Perfect Pound Cake

Perfect Pound Cake:

Pound cake is a classic dessert that has been enjoyed for centuries, known for its rich and dense texture. The name “pound cake” originated from the traditional recipe that called for a pound each of four essential ingredients: flour, butter, sugar, and eggs. Over time, variations of this timeless recipe have emerged, but the fundamental principles of simplicity and deliciousness remain. In this guide, we’ll explore a basic pound cake recipe that is easy to follow, ensuring a delightful outcome for both novice and experienced bakers alike.

Perfect Pound Cake:

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


  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a standard-sized Bundt pan or two loaf pans.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take 3-5 minutes using an electric mixer.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
  4. Add Flour: Gradually add the flour to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix; stop as soon as the flour is incorporated.
  5. Add Vanilla Extract and Milk: Stir in the vanilla extract. Slowly add the milk, mixing until the batter is smooth and well combined.
  6. Bake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the pound cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

Table Details:

Step Action Time Duration
1 Preheat Oven 10 minutes
2 Cream Butter and Sugar 3-5 minutes
3 Add Eggs 5 minutes
4 Add Flour 2 minutes
5 Add Vanilla Extract and Milk 3 minutes
6 Bake 60-70 minutes
7 Cool 15-20 minutes


  • Q: Why is it called “pound cake”?
    • A: The name “pound cake” originated from the original recipe that called for a pound each of flour, butter, sugar, and eggs.
  • Q: What is the purpose of creaming butter and sugar?
    • A: Creaming incorporates air into the mixture, resulting in a light and fluffy texture for the pound cake.
  • Q: Can I use salted butter instead of unsalted butter?
    • A: While you can use salted butter, using unsalted butter allows better control over the cake’s overall saltiness. Adjust salt accordingly if using salted butter.
  • Q: Can I substitute whole milk with another type of milk?
    • A: Yes, you can use other types of milk, but whole milk provides richness to the cake.

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