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Classic Dense Buttery Pound Cake Recipe

This easy pound cake recipe delivers a dense, moist, and buttery slice perfect for any occasion. Simple ingredients and foolproof instructions make it a winner.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, pound cake recipes easy
Cuisine American
Servings 8 servings
Calories 380 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9x5-inch loaf pan with butter and dust with flour, tapping out the excess.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, salt, and baking powder.
  • With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix just until combined—do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 55-65 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

1. For best results, all ingredients must be at room temperature. Cold ingredients will cause the batter to curdle.
2. To make a lemon version, add the zest of 2 lemons to the sugar and rub together before creaming.
3. Replace vanilla with 1 teaspoon lemon extract.
4. Store leftovers wrapped tightly in plastic wrap at room temperature for up to 4 days, or freeze for up to 3 months.
5. If using salted butter, reduce the added salt to 1/4 teaspoon.