Perfect Buttery Pound Cake Recipe

Classic buttery pound cake is a timeless dessert that is simple to make yet incredibly satisfying. With its rich flavor, dense texture, and golden crust, this cake is perfect for any occasion. Whether you’re serving it for tea, celebrating a birthday, or enjoying a quiet moment with a cup of coffee, a slice of pound cake brings comfort to the table. What makes this cake so special is its simplicity and the high-quality ingredients that come together to create a buttery, melt-in-your-mouth treat. This recipe is all about following a few basic steps to achieve a beautiful cake that everyone will adore. If you’ve never made pound cake before, this is the perfect recipe to start with, and if you’re a seasoned baker, it’s always good to revisit the classics!

Ingredients

For this classic buttery pound cake, you will need the following ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup milk, at room temperature

Preparation

Making a buttery pound cake is straightforward. Start by preheating your oven to 325°F (163°C) and greasing and flouring a 9×5-inch loaf pan. Next, whisk together the flour, baking powder, and salt in a bowl, then set it aside. In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This will take about 3-5 minutes with an electric mixer on medium speed. Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk. Start with the flour mixture and end with it, mixing gently after each addition. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The result is a golden, buttery loaf that’s sure to impress anyone who tries it!

Mistakes to Avoid

• Not Measuring Ingredients Correctly: Accurate measurements are crucial for a pound cake’s success. Using too much flour can make the cake dense and dry, while too little butter can affect its richness. Always spoon and level flour rather than scooping directly from the bag to ensure the right amount.
• Using Cold Ingredients: While room temperature butter and eggs are essential for achieving a smooth batter, using cold ingredients can cause the batter to curdle and prevent proper mixing. Make sure all ingredients are at room temperature to ensure the batter blends evenly.
• Undermixing or Overmixing the Batter: Both under-mixing and over-mixing the batter can lead to problems. Under-mixing can result in a lumpy batter, while over-mixing can lead to a tough, dense cake. Mix just until the ingredients are incorporated to avoid these issues.
• Opening the Oven Door Too Soon: Pound cake needs an uninterrupted baking time to rise properly. Opening the oven door too early can cause the cake to sink in the middle, resulting in a sunken or uneven top. Only check the cake once it’s close to the recommended baking time.
• Using an Incorrect Pan Size: Using a pan that is too small or too large can impact the texture and baking time of your cake. A 9×5-inch loaf pan is ideal for this recipe, as it allows the cake to bake evenly. If you use a smaller pan, the cake may bake too quickly, while a larger pan could lead to a flat cake.

Ingredient Alternatives

• Butter Substitute: If you’re looking to reduce the fat content, you can substitute the butter with Greek yogurt, applesauce, or even avocado. These alternatives will help keep the cake moist and tender while lowering the calorie count.
• Sugar Alternatives: Instead of regular granulated sugar, you can use coconut sugar, honey, or maple syrup for a more natural sweetener. Keep in mind that using liquid sweeteners like honey or maple syrup may slightly change the texture of the cake, so adjust the amount of flour if necessary.
• Egg Alternatives: For a vegan or egg-free option, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Alternatively, mashed banana or unsweetened applesauce can act as a binding agent in place of eggs.
• Milk Alternatives: Instead of regular cow’s milk, you can use plant-based milks like almond milk, coconut milk, or oat milk. These options are perfect for dairy-free or vegan versions of the pound cake while still providing the moisture needed for a tender crumb.
• Flour Alternatives: If you need a gluten-free option, consider using a gluten-free all-purpose flour blend that contains xanthan gum, which helps mimic the structure of traditional flour. Almond flour or coconut flour can also be used for a more dense, nutty-flavored cake, though you may need to adjust the liquid ingredients for a proper consistency.

Tips and Tricks

To make sure your pound cake turns out perfectly every time, here are a few tips:

1. Room Temperature Ingredients: As mentioned earlier, it’s crucial that your butter, eggs, and milk are at room temperature. This ensures that the ingredients blend smoothly and create a uniform batter.
2. Don’t Overmix: Once you add the dry ingredients, mix gently and just until combined. Overmixing can lead to a dense, heavy cake.
3. Check for Doneness: Every oven is different, so start checking the cake after 60 minutes. Insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, your cake is done.
4. Let the Cake Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart and allows it to set properly.
5. Add a Glaze or Frosting: For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and milk over the cooled cake, or serve it with whipped cream for an indulgent treat.

Suggestions

• Add Citrus Zest: Enhance the flavor of your pound cake by adding zest from a lemon, orange, or lime. The citrus oils add a fresh and fragrant dimension that balances the richness of the butter.
• Swirl in Jam or Preserves: For a fruity twist, gently swirl some of your favorite jam or preserves into the batter before baking. Raspberry, strawberry, or apricot work particularly well and provide a burst of flavor in every slice.
• Incorporate Cocoa Powder: For a chocolate variation, you can sift in some unsweetened cocoa powder along with the dry ingredients. A tablespoon or two will give the cake a rich chocolate flavor, or you can use more for a darker chocolate pound cake.
• Make Mini Pound Cakes: If you’re looking for a fun, shareable option, consider making mini pound cakes instead of one large loaf. Simply divide the batter into smaller loaf pans or muffin tins and adjust the baking time. Mini cakes are perfect for parties, picnics, or gifting!
• Experiment with Add-ins: For added texture and flavor, try folding in ingredients like chopped nuts (pecans, walnuts, or almonds), chocolate chips, or dried fruit like cranberries or raisins. These additions can give the pound cake a delightful crunch or chewiness that contrasts nicely with the soft crumb.

FAQ

1. Can I make this pound cake ahead of time?
   Yes, you can make the pound cake a day or two ahead of time. It actually keeps quite well. Just store it in an airtight container at room temperature, and it will stay fresh for several days. You can also freeze the cake for up to three months if you’d like to store it for longer.
2. Why did my pound cake sink in the middle?
   There are a few possible reasons for this. It could be that the oven temperature was too low or that you opened the oven door too frequently while the cake was baking. Make sure your oven is preheated to the right temperature, and avoid checking the cake until it’s near the end of the baking time.
3. Can I use a different size pan?
   If you use a smaller or larger pan, the baking time will need to be adjusted. A smaller pan will bake the cake faster, while a larger pan may require additional baking time. Be sure to check for doneness by inserting a toothpick into the center.

Conclusion

Making a classic buttery pound cake is a rewarding and easy process, resulting in a delightful dessert that will satisfy any sweet tooth. Whether you enjoy it plain, with a glaze, or topped with fruit, pound cake is a versatile treat that can be served in a variety of ways. With just a few simple ingredients and a bit of time, you’ll have a cake that’s sure to impress. Don’t forget to experiment with substitutions and creative additions to make the recipe your own. Enjoy baking, and most importantly, enjoy the delicious results

Perfect Buttery Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emilline Labrita

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup whole milk (room temperature)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
• In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
• Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start with the dry ingredients, add some milk, then add more dry ingredients, and so on. Mix until just combined—do not overmix.
• Stir in the vanilla extract until well incorporated.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your classic buttery pound cake! Optionally, serve with fresh fruit, whipped cream, or a drizzle of glaze for extra flavor.