Easy Pound Cake Recipe

This Easy Pound Cake Recipe is always a crowd pleaser! It’s rich, with incredible texture. It’s tender, moist and dense with vanilla flavor. You’ll make this Traditional Pound Cake again and again – it’s perfect for Easter, Mother’s Day, birthdays, or an incredible treat! It’s moist, delicious and made with just 6 staple ingredients!

I tend to gravitate toward desserts that are just as beautiful as they are delicious. This 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. It’s a rich, traditional pound cake with incredible texture which results in a beautiful slice, every time.

Easy Pound Cake Recipe

You can make Pound Cake from scratch in a few simple steps. This ultimate crowd pleasing dessert takes 10 minutes hands on time to make! It comes together so quickly, yet feels so special!

I often make pound cake in a traditional loaf pan, but you can make it in a bundt pan, or one of my favorite specialty pans for added interest. You can also make pound cake in various shapes for holidays and seasons like bunnies, beehives, and more!

Traditional Pound Cake Ingredients

Like many of my recipes, this Easy Pound Cake recipe is made of staple ingredients, with just a few minutes hands on time. Traditional Pound Cake is made with butter, sugar, eggs, flour, milk and vanilla. Six staple ingredients, one great cake you’ll make again and again!

Traditionally Pound Cake was made with a pound of butter, sugar, eggs and flour. This pound cake is made in a loaf pan, requiring less of each ingredient with the same great flavor!

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

Don’t over mix. This prevents the air in the mixture from deflating. Egg acts as a leavening agent.

Tips to Make the Best Easy Pound Cake

While this recipe is so easy, there are some secretes to make the best Pound Cake!

1. First, bring butter (and eggs) to room temperature. – cold butter doesn’t beat as evenly. You’ll notice that this Easy Pound Cake Recipe doesn’t use a leavening agent like baking powder or baking soda. When you you beat the butter until light in color. It incorporates air into the butter which helps it increase in volume.
2. Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
3. Bringing eggs to room temperature will provide a really smooth texture to the cake.
4. Don’t over beat. Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
5. As with all cakes, it’s best if you mix dry ingredients together. This will result in a fine texture, ensuring all lumps are broken up and a nice even bake.
6. Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven. (Approximately 1 hour, 20 minutes)

How to Make Easy Pound Cake

This recipe is for a traditional pound cake using vanilla extract. However, it’s a recipe so easy to adapt seasonally by substituting vanilla for the extract of your choice. The options are endless! You can find some of my favorite variations below.

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

1. Grease 1 lb bread pan and preheat oven to 300 degrees.
2. In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy.
3. Add eggs one at a time and blend in on low, careful not to over mix.
4. Alternate adding flour and milk, add vanilla until smooth.
5. Pour into bread pan and bake for 1 hour 20 minutes.
6. Cool on a wire rack and top with glaze or cream cheese 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. It hardens just enough to get the perfect slice, but is still soft in texture and taste.

What Readers are Saying About this Easy Recipe

Marcia “Julie I have never made a comment before, but your recipe deserves 10 stars. It is easy to make. It is smaller than a huge bundt cake and it is one of the best tasting cakes ever. The cake had to stay the full amout of oven time. It will puff in the middle towards the end.”

Pam “This recipe was so good! I made it to take to a few friends that had babies and they both texted me how much they enjoyed it! Thanks”

Hannah “I can’t get enough!”

Pound Cake Serving Suggestions

Pound Cake is amazing on it’s own and of course, covered in glaze, but you can also dust it in powdered sugar. Berries also make the perfect compliment – strawberries, blueberries, raspberries and blackberries.

How to Store Pound Cake

One of the many things I love about Pound Cake is that it keeps well. You can enjoy a slice now and enjoy the remainder for snacks (or breakfast, I won’t judge). To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.

Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag. Same applies to freezing pound cake. Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.

More Pound Cake Recipes You’ll Love

Pound Cake is so versatile, flavorful and perfect for any occasion, it should be of no surprise that I have a variety of pound cake recipes for every season! Each are equally easy and amazing!

• Lemon Pound Cake Recipe
• Chocolate Chip Pound Cake
• Brown Sugar Pound Cake
• Cinnamon Pound Cake
• Apple Pound Cake
• Pumpkin Pound Cake

To see just how easy this Pound Cake is, watch the video!

and now onto the printable recipe card! 

5 from 9 votes

Print

Easy Pound Cake Recipe

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

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.

What is your favorite flavor of pound cake?

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