Moist Buttery Pound Cake Recipe

This Moist Buttery Pound Cake Recipe is a timeless dessert that celebrates simplicity and flavor. With a tender crumb, golden crust, and rich buttery taste, it’s everything a homemade cake should be. The texture is soft yet dense, making it ideal for slicing and serving with coffee, tea, or fresh berries. This recipe focuses on classic technique—creaming the butter and sugar to perfection—to create a cake that’s light, rich, and irresistibly moist. It’s the kind of dessert that feels special but is simple enough for any day of the week.

Why This Recipe Works

The perfect balance of flavor and texture

This recipe blends the richness of butter with the gentle sweetness of sugar and a touch of vanilla. The secret lies in creaming the butter and sugar long enough to trap air, giving the cake its signature lift. The lemon juice adds just enough brightness to enhance the flavors without making the cake taste citrusy. The result is a loaf that’s perfectly tender inside and golden brown on the outside.

Easy and reliable every time

One of the best parts of this recipe is how consistent it is. With simple ingredients and easy steps, it’s nearly impossible to get wrong. The instructions focus on temperature and technique, ensuring you get the same soft crumb and buttery flavor every time. You can serve it as a breakfast treat, an afternoon snack, or a show-stopping dessert for gatherings. It’s versatile, dependable, and guaranteed to impress.

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Ingredients and Substitutions

What you’ll need

This recipe requires basic pantry staples that combine into something extraordinary:

• One cup unsalted butter, softened
• One and one quarter cups granulated sugar
• Four large eggs, at room temperature
• One and three quarter cups all-purpose flour, spooned and leveled
• One teaspoon baking powder
• One quarter teaspoon salt
• One quarter cup whole milk, at room temperature
• One and a half teaspoons pure vanilla extract
• Half a teaspoon lemon juice

Each ingredient has a purpose. The butter gives richness, the sugar provides structure and sweetness, and the eggs add moisture and lift. The milk and vanilla bring smooth flavor, while the lemon juice balances the sweetness with a light freshness.

Simple substitutions

If you want to modify this recipe, it’s easy to do so without losing the quality. Replace part of the butter with cream cheese for a slightly denser texture. You can also swap the milk for buttermilk to add a bit more tang. Almond extract can replace some of the vanilla for a nutty twist. This recipe is flexible enough to adjust to your taste without compromising its classic structure.

Step-by-Step Directions

Mixing and preparing

Start by preheating your oven to three hundred twenty five degrees Fahrenheit. Grease an eight and a half by four and a half inch loaf pan with butter and line the bottom with parchment paper. Lightly dust it with flour and tap out the excess. In a large bowl or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about two minutes until smooth and creamy. Gradually add the sugar while mixing and beat for five full minutes until light and fluffy. Scrape the sides of the bowl often to ensure even mixing.

Adding eggs and dry ingredients

Add the eggs one at a time, beating for about thirty seconds after each addition. The mixture may look slightly curdled, but that’s normal. In a separate bowl, sift together the flour, baking powder, and salt. In another small bowl, mix the milk, vanilla extract, and lemon juice. With the mixer on low, add one third of the flour mixture to the butter mixture, then half of the milk mixture. Repeat this process, finishing with the remaining flour. Mix just until combined, then fold gently with a spatula to make sure everything is evenly incorporated.

Baking the Pound Cake

Bake to golden perfection

Spoon the thick batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any trapped air. Dip a butter knife in melted butter and run it down the center of the batter about a quarter inch deep. This helps create that classic crack on top. Place the pan on the middle oven rack and bake for fifty five to sixty five minutes, or until a toothpick inserted into the center comes out clean. The cake should be deep golden brown with a beautiful crack down the middle.

Cooling and slicing

Allow the cake to cool in the pan for ten minutes, then gently loosen the edges with a thin spatula. Transfer it to a wire rack and let it cool completely before slicing. This helps the crumb set and ensures clean, even slices. The result is a moist, buttery loaf with a tender crumb that melts in your mouth. Serve it plain, dusted with powdered sugar, or paired with fruit for an elegant finish.

Expert Tips for Success

Key baking techniques

Cream the butter and sugar properly for at least five minutes. This step is crucial because it introduces air that gives the cake structure and lightness. Use room temperature ingredients so they mix smoothly and bake evenly. Avoid opening the oven during the first forty five minutes to prevent temperature drops that could affect the rise.

Easy ways to elevate the flavor

For a deeper flavor, brown half the butter before mixing it with sugar. Add a touch of almond or rum extract for an aromatic twist. You can also brush the cooled cake with a light glaze made of milk and powdered sugar for added sweetness. If you love fruity desserts, you might enjoy the Easy Triple Berry Dump Cake which uses a similar buttery base and simple ingredients.

Serving and Storage

Serving suggestions

This pound cake tastes best at room temperature, where the buttery texture is soft and rich. Slice it thick and serve with whipped cream, ice cream, or a drizzle of honey. It’s perfect for afternoon tea or a weekend brunch. You can also toast a slice lightly and top it with jam or butter for breakfast.

Storing your cake

Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to four days or in the fridge for about a week. The flavor deepens over time, making it even better the next day. For longer storage, freeze slices individually and reheat as needed. To thaw, let it sit at room temperature or warm it slightly in the microwave.

Flavor Variations

Simple ways to customize

Turn this into a lemon pound cake by adding a tablespoon of lemon zest or drizzle with lemon glaze after baking. For a chocolate version, mix in a few tablespoons of cocoa powder and some chocolate chips. During the holidays, add a pinch of cinnamon and nutmeg for a cozy, spiced variation.

Serving for special occasions

This pound cake is a wonderful dessert for birthdays, holidays, or afternoon tea. Its rich flavor and golden crust make it look and taste like something from a bakery. You can also bake it in smaller loaf pans to give as homemade gifts. It’s a treat that always feels warm and personal.

FAQ

Why is my pound cake dense?
Overmixing can make the cake dense. Mix only until ingredients are combined and always start with room temperature butter and eggs.

Can I use salted butter?
Yes, you can use salted butter, but reduce the added salt slightly to balance the flavor.

Can I bake this recipe in a bundt pan?
Absolutely. Double the recipe and bake in a standard bundt pan for about seventy minutes or until a skewer comes out clean.

Conclusion

This Moist Buttery Pound Cake is proof that simple ingredients can create extraordinary results. With its rich flavor, soft crumb, and golden crust, it’s the kind of dessert that feels like home. Each bite is tender, buttery, and perfectly balanced, making it a favorite for both everyday baking and special celebrations. Whether you serve it plain or with toppings, this cake never fails to impress. Keep this recipe close for those times when you crave something classic, comforting, and irresistibly delicious.