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!
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.
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!
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!
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:
PrintClassic Pound Cake
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Prep Time: 10 minutes -
Cook Time: 80 minutes
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Total Time: 1 hour 30 minutes
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Yield: 16 slices 1x -
Category: Cake
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Method: Oven
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Cuisine: Dessert
Prep Time:
Yield:
Category:
Method:
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Print Recipe
PinDescription:
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!
Ingredients:
- 2 cups salted butter, room temperature
- 2 cups granulated sugar
- 9 large eggs
- 3 1/4 cups all purpose flour
Instructions
- Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
- 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.
- Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
- 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.
- Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.
Notes:
Store airtight for up to 3 days.
Notes:
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.
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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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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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?
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!
Followed this recipe but my cake was runny in some places even after 70 minutes in the oven
Everyone is a critic!! Mine is still in the oven. I went over all the old cook books my Mama left me and couldn’t find her recipe. She used butternut flavoring. I didn’t want to use Crisco which is all the old recipes. So the jury is still out on this one. Just put it in the oven.
Hello, thank you for the recipe.
But i want to know if I can add baking powder to the batter.
I followed this recipe with the exception of the eggs. I only had extra large eggs so I used 8 not 9. I wanted SO badly for this recipe to work. Money being tight, and now I’m wondering if I can save it. The cake is VERY dry and is barely sweet. I’ll mix up some milk and powdered sugar to pour over it. So many people had good reviews, it’s had to believe 1 egg could make that big of a difference? Cookies & Cups I do wish you well.
There was always a pound cake at my Big Mama’s house. On special occasions it would be drizzled with icing. Thank you for bringing this tradition back into our home with an easy, delicious recipe.
★★★★★
Do you use plain flour or self rising? And if plain how much baking soda or baking powder?
All purpose flour 🙂 And there is no baking soda or powder in this recipe, as a classic, traditional pound cake doesn’t include that!
no cooking time on the recipe??
Hi! Yes, the baking temp is listed in the first step of the recipe instructions 🙂 350°F
Can I use a rectangle pan and get same results ?
You can bake it in a 9×13 yes
Hi. I decided to try this very easy home-made pound cake after trying another that turned out to be very messy and untasteful although I used everything that particular recipe called for. This VERY EASY , FOUR INGREDIENTS pound cake I made and it turned out deliciously wonderful. I did add a little vanilla extract just to give it the smell and taste of southern home-made but OMG the aroma is all through my house and I sat down with a cup of coffee and two slices of my pound cake and that was breakfast. Thanks so much for making… Read more »
So glad you enjoyed and it looks AMAZING!!!
I made this cake and it was everything to my husband taste, it is the most easy pound cake to make, I added some vanilla and put sugar in the bottom of the pan and on top on the cake then I put it in the oven, very good.
★★★★★
Can this be made in a 9×13 pan?
If so, how long would you bake it for?
This is amazing and so simple! I added 4 tsp of almond extract which was delish. My husband said that it makes it not a traditional pound cake but it was just yummy!!! Thank you!
★★★★★
I added a table spoon of vanilla and really enjoyed the cake. My wife said it was dry. But I thought it was a perfect pound cake. Just like a pound cake is suppose to be.
★★★★