This Famous Pound Cake is a timeless classic, known for its rich, buttery flavor and dense, moist texture. Perfectly golden with a tender crumb, this cake is easy to make and is ideal for any occasion—from afternoon tea to special celebrations. The simplicity of the ingredients allows the flavors to shine, making it a beloved treat that never goes out of style.

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Introduction

The pound cake is a staple in the world of baking, cherished for its simple yet decadent flavor. Originally named for its traditional ratio of a pound each of butter, sugar, eggs, and flour, this cake has evolved over the years into countless variations while still keeping its iconic buttery richness. This Famous Pound Cake recipe is straightforward, requiring only a few pantry staples. It’s the perfect base for toppings like fresh berries, whipped cream, or a simple glaze. Whether you’re enjoying it plain or dressed up, this pound cake is sure to become a favorite.

Ingredients

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

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, making sure to get into all the crevices for easy removal.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 5 minutes, until the mixture is light and fluffy.
3. Add Eggs: Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
4. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
5. Alternate Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix on low speed until just combined after each addition.
6. Add Vanilla: Stir in the vanilla extract until well incorporated.
7. Pour into Pan: Pour the batter into the prepared bundt or tube pan, spreading it evenly with a spatula.
8. Bake: Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for about 15-20 minutes, then turn it out onto a wire rack to cool completely.
10. Serve: Slice and serve plain, or top with fresh berries, whipped cream, or a dusting of powdered sugar.

Cook Notes & Tips

• Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature. This helps create a smoother batter and results in a more even texture.
• Mixing: Avoid overmixing once you add the flour to prevent the cake from becoming tough.
• Baking Time: The baking time may vary depending on your oven. Start checking the cake at the 1-hour mark, and continue baking until a toothpick inserted comes out clean.

Variations

• Lemon Pound Cake: Add 2 tablespoons of fresh lemon zest and replace half of the vanilla extract with lemon extract for a zesty twist.
• Almond Pound Cake: Replace the vanilla extract with almond extract for a nutty flavor that pairs wonderfully with fresh fruit.
• Marble Pound Cake: Swirl 1/2 cup of melted chocolate or cocoa powder into the batter before baking to create a beautiful marbled effect.

Frequently Asked Questions (FAQs)

1. Can I Freeze Pound Cake?

Yes! Pound cake freezes very well. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.

2. How Do I Store Pound Cake?

Store the pound cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it to extend its shelf life, but be sure to bring it to room temperature before serving for the best flavor.

3. Can I Use a Different Pan?

Yes, you can use loaf pans instead of a bundt or tube pan. This recipe will make two standard loaf cakes. Be sure to adjust the baking time accordingly, starting to check for doneness around the 50-minute mark.

This Famous Pound Cake is a beloved classic that never fails to impress with its rich, buttery flavor and dense, tender crumb. It’s incredibly versatile—perfect for enjoying on its own or with a variety of toppings. The simplicity of this cake is what makes it truly special, bringing comfort and indulgence in every bite. Whether you’re baking it for a family gathering, a special occasion, or just because, this pound cake is sure to be a hit.

Give this recipe a try, and experience the timeless appeal of a perfectly baked pound cake!

Happy Baking!