Easy Pound Cake Recipe

I tend to gravitate toward desserts that are just as beautiful as they are delicious. Pound Cake is no exception. This isn’t the dried out pound cake that you find pre-packaged in convenience stores or made months in advance at America’s favorite coffee cafe.

This is incredibly easy, incredibly good – so good that Chris ate 4 slices one night. Like many of my recipes, it’s made of staple ingredients, with just a few minutes hands on time.

This recipe is for classic pound cake, but it’s a recipe so easy to adapt seasonally by substituting vanilla for the extract of your choice. The options are endless!

To see how simple this Easy Pound Cake Recipe is, watch the video below.

5 from 8 votes

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Easy Pound Cake Recipe

Course Breakfast

Servings 10

Author Julie Blanner

Ingredients

• 2 sticks butter softened
• 1 1/2 c sugar
• 3 eggs
• 2 c flour
• 3/4 c milk
• 2 tsp vanilla

Instructions

1. Grease 1 lb bread pan and preheat oven to 300 degrees.
2. In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
3. Add eggs one at a time and blend in on low.
4. Alternate adding flour and milk, add vanilla until smooth.
5. Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
6. Allow to cool and top with glaze.

This recipe has been adapted from the Million Dollar Pound Cake recipe which makes significantly more and uses almond extract.

Of course it’s best served drenched in glaze which is equally easy to make.

What is your favorite flavor of pound cake?

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