Pound Cake Recipe

The Pound Cake Recipe is the definition of a timeless classic. With a golden crust, tender crumb, and rich buttery flavour, this dessert has stood the test of time for good reason. Each bite melts in your mouth, carrying the comforting taste of vanilla and pure butter. It’s simple, elegant, and easy to master with the right technique. Whether you serve it plain, with fruit, or topped with whipped cream, this pound cake always brings homemade warmth to the table. Once you bake it, you’ll understand why it’s a staple in kitchens across Canada.

Why This Pound Cake Stands Out

Buttery flavour and delicate crumb

A truly great pound cake should be rich yet light, with a moist texture that never feels heavy. The secret lies in balancing the butter and eggs with just the right amount of flour. This recipe creates that balance perfectly. The butter adds depth and flavour, while the cake flour ensures a fine crumb. The result is a cake that slices cleanly, stays soft for days, and tastes even better the next day.

A classic recipe you can trust

This recipe delivers consistent results every time. You don’t need complicated steps or fancy tools—just good ingredients and attention to detail. From the first bite, you’ll notice how the texture is even and tender, not dry or crumbly. It’s ideal for serving at brunch, afternoon tea, or family gatherings. Plus, it pairs beautifully with seasonal fruits like berries or peaches, adding freshness to every slice.

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Ingredients and Substitutions

The essentials

Here’s what you’ll need to make this perfect pound cake:

• Three large eggs, room temperature
• Four egg yolks, room temperature
• One teaspoon vanilla extract
• Two ounces whole milk (divided)
• Eight ounces cake flour
• One quarter teaspoon table salt
• One teaspoon baking powder
• Ten ounces granulated sugar
• Nine ounces unsalted butter, room temperature

Each ingredient contributes to the texture and flavour. The butter provides richness, the eggs add structure, and the cake flour gives the crumb its soft texture. Vanilla extract enhances the sweetness and rounds out the flavour. The small amount of milk keeps the batter smooth and moist.

Substitutions and tips

If you don’t have cake flour, you can make your own by replacing two tablespoons of each cup of all-purpose flour with cornstarch. You can also substitute whole milk with buttermilk for a slightly tangy flavour. For an aromatic twist, add a hint of lemon or almond extract. If you prefer a gluten-free version, use a 1:1 gluten-free baking flour blend.

Step-by-Step Instructions

Mixing the wet ingredients

Preheat your oven to three hundred fifty degrees Fahrenheit. Butter and flour a nine by five-inch loaf pan or a Bundt pan. In a small bowl, whisk together the eggs, egg yolks, vanilla extract, and half of the milk. Set this aside. The mixture should be smooth and light in colour.

Combining the dry ingredients

In a large mixing bowl, sift together the cake flour, salt, and baking powder. Add the granulated sugar and mix on low speed for thirty seconds to combine. Add the butter and mix until the ingredients come together. Then add the remaining half of the milk and increase the speed to medium-high. Beat for two to three minutes until the batter becomes lighter in colour and texture. This step is essential for creating an airy, even crumb.

Building and Baking the Cake

Adding the egg mixture

Scrape down the sides of the bowl, then reduce the mixer speed to low. Add the egg mixture in three portions, mixing just until each addition is fully incorporated. Be careful not to overmix once all the eggs are added. Overmixing can make the cake dense and dry. The batter should look creamy and smooth.

Baking to perfection

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for fifty five to sixty five minutes, depending on your oven. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly domed. If using a Bundt pan, the baking time may vary slightly.

Cooling and Serving

Cooling properly

Once baked, let the cake rest in the pan for ten minutes. This allows it to firm up and makes removal easier. Then, gently turn it out onto a wire rack to cool completely. Cooling the cake before slicing helps retain its structure and moisture. When cooled, the cake will have an even crumb and a beautifully soft interior.

Serving ideas

This pound cake is delicious on its own, but it’s also a wonderful base for creative desserts. Serve it with fresh strawberries and whipped cream, or drizzle it with a simple vanilla glaze. You can also toast slices lightly and top them with butter or fruit compote. For a truly indulgent treat, pair it with a scoop of vanilla ice cream.

Tips for the Best Pound Cake

Use room temperature ingredients

Room temperature butter, eggs, and milk ensure even mixing and a smooth batter. Cold ingredients can cause the mixture to curdle, resulting in uneven texture.

Measure accurately

Weighing your ingredients gives the best results. Because pound cake relies on precise ratios, small measurement errors can affect the texture. Always spoon and level your flour rather than scooping directly from the bag to avoid adding excess flour.

Variations and Add-Ons

Creative flavours

You can easily personalize this cake. Add lemon zest for brightness, almond extract for depth, or a swirl of cinnamon sugar for warmth. For a chocolate version, replace two tablespoons of flour with cocoa powder.

Try another classic recipe

If you love buttery, old-fashioned desserts, try the Easy Triple Berry Dump Cake. It’s another Canadian favourite that combines convenience with homemade comfort. Both cakes showcase how simple ingredients can make unforgettable desserts.

Storage and Freezing

Storing your cake

Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to four days. If you prefer to refrigerate it, allow the cake to come back to room temperature before serving to restore its soft texture.

Freezing instructions

To freeze, wrap the cake or individual slices in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to three months. Thaw it at room temperature before serving, and it will taste just as buttery and fresh as when it was first baked.

Expert Tips

Avoid overmixing

Mixing the batter too long after adding the eggs can develop too much gluten, resulting in a tough texture. Always mix only until combined for the most tender crumb.

Prevent dryness

If your cake turns out dry, it may have been overbaked. Begin checking for doneness at fifty five minutes. Every oven runs differently, so small adjustments can make a big difference.

FAQ

Can I use all-purpose flour instead of cake flour?
Yes, but replace two tablespoons of flour per cup with cornstarch to achieve a similar texture.

Why did my pound cake sink in the middle?
This can happen if the oven door is opened too early or the batter wasn’t mixed enough to incorporate air. Be sure to follow the mixing times carefully.

Can I make this ahead of time?
Yes. This cake actually tastes better the next day as the flavours deepen. Store it covered overnight before serving.

Conclusion

This Pound Cake Recipe captures everything that makes this dessert a classic. It’s rich, buttery, and perfectly balanced with a tender crumb that melts in your mouth. Whether served with fruit, whipped cream, or a simple dusting of powdered sugar, it’s elegant in its simplicity. Once you learn this method, you’ll never need another recipe. It’s reliable, versatile, and always crowd-pleasing—a perfect staple for your baking collection.