• An electric mixer or hand mixer
• Two mixing bowls
• A nine by five inch loaf pan
• A spatula for mixing and smoothing the batter
• A wire cooling rack

Helpful preparation tips

Before you start, make sure all ingredients are at room temperature. Cold butter or eggs can cause uneven mixing and affect the texture of your cake. Grease and flour your loaf pan well or line it with parchment paper to ensure the cake releases easily after baking. If you prefer smaller portions, divide the batter between mini loaf pans or muffin tins and adjust the baking time.

How to Make Classic Pound Cake

Prepare and mix

Preheat your oven to three hundred twenty five degrees Fahrenheit and grease a nine by five inch loaf pan. In a large mixing bowl, use your mixer to cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, giving the cake its soft texture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.

Combine and bake

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cake dense. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for sixty to seventy five minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for Success

Follow these key steps

Always use room temperature ingredients to help the batter mix smoothly. Cream the butter and sugar long enough for it to look pale and fluffy. This creates the air pockets that give pound cake its perfect crumb. When adding flour, mix slowly and stop as soon as everything is combined. This ensures your cake stays moist and tender.

How to avoid common issues

If your cake cracks on top, do not worry, this is normal for pound cakes. It happens as the batter expands in the oven and gives it a homemade look. If the cake browns too quickly, cover it loosely with foil during the final fifteen minutes of baking. Allow it to cool completely before slicing for clean, even pieces.

Variations and Serving Ideas

Flavor variations

You can turn this simple recipe into several delightful versions. Add lemon zest and a bit of lemon juice for a citrusy twist, or stir in a handful of chocolate chips for extra indulgence. For a nutty variation, fold in chopped pecans or almonds. During the holidays, add a splash of rum or brandy extract for a rich festive flavor.

Serving suggestions

Serve your pound cake as is, or top it with powdered sugar for a classic look. It also pairs beautifully with berries, whipped cream, or a drizzle of simple glaze. Try topping it with sliced peaches for summer or warm caramel sauce in winter. For another easy dessert idea, you can visit the Easy Triple Berry Dump Cake recipe on allfood.ca, which also offers that cozy, homemade sweetness Canadians love.

Storage and Reheating

Storing your pound cake

Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for up to four days. For longer storage, refrigerate it for up to a week. The flavor actually improves slightly the next day as the butter and vanilla blend together.

Freezing tips

This pound cake freezes beautifully. Slice it and wrap each piece individually, then place them in a freezer-safe bag. When you are ready to serve, thaw slices at room temperature or warm them gently in the microwave for a few seconds. You can even toast a slice lightly and spread it with butter or jam for breakfast.

FAQ

Can I make this recipe with gluten-free flour?
Yes, use a high-quality gluten-free baking blend in the same amount as all-purpose flour. The texture will remain moist and tender.

Can I add fruit to the batter?
Absolutely. Fresh berries, diced peaches, or chopped apples make delicious additions. Toss them lightly in flour before folding them in to prevent sinking.

Can I make this recipe in advance?
Yes, pound cake tastes even better the next day. You can bake it one day ahead and store it covered until ready to serve.

Conclusion

This Classic Pound Cake Recipe is a true example of simple baking done right. With just a few pantry ingredients and an easy process, you can create a soft, buttery cake that works for any occasion. The flavor is timeless, the texture is perfect, and the preparation could not be easier. Whether served with tea, fruit, or just a dusting of sugar, this cake never goes out of style. Keep this recipe on hand for when you want a dessert that feels both elegant and comforting, a true taste of homemade goodness that never fails to impress.