Introduction

Oh, hello there, my friend! You know, there are some recipes that just feel like a warm hug, right? This classic Butter Pound Cake is absolutely one of those for me. It instantly transports me back to my grandma’s kitchen, the air thick with the sweet, comforting aroma of baking. It’s the kind of cake that’s perfect for any occasion – a casual afternoon tea, a fancy brunch, or even just a Tuesday when you need a little something special. And the best part? It’s so incredibly easy to whip up, you’ll be wondering why you haven’t made it a staple in your baking repertoire already!

Why You’ll Love This Recipe

Fast to prepare: Seriously, you can have this batter ready for the oven in under 15 minutes!
Incredibly Easy: No fancy techniques here, just simple creaming and mixing.
Perfect for Gifting: Wrap it up nicely, and you’ve got a gorgeous, homemade gift that’s always appreciated.
Crowd-Pleasing Classic: Who can resist a moist, buttery pound cake? It’s a guaranteed hit!

Ingredients

Let’s gather our simple treasures for this glorious pound cake. You probably have most of these already!

1 cup (226g) unsalted butter, softened: Make sure it’s good quality butter – it really makes a difference! Softened means you can easily dent it with your finger, not melted.
1 ½ cups (300g) granulated sugar: For that perfect touch of sweetness.
4 large eggs, room temperature: Room temperature eggs whip up much better and create a smoother batter. Pop them in warm water for a few minutes if you forget!
2 cups (240g) all-purpose flour, sifted: Sifting helps make the cake lighter and prevents lumps. Don’t skip this step!
1 teaspoon baking powder: Just a little lift to keep things tender.
½ teaspoon salt: Balances the sweetness beautifully.
½ cup (120ml) whole milk: Adds moisture and richness.
1 teaspoon vanilla extract: The quintessential flavor booster!

How to Make It

Alright, let’s get our aprons on and create some magic!

Preheat and Prep: First things first, let’s get that oven ready. Preheat it to 325°F (160°C). While it’s warming up, grab your trusty 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This little step is key to ensuring your beautiful cake doesn’t stick!
Cream it Up: In a nice big bowl, let’s cream together that softened butter and granulated sugar. You want to beat them until they’re light and fluffy – think pale yellow and airy. This is where you build the foundation of that wonderful texture.
Add the Eggs and Vanilla: Now, it’s time for the eggs. Add them in one at a time, making sure each one is fully mixed in before you add the next. This helps everything emulsify nicely. Once the eggs are incorporated, stir in that heavenly vanilla extract.
Whisk the Dry Ingredients: In a separate bowl, grab your sifted all-purpose flour, baking powder, and salt. Give them a good whisk together. This ensures the leavening and salt are evenly distributed throughout your dry ingredients.
The Grand Mix: Now, we’re going to marry the wet and dry. Gradually add the dry ingredients to your butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined. My personal tip here is to be gentle! Overmixing can make your cake tough, and we want tender perfection.
Into the Pan: Pour that lovely batter into your prepared loaf pan. Spread it out evenly with your spatula so it bakes up nice and uniform.
Bake to Golden Perfection: Pop it into your preheated oven. You’ll want to bake it for about 60-75 minutes. To check if it’s done, gently insert a wooden skewer or toothpick into the center. If it comes out clean, your cake is ready to shine!
Cool Down: Once it’s out of the oven, let the cake cool in the pan for about 10 minutes. This helps it firm up a bit before you try to unmold it. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue, especially when it comes to a warm cake!

Substitutions & Additions

This recipe is wonderfully versatile, so feel free to get creative!

Citrus Zest: For a bright, cheerful flavor, add the zest of one lemon or orange to the batter along with the vanilla. It’s divine!
Almond Extract: Swap half of the vanilla extract for almond extract for a lovely nutty nuance.
Add-ins: Fold in about ½ cup of fresh blueberries, chopped strawberries, or even chocolate chips into the batter before baking. Just toss them in a little of the flour mixture first to help prevent them from sinking.
Different Pan: While it’s designed for a loaf pan, you can also bake this in a 9-inch round pan or a bundt pan. Adjust baking time accordingly – smaller pans will bake faster, bundt pans might take a little longer.

Tips for Success

A few little tricks to make your pound cake the absolute best it can be!

Room Temperature Ingredients: I can’t stress this enough! Butter and eggs at room temperature are crucial for a smooth, well-emulsified batter and a tender crumb.
Don’t Overmix: Once you add the flour, mix only until the ingredients are just combined. A few streaks of flour are okay; they’ll disappear in the oven.
Oven Accuracy: Ovens can vary! If you find your cakes tend to brown too quickly, you can loosely tent the pan with aluminum foil during the last 15-20 minutes of baking.
Prep Ahead: You can absolutely cream the butter and sugar a day in advance and store it covered in the fridge. Just let it soften again slightly before continuing with the recipe.

How to Store It

Keeping your delicious pound cake fresh is easy peasy!

At Room Temperature: Once completely cooled, wrap the pound cake tightly in plastic wrap and then store it in an airtight container. It will stay wonderfully moist at room temperature for about 3-4 days.
In the Refrigerator: If your kitchen is very warm, or you want it to last a bit longer, you can store it in the refrigerator. It should keep for up to a week. Let it come to room temperature before serving for the best flavor and texture.
Freezing: This cake freezes beautifully! Wrap it tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature.

FAQs

Got a quick question? I’ve got you!

Q: Why is my pound cake dense?
A: This can happen if you overmix the batter after adding the flour, or if your butter and eggs weren’t at room temperature. Be gentle with that batter!

Q: Can I use self-rising flour instead of all-purpose?
A: No, it’s best to stick with all-purpose flour and baking powder. Self-rising flour has leavening already added, and the ratios would be off, potentially affecting the cake’s texture.

Q: How do I get that beautiful golden-brown crust?
A: The baking time and temperature are key here. Ensure your oven is preheated correctly. If your oven tends to run hot, you might need to adjust the baking time or tent it with foil towards the end.

Q: Can I make cupcakes from this recipe?
A: Yes, you absolutely can! Fill lined muffin tins about two-thirds full and bake for approximately 20-25 minutes, or until a toothpick inserted comes out clean. Adjust baking time as needed!

Classic Butter Pound Cake

A comforting, easy-to-make classic butter pound cake recipe that's perfect for any occasion. It's rich, moist, and a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Servings 10 slices

Equipment

9x5 inch loaf pan Grease and flour before use.
Large bowl
Separate bowl
Whisk
Spatula
Wooden skewer or toothpick For testing doneness.
Wire rack For cooling.

Ingredients

Main ingredients

1 cup unsalted butter softened
1.5 cups granulated sugar
4 large eggs room temperature
2 cups all-purpose flour sifted
1 teaspoon baking powder
0.5 teaspoon salt
0.5 cup whole milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together sifted all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Room temperature ingredients are crucial for a smooth batter and tender crumb. Do not overmix the batter once the flour is added. For a golden crust, you can loosely tent the pan with aluminum foil during the last 15-20 minutes of baking if it browns too quickly.