Easy Pound Cake Recipe – this simple pound cake comes together easily with ingredients you have on hand. It’s been a favorite for decades, and you don’t need any fancy equipment or pans!
Best Pound Cake Recipe
I think everyone needs a really good, basic pound cake recipe. I have been making this pound cake for years. It’s the one my mom used to make when I was a kid, so of course it’s my favorite. It doesn’t require any fancy ingredients, so I can whip it up any time.
Even though the recipe doesn’t call for sour cream or buttermilk, it still turns out tender and moist. And you don’t have to run to the store. Always a bonus in my book!
I love using it for trifle because it is dense enough to hold up to the pudding and berry juice without getting all soggy like a cake mix cake does. You can change the flavor by switching the flavor of extract you use. I typically make it with almond extract, but you can use lemon or vanilla extract.
For extra lemon flavor, you can even throw in some lemon zest if you like. No matter what flavoring you use, it always turns out moist and delicious!
How to make Pound Cake
- almond or vanilla extract
- baking powder
Preheat oven to 300 degrees. Prepare a 9×5″ loaf pan by spraying with non-stick spray or Baker’s Joy, or grease with shortening and dust with flour. Line the bottom of the pan with parchment paper; set aside.
Cream butter and sugar with a hand mixer till light and fluffy. Blend in milk and extract of your choice. Mixture may appear curdled, that is just fine.
Whisk together flour, baking powder, and salt; then add to the butter mixture. Beat till smooth. Add eggs one at a time, beating well after each addition.
Pour batter into the prepared pan and spread with the back of a spoon. Bake at 300° for about 90 minutes or until a toothpick comes out clean. Cool for 5 – 10 minutes in the pan, then remove to a cooling rack to cool completely.
Now your cake is all ready to be devoured. You can of course eat it plain or with a scoop of ice cream. But I love using it as a base for other desserts like trifle. Just check it out as the base for strawberry shortcake. Don’t you just want to dig in? It’s amazing!
Why is a pound cake called a pound cake?
What is the best pound cake pan?
How long should you let a pound cake cool in the pan?
It’s usually best to let the cake cool in the pan for about 10 minutes. I like to place the pan on a wire rack, but you can just place it on your stovetop or on a hot pad. You don’t want to let the cake sit too long in the pan, or the steam will cause the cake to get soggy.
How long should you beat a pound cake?
How long can pound cake sit out at room temperature?
Why do pound cakes crack on top?
MORE RECIPES USING POUND CAKE:
MORE EASY CAKE RECIPES:
Easy Pound Cake Recipe
- 2/3 cup butter, softened to room temperature
- 1 1/4 cups sugar
- 2/3 cup milk
- 1 tsp almond, vanilla, or lemon extract
- 2 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 3 eggs
- Preheat oven to 300 degrees. Prepare a 9x5" loaf pan by spraying with non-stick spray and lining the bottom with parchment.
- Cream butter and sugar in a mixing bowl till light and fluffy. Blend in milk and almond extract.
- Sift dry ingredients together and add to the butter mixture. Beat till smooth.
- Add eggs one at a time, beating well after each addition.
- Pour batter into prepared loaf pan and spread evenly.
- Bake at 300° for about 90 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes, then remove to a cooling rack. Cool completely.
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Amount Per Serving: Calories: 332 Total Fat: 15g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 90mg Sodium: 387mg Carbohydrates: 46g Fiber: 1g Sugar: 25g Protein: 5g
Post updated June 2019, originally published 8/19/13.