Few things compare to the simplicity and elegance of a classic Pound Cake. This traditional recipe delivers a rich, buttery flavor with a moist, tender crumb. Perfect for any occasion, this pound cake is easy to make and can be enjoyed on its own or paired with your favorite toppings like fresh berries or whipped cream.

Moist and Buttery Pound Cake

A good pound cake should be moist, rich, and have a delicate crumb that melts in your mouth. With just a handful of basic ingredients, you can make this timeless dessert that’s flavorful and satisfying. The key is in the balance of butter, sugar, and eggs, which gives the cake its soft texture and signature buttery flavor. Fresh lemon zest adds a pop of brightness, while vanilla extract ties it all together with a hint of warmth.

Whether you’re enjoying it with a cup of coffee or dressing it up with fresh fruit for dessert, this pound cake will never disappoint. And the best part? It’s incredibly simple to prepare, requiring just a few steps from start to finish.

Ingredients for the Best Pound Cake

This classic pound cake recipe calls for simple pantry staples, but each ingredient plays a crucial role in achieving the cake’s perfect texture and flavor. Let’s go through the ingredients that make this pound cake moist, buttery, and utterly delicious:

Butter – Use 1 cup of unsalted butter at room temperature. The butter is the heart of any pound cake, giving it that rich, smooth texture.
Granulated Sugar – 1 cup of sugar provides the sweetness that balances the richness of the butter and eggs.
Eggs – 4 large eggs bring structure and moisture to the cake, creating a tender crumb. Make sure they’re at room temperature for the best results.
Lemon Zest – 1 tablespoon of freshly grated lemon zest adds a burst of freshness and citrus aroma, cutting through the richness of the cake.
Vanilla Extract – 1 teaspoon of vanilla enhances the overall flavor, adding warmth and depth.
All-Purpose Flour – 1 ½ cups of all-purpose flour is just enough to create a dense yet soft crumb.
Baking Powder – ½ teaspoon ensures the cake rises perfectly without being too airy.
Kosher Salt – ¼ teaspoon helps to balance the sweetness and enhances the flavor of all the other ingredients.

How to Make the Best Pound Cake

Making a pound cake from scratch is much easier than you might think. Here’s a simple step-by-step process to achieve that perfect, buttery pound cake:

Prepare the Oven and Pan – Preheat your oven to 350°F. Grease a 1-quart loaf pan with cooking spray or butter to prevent sticking.
Beat the Butter – In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes light and fluffy, about 2-3 minutes. This step ensures a soft texture.
Add Sugar Gradually – Turn the mixer to low and slowly add the granulated sugar to the butter. Beat until the mixture is fluffy and fully combined, around 2-3 more minutes.
Incorporate the Eggs – Add the eggs to the bowl one at a time, beating on medium speed and scraping down the sides of the bowl after each addition. This ensures a smooth and consistent batter.
Flavor with Lemon and Vanilla – Mix in the freshly grated lemon zest and vanilla extract, blending for about 30 seconds to infuse the batter with bright and warm flavors.
Add Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the dry ingredients to the mixer on low speed, scraping down the sides as needed. Beat for 1-2 minutes until the batter is fully combined.
Transfer to the Pan – Pour the smooth batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake to Perfection – Bake the cake for 1 hour or until a toothpick inserted into the center comes out clean.
Cool and Serve – Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.

This pound cake is as easy to prepare as it is delightful to eat!

How Long to Bake Pound Cake

Baking the perfect pound cake requires careful timing and the right oven temperature to achieve that golden brown crust and moist, tender interior. Here’s everything you need to know to ensure your cake turns out perfectly every time.

Bake Time – A standard pound cake, baked in a 1-quart loaf pan, typically takes about 1 hour at 350°F. However, baking time can vary slightly depending on your oven and the exact size of your loaf pan.
Check for Doneness – To ensure your pound cake is fully baked, insert a toothpick into the center of the cake after about 55 minutes of baking. If it comes out clean or with just a few moist crumbs, the cake is done. If the toothpick comes out with wet batter, allow the cake to bake for an additional 5-10 minutes, checking periodically.
Golden Brown Color – Another sign that your pound cake is ready is a golden brown top. The cake should be firm to the touch but still have a bit of bounce.

How to Store Pound Cake

Pound cake is a great make-ahead treat because it stores beautifully. Here’s how to keep your cake fresh and delicious for days:

At Room Temperature – Once cooled, wrap the pound cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
In the Freezer – If you want to store the cake for a longer period, you can freeze it. Wrap the cake securely in plastic wrap and place it in a freezer-safe bag or airtight container. It will last in the freezer for up to 3 months. Thaw the cake at room temperature before serving.

Baking Tips for the Best Pound Cake

Room Temperature Ingredients – Ensure your butter, eggs, and other ingredients are at room temperature before starting. This helps create a smooth batter and ensures even baking.
Don’t Overmix – Once you add the dry ingredients to the batter, mix just until combined. Overmixing can lead to a dense or tough cake.
Cool Properly – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from sticking to the pan and allows the cake to firm up before slicing.

The Best Pound Cake Recipe

Author: Sally
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x

Print Recipe

Description

Rich, buttery, and perfectly moist—this is the Best Pound Cake you’ll ever make! Simple ingredients, a hint of lemon, and the right balance of sweetness come together for a classic dessert that’s perfect on its own or dressed up with your favorite toppings.

Ingredients

Scale

1 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

Instructions

Preheat the oven to 350°F (175°C). Grease a 1-quart loaf pan with cooking spray or butter.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy.
Gradually add the granulated sugar while mixing on low, and beat for 2-3 minutes until fluffy.
Add the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the lemon zest and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Slowly add the dry ingredients to the mixer on low speed. Beat just until the batter is smooth and combined.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve immediately, or wrap tightly in plastic wrap and store at room temperature for up to 3 days.

Notes

You can store this pound cake tightly wrapped in plastic at room temperature for up to 3 days.
For longer storage, freeze the cake for up to 3 months. Thaw at room temperature before serving.
Make sure all ingredients are at room temperature to ensure even mixing and the best texture.

Prep Time: 10 minutes
Cook Time: 1 hour