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!
Servings 10
Calories 241kcal
Ingredients
- 1 cup butter softened
- 1½ cups white granulated sugar
- 3 eggs
- 2 cups all purpose flour
- ¾ cup milk
- 2 teaspoons vanilla extract
Instructions
- Grease 1 pound bread pan and preheat oven to 300°F.
- In a mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until fluffy.
- Add eggs one at a time. Blend in on low.
- Alternate adding flour and milk, add vanilla until smooth.
- Pour into bread pan and bake for 1 hour 20 minutes. Insert a toothpick into the center of the cake. When the toothpick comes out clean, it is done.
- Allow to cool and top with glaze if desired.
Video
Notes
Substitutions
- Butter - Salted or unsalted, your preference.
- Milk - Whatever you have on hand.
- Extract - Use almond, lemon or orange to mix up the flavor.
Variations
Add a Glaze Fold Ins- Chocolate Chips
- Nuts
- Dried Fruits
Tips
- Bring Ingredients 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. Bringing eggs to room temperature will provide a really smooth texture to the cake.
- Make it Fluffy - 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.
- 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.
- Combine Dry Ingredients First - 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.
- Test Bake Time - 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)
To Store
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
- Refrigerate – Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
- Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
Nutrition
Calories: 241kcal | Carbohydrates: 50g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 29mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 101IU | Calcium: 32mg | Iron: 1mg