Classic Pound Cake

This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each. It’s a traditional butter cake that is perfect topped with strawberries and whipped cream!

Slice of pound cake

Classic Pound Cake with Only 4 Ingredients!

Pound Cake is one of those old fashioned cake recipes that will always have place on my dessert table. I have created all sorts of variations on pound cake like my Million Dollar Pound Cake which includes (among other things) buttermilk to tenderize the crumb, and of course my Kentucky Butter Cake which is a MUST make!

But today we’re talking about traditional CLASSIC old-fashioned Pound Cake. This is a cake recipe that has been around for ages, and I wanted to share my tips and tricks on how to bake a homemade pound cake from scratch…because I feel like we all need to know the classics! Once you know the basic recipes, you can build and adapt them to suit your tastes and creativity, which is when the real magic happens!

This Moist & Easy Pound Cake Can Be Made into So Many Epic Desserts

BUT don’t be misled…there is magic in the basics too. This pound cake recipe is the building block for a pretty epic strawberry shortcake. Macerated strawberries and whipped cream add extra moisture and sweetness that pairs beautifully with the dense crumb of traditional pound cake. Or imagine how INSANE French Toast would be made out of thin slices of this cake!? But, if you were able to ask my Grandpa, I think he would have taken a slice of this plain with his coffee over just about anything else.

Pound cake in a bundt pan

Why is it Called Pound Cake?

Nope, it’s not because you will gain a pound by eating a slice…and no, not because it weighs a pound. In fact, it weighs about 4 pounds because you use these 4 simple ingredients that weigh a pound each:

  • Butter: I use salted butter in this recipe. Since there is no additional salt, using salted butter is a great way to get a little more flavor in the cake!
  • Sugar: Just plain old granulated sugar is perfect for this recipe. You could absolutely use light brown sugar as well to jazz it up!
  • Eggs: I always recommend using all room temperature ingredients when you are baking, but I will admit that I don’t always adhere to this rule. It’s definitely not something to stress out too much about.
  • Flour: In a classic pound cake recipe, you just use all purpose flour. This is a sturdy cake, and all purpose flour works great. You absolutely could use cake flour, but in this recipe it wouldn’t make a huge difference.

The batter is incredibly easy, and I would imagine that you have all of the ingredients in your kitchen at any given time to make a gorgeous pound cake…which is a pretty dangerous prospect if you ask me!

Pound cake batter in a bundt pan

Variation Ideas

The sky is really the limit with the recipe. Let’s start basic with what you can add IN to the cake before baking:

  • Flavored Extracts are a simple way to switch up the flavor. You can go for a simple vanilla extract, almond extract, lemon, coconut, rum…the list goes on. You will need to start with 1 teaspoon and add more if you would like. Vanilla extract is a milder flavor, so you can certainly get away with adding at least 2 teaspoons or up to a tablespoon! Some extracts are a little more powerful, so start with less. You can always add more if you would like!
  • Add chocolate chips! Of course you can add chocolate chips to this pound cake. I like to add mini chips!
  • Fresh citrus juice and zest! Make this a lemon pound cake by adding 2 tablespoons of lemon zest and no more than 1/4 cup fresh lemon juice.
  • Berries. Not only are berries excellent on top of pound cake you can add them to the batter. Use fresh or frozen and thawed!
  • Sprinkles! Of course!
  • Mashed banana to add extra moisture.
  • Nuts. Add some pecans or walnuts to the batter it nuts are your thing.

Icing or Frosting is a Great Idea Too!

This is a no brainer! Beyond strawberries and whipped cream, you can easily top this cake with all sorts of sweet glazes!

  • Pipe on some buttercream!
  • Spread on some chocolate frosting 🙂
  • Mix together 2 cups of powdered sugar and 1/4 cup milk and pour this sweet glaze icing on top!
  • Mix a little rum with powdered sugar to create a boozy icing!
Slices of homemade pound cake

While all cake is delicious warm out of the oven, this cake, like most pound cake recipes, is actually better in my opinion the next day. It will become moister and more flavorful the longer it sits unsliced.

How to Store Pound Cake? Can I Freeze It?

You can store your pound cake in an airtight container for up to three days. You can also wrap your pound cake with saran wrap and foil, then freeze it for up to six months. Let frozen pound cake thaw on the counter before unwrapping for best results.

I hope you give this classic recipe a try! BUT…

If you’re looking for other pound cake recipes, here are a few to choose from:


Classic Pound Cake

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 80 minutes
  • Total Time Total Time: 1 hour 30 minutes
  • Yield Yield: 16 slices 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!



  • 2 cups salted butter, room temperature
  • 2 cups granulated sugar
  • 9 large eggs
  • 3 1/4 cups all purpose flour


  1. Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
  3. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
  4. Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
  5. Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
  6. Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.


Store airtight for up to 3 days.


I find that this cake is best if it sits overnight before slicing, as it becomes more moist.

Storage tip: Carefully flip the cake back into the bundt pan if storing overnight before slicing. You need to remove it from the pan to endure it doesn’t stick, but carefully flipping it back in and covering it tightly to sit is an easy way to store it airtight!

Serve with whipped cream and fruit, icing, or ice cream.

Nutrition Information:

1 slice
25.1 g
223.1 mg
25.9 g
44.6 g
6.4 g
165.6 mg

Keywords: pound cake recipe, cookies and cups, butter cake, bundt cake, how to make pound cake, why is it called pound cake, best pound cake recipe, easy

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Classic Pound Cake

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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August 31, 2021 11:07 am

Don’t know what people are complaining about. Yes it’s heavy, it’s a POUND cake traditionally made with a lb of each ingredient so you will have a tasty, HEAVY , dense cake. That’s what a true lb cake is!

January 16, 2022 8:07 am

as we comment, perhaps it might help understand what CLASSIC means…
for centuries moms taught daughters a classic pound cake, often without written instructions
when written, recipes were simple these 9 (or 11) words:
mix butter, sugar, eggs and flour. bake (until done)

that’s it
cooking and baking was exclusively an art until late in the 19th century when better measures were standardized (especially volume and temperature but also techniques) so now we admit the science of cooking but only a fool will deny it’s artistic side.

January 16, 2022 6:00 am

note: the classic serving is either plain or with suggested strawberries and cream.
for me, it’s like replacing shortcake with a slice of (plain) pound cake so not ideal while plain seems, well, PLAIN. may i suggest freezing slices of original pound cake then dipping in melted DARK chocolate (milk chocolate seems to melt too easy) the coating can be 360° or just bottom of slices (consume at room temperature, thus why it’s messy if milk chocolate used)

December 27, 2021 10:06 pm

It was great. Easy recipe and not too sweet.

J. Solomon
December 24, 2021 4:11 pm

I make a similar poundcake but mine is a little smaller than yours. It uses 2 cups all purpose flour, 1 and 3/4 C of sugar, 3 sticks butter and 6-7 eggs (6 large or 7 medium). I also add 1 tsp vanilla extract. Assemble cake the same way and bake at 325 degrees for one hour and 6 minutes or until brown on top. Recipe came from my grandmother, but she used 1 cup Crisco and 1 stick of butter instead of 3 sticks of butter. Best cake ever!

November 7, 2021 9:24 pm

I just made this cake and it was perfect. I did add a tsp of baking powder and substituted 1 1/4 cake flower for the all purpose flour. 1 tbsp vanilla and lemon extract, and the cake is delightful. I’m not sure what could have gone wrong for other people, but I will be using this recipe over the holidays. It does yield quite a bit of batter, so I made cupcakes with what did not fit in my Bundt pan.

Diana washington
November 5, 2021 5:44 pm

Everything turned out good but I wanted the sides to be more crisper then it was but really good cake and you have to take your time fixing this

December 13, 2021 12:20 am

Use a cast iron pan.
Spray pan with bakers joy then coat with turbinado sugar

Lorna Lashley
October 5, 2021 11:18 am

Is there no baking powder in this recipe?

Catherine Graham
September 17, 2021 8:36 pm

Recipe is good but It only needs 50 min in the oven for me

Catherine Graham
September 17, 2021 3:48 pm

This is the best recipe ever! Everyone who tasted this cake immediately was transported to heaven. I chose the recipe because of its traditional simplicity, and I was not disappointed. Make sure your butter & eggs are room temperature. Also, I hand mixed the butter & sugar, and then each egg in. My kids ask for this recipe on birthdays, second year in a row now.

Mark Johnson
September 1, 2021 11:54 am

Not enough sugar, and my great grandma used butter and Crisco. If anyone could taste her pound cake, they would never want another. I miss her, and her great food. She’s with Jesus now, eating food, we can’t even imagine. God bless.

September 6, 2021 3:53 pm
Reply to  Mark Johnson

what’s your grandma’s recipe?

December 20, 2021 5:44 am
Reply to  BBhomecook

She s with Jesus now. Try later

Georgia Ford
October 28, 2021 5:55 am
Reply to  Mark Johnson

How much crisco and butter.
And how much sugar.

August 31, 2021 10:07 pm

It’s very apparent to me that most of the commenters have never baked a true pound cake, if so they would know although it’s heavy, it’s very moist and light in taste. What does a lb of anything feel like (heavy) good night

August 18, 2021 4:14 pm

I have baked this multiple times and quickly realized you need to either make two pans of cake or split the recipe because the batter is really fluffy and doesn’t coke all the way through otherwise. Just a tip. Also, keep an eye on it for it gets done quicker if you split the batter.

J. Solomon
December 24, 2021 4:15 pm
Reply to  Emma

No! You should not split the batter. You must not be from the south. I think poundcake is a southern thang.

Cathy Todd
August 16, 2021 11:18 am

Waste of time and money! Horrible. Sorry, but really bad!

Tina Henley
July 9, 2021 5:56 pm

Are negative results not allowed to be published? That seems unfair to bakers that are looking for a good recipe. Are you only allowing people that agree with you?

Tina Henley
July 9, 2021 10:16 am

I have posted twice my results and since they were not glowing, this lady deletes them! This is not a good recipe. If you want a brick then make this recipe and waste your ingredients! I’m sure she will delete this one as well!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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