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Home Recipes How To recipes (Basics and Articles) Cake basics

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

1 hr 45 mins
Easy
Cake basics
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Author: Dini K.
Posted: 7/31/2018
Updated: 9/9/2020
Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake – A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide. 

This is a comprehensive post with step by step instructions on how to make a Classic Pound Cake!

A slice of pound cake on a blue plate, served with a dollop of whipped cream on top, with fresh raspberries. A bowl of fresh raspberries, more sliced pound cake in the background.

I’ll be sharing tips and techniques, pound cake troubleshooting ideas as well as cheat codes to help you make perfect, moist pound cakes. This classic pound cake is so easy and fool-proof, you can nail it even if you’re a baking novice!

This is a long post, so you can zip straight down to the recipe below if you like. But if you’re looking for tips and tricks to PERFECT your pound cake, then you’re in the right place! 

Get to the recipe
Contents
 [hide]
  • Why is it called a pound cake?
  • Tips to follow for the BEST classic pound cake
    • Start with good ingredients
    • Always WEIGH your ingredients, rather than relying on cups.
    • Temperature of ingredients
    • How to make Pound cake – Step by step.
    • Baking the Cake
  • Classic Pound Cake serving ideas
  • Pound cake comparisons
  • Pound cake troubleshooting
  • If you liked this recipe, you may also like,

So let’s start at the beginning.

Why is it called a pound cake?

Pound cakes first originated in Europe. They’ve been around since as early as the 1700s, and the term traditionally referred to a cake that weighed four pounds. That’s because a classic pound cake consisted of 1 pound of each of the following FOUR ingredients,

  • Butter
  • Sugar
  • Eggs
  • Flour

As you can notice, a classic pound cake doesn’t rely on any leavening agents to give the cake any lift, or any extra liquid to make the cake moist. The result is a dense cake, that was also somewhat dry (especially when over-baked).

As pound cakes have become more popular throughout history and throughout different parts of the world, different variations of the classic pound cake have emerged, that are lighter and more moist. Each region (or country) has their own version of a classic pound cake, incorporating different ratios of the main ingredients, and sometimes including extra liquid and baking powder too.

A moist pound cake recipe was the first cake that I learned to bake as well! 🙂 For this pound cake troubleshooting post, I baked all kinds of variations of a pound cake. You can see the results below, and I’ll help you troubleshoot some common pound cake mistakes as well!

A close up look at the sliced pound cake. The crumb is close, but moist and soft, with a thin brown outer crust.

Tips to follow for the BEST classic pound cake

Start with good ingredients

Well, that’s a given, but it’s especially true with pound cakes. Rather than using generic ingredients, try and use brand name ingredients.

Sugar

When it comes to sugar, make sure to get cane sugar because it has a finer grain than other white sugars (if it doesn’t say cane sugar, then it’s probably beet sugar). If you can get your hands on pure cane caster sugar (super fine sugar) that’s even better!

Butter

With butter, use a GOOD quality butter. Not margarine, not spreadable butter, but classic butter. I prefer to use unsalted butter, but you can use salted butter as well. However, due to the higher water content in salted butter, there’s a higher chance for inconsistent results when using salted butter as well.

Eggs

Use organic, free-range eggs whenever possible. However, avoid using really fresh eggs. Shocker right?

I prefer to use eggs that are about 1 week old and here’s why. The egg whites in fresh eggs are tighter and thicker whereas in older eggs, the egg whites are thinner and looser. These older eggs mix into the cake batter more easily and readily, resulting in a pound cake that’s lighter in mouthfeel and crumb texture. Another reason is that fresh eggs are heavier than older eggs – so 8 fresh large eggs would be way heavier than 1 lb, while 8 older large eggs would be closer to 1 lb.

Flour

I like to use unbleached all purpose flour. This is because it is more widely available.

But you can also use cake flour instead. This is lighter, and has less gluten than all purpose flour. Resulting in pound cake that rises a little more, and has a more tender crumb.

If you choose to go with pastry flour, you can substitute cake flour for AP flour at a 1:1 ratio – BY WEIGHT (not volume).

Always WEIGH your ingredients, rather than relying on cups.

I am a HUGE advocate of using an inexpensive kitchen scale for all your baking needs. Baking does need some precision and a cheap weighing scale will ensure consistent baking results every time, which will save you so much more time and money in the long run from failed recipes and wasted ingredients.

For example, when measuring flour with a cup, you can potentially get up to 50% more flour than you intended. OR, if you choose to use cake flour for your classic pound cake instead – 1 cup of cake flour is lighter than AP flour, so you will end up with LESS cake flour than needed for your recipe if you use a cup to measure.

When measuring sugar with a cup, 1 cup of regular sugar will weigh LESS than 1 cup of super fine sugar. So again, this is why a measuring scale would be really handy. Or you could easily end up with a sickly sweet pound cake because of too much sugar.

If you do use cups however…

It’s important to fluff up the flour and sugar in the container, and then scoop the flour and sugar into the measuring cup to the point of overflowing. Then, using a flat knife, level off the excess flour/sugar. It would still be difficult to guarantee consistent results this way, however.

If you’re living in the US, then 1 stick of butter = 4 oz / 115 g / or 0.5 cups. But for anywhere else in the world, the best thing would be to measure the butter as well using a measuring scale.

Temperature of ingredients

It’s absolutely important that all the ingredients are at room temperature (70-75°F or 20 – 23°C).

Butter

Butter should be softened, but not too softened. Here’s a crude way of checking if your butter is at the right consistency – make an indentation in the butter with your finger. If the butter is too hard to make an indentation, then well, the butter is too hard. 🙂 But if the butter does make an indentation, but it doesn’t keep its shape, and the butter around the indentation loses shape, then the butter is too soft (the butter can also be too oily when it’s this soft). If it’s easy to make an indentation but it also keeps its shape without distorting any of the butter in the surrounding area, then it’s at the correct consistency!

In the winter, I remove the butter from the fridge and keep it outside overnight. But in the summer, this could make the butter too soft. So instead, in the summer, I prefer to cut the butter into table spoon sized pieces and then leave them out to soften for about 30 minutes or so. If the butter gets too soft, then you can simply stick it back in the fridge for about 10-15 minutes to let them chill just a little bit.

Room temperature butter creams and whips easily. This is important because the butter will incorporate air during creaming/whipping which is essential for a light pound cake. If it’s too cold/hard, or too soft/melted, then it cannot hold air while being whipped.

Eggs

Eggs should also be kept outside overnight, so that they are all at room temperature. This will help the eggs retain air as well, while being mixed.

Flour and sugar should also be at room temperature. I usually store flour and sugar at room temperature anyway, but if you store flour in the fridge, remember to remove it from the fridge the night before.

two slices of classic pound cake on a blue plate, with the rest of the pound cake, sliced, in the background. with a bowl of berries and more serving plates in the background.

How to make Pound cake – Step by step.

Since a classic pound cake does not rely on baking powder or baking soda for the cake to rise, the process of mixing the ingredients is crucial. That’s because this classic pound cake relies heavily on the air that is being incorporated during the mixing of butter and sugar, which further gets trapped by the gluten and eggs during baking.

There are only FOUR STEPS for a classic pound cake – butter, adding sugar, adding eggs, and adding flour. Each step is equally important. Make sure EACH INGREDIENT HAS BEEN WEIGHED and prepared (and sifted), BEFORE you start making the pound cake. 

All the ingredients needed to make a classic pound cake. Make sure to measure and have all ingredients prepared before making the cake.
All the ingredients measured before I begin.
Stand mixer vs Hand mixer

I prefer to use a stand mixer over a hand mixer for convenience. You need to cream the butter and sugar together for a few minutes to incorporate the air, and trust me, your hands will thank you if you use a stand mixer instead of a hand mixer.

Creaming butter and sugar

The butter needs to be mixed for a few minutes (about 3 – 7 minutes, depending on the room temp. and the butter temp.) by itself first. Use the standard mixer attachment in your mixer to do this (not the whip or the dough hook), and this will ensure the incorporation of air in the butter, making it light, fluffy and creamy. Another mistake to avoid is running the stand mixer at high speed to speed up the process. DO NOT DO THIS! The high speed can knock the air out really fast. So run the mixer at medium speed to let the air in slowly but surely! 

Creamed, fluffy and soft butter in the mixing bowl. Make sure the butter incorporates air properly.
Creamed butter

When the butter is fluffy, then the sugar is added. Make sure not to dump all the sugar in at once. The weight of the sugar can cause the butter to deflate, which is NOT good. So add the sugar in a thin, steady stream, while the stand mixer is running. This will help cream the butter and sugar together, evenly, adding more air, rather than knocking out the air.

The butter and sugar are creamed together for a few minutes as well. This is for two reasons – one, to incorporate more air and two, to dissolve the sugar. This is why I prefer to use caster sugar which dissolves much faster. The sugar may not need to be completely dissolved before the addition of the eggs, but they definitely should be completely dissolved after you add the eggs. If you’re using regular cane sugar, you can whiz the sugar separately in a food processor for a few seconds to make it finer, if you like.

A close up of the creamed butter and sugar in the mixing bowl.
Butter + sugar creamed together
Adding eggs

The next important step is the addition of eggs. The same principle as earlier of not weighing down the batter by adding all the eggs in at once, applies here too. There are TWO ways to achieve this,

  1. Lightly whisk all the eggs in a jug, and then add the eggs slowly in a stream, with a few breaks in between.
  2. Add the eggs one at a time, mixing each one well before adding the next.

Both techniques work, but for convenience, I usually go with the second method. I always crack an egg into a small bowl first, and add it while the stand mixer is running. I mix in the eggs for about 20 – 30 seconds, until the yolk has disappeared, and then I add the next egg.

Eggs being mixed into the cake batter. Make sure the yolks and whites are completely incorporated.
Eggs being added to the cake batter

It’s important to not let the eggs over-beat in the batter as well. If you over-beat the eggs, the cake WILL COLLAPSE AFTER BAKING!

Some recipes call for more egg yolks, instead of using whole eggs only. YOU CAN SUBSTITUTE TWO WHOLE EGGS, with FOUR YOLKS IF YOU PREFER.  This will result in a cake that is richer in taste and more moist. The cake will have a richer yellow color as well.

But remember that egg whites add lift to the cake, while egg yolks add richness. The reason why some prefer to add egg yolks is because egg whites, while adding volume and lift to the cake, can also dry out the cake.

CHEAT NOTE 1 – Instead of two of the whole eggs in the recipe, add four egg yolks to get a more moist and richer tasting pound cake.

CHEAT NOTE 2 – I would also add 1 tsp of baking powder IF I substitute 2 eggs with FOUR EGG YOLKS. This is to compensate for the lack of egg whites.

A bowl of creamed butter and sugar with the eggs mixed in. The flavoring has been added to this as well.
All the eggs added and mixed into the cake batter 
Incorporating flour

Make sure the flour is sifted before you add it to the cake. It’s even better if you can sift it AGAIN when you’re adding it to the cake, but that’s not necessary. This is to reduce the likelihood of flour lumps forming when mixing the flour.

Flour in a sieve, over a bowl. Make sure to sift the flour before adding it to the batter.
Sift the flour

If you’re able to incorporate the flour with a baking spatula – DO IT! Folding in the flour by hand (spoon), will make sure that you don’t overwork the gluten in the flour.

If you do use your stand mixer, use the lowest speed on the stand mixer, and use it for the smallest amount of time.

If the gluten is over-worked, you will end up with a tougher and dense pound cake, NOT good. Another way to avoid this is to use cake flour instead of AP flour.

A spatula folding in the flour into the cake batter. Fold the flour in carefully without overworking the gluten.
Folding the flour into the cake batter

CHEAT NOTE – CAKE FLOUR can be substituted for AP flour because it’ll give a lighter texture to your pound cake. This will make your cake rise more in the oven too.

CHEAT NOTE – If you’re worried that your cake wasn’t beaten enough, you CAN add just the smallest amount of baking powder to make sure your pound cake rises properly. I ONLY do this if I use a hand mixer to mix my pound cake batter, because I know that then there’s a chance that I may not have incorporated enough air.

The bowl of cake batter with all the flour added, and completely smooth (no flour lumps), ready to be placed into cake pans.
Smooth cake batter, with all the flour incorporated and not overworked 

Baking the Cake

ACCURATE OVEN TEMPERATURE is important. It’ll be great if you know that your oven is properly calibrated. You can do this by placing an oven temp. reader in your oven, and then comparing the temp. displayed on your oven with that of the reader. If by chance your oven is not calibrated, you can adjust the baking temp. based on how your pound cake turns out on the first attempt.

If the cake is too dry, then the oven is too hot, and you may need to lower the temp. OR remove the cake from the oven earlier. If the cake is not done by 70 minutes, then the oven temp. needs to be increased, or the cake needs to bake longer.

A buttered and floured loaf pan to bake pound cake. This is the traditional size and shape of a pound cake pan.
A buttered and floured loaf pan to bake pound cake.
The prepared loaf pan, with a little of the cake batter on the bottom of the pan. Just enough to cover the bottom of the pan.
The first measure of cake batter placed in the pan.
The pan with the first layer of cake batter spread out, making sure to reach the corners.
Spread this layer out evenly, making sure to spread it all the way to the corners.
More cake batter placed on top of the first layer of cake batter in the loaf pan.
Top with the rest of the batter and spread this evenly on the surface as well.

Also make sure to PREHEAT THE OVEN for a good 10 – 15 minutes before putting your cake in. This way a stable oven temp. is guaranteed.

Your baking pans can have an effect on the baking times as well. If you use glass cake pans or dark metal pans, the baking time will shorten. If you’re using a light baking pan, then this recipe will be accurate, because I used a light baking pan as well.

I used two 8.5 x 4.5 inch loaf pans for this classic pound cake recipe. You can adapt this to make the cake in two 9.5 x 5.5 inch loaf pans, but be mindful to check on the cake earlier, as it will bake faster.

An overhead view of a freshly baked pound cake in the baking pan, while cooling down.

The final result is an incredibly buttery, soft, classic pound cake! The crumb is tight and together, but not dense or gummy – it’s buttery and soft and just so addictively delicious!

A sliced classic pound cake on a wooden board, with serving plates and a bowl of raspberries in the background.

Classic Pound Cake serving ideas

You can enjoy this classic pound cake in SO MANY different ways! Serve it as is, or top it with various additions to make simple but delicious desserts. Check out these creative ways to serve this classic moist pound cake.

  • Berries and cream (raspberries, strawberries, blueberries or any other type of berry)
  • Banana and butterscotch sauce – this would taste like bananas foster, but with cake!
  • Chocolate sauce or hazelnut chocolate spread! Who doesn’t love cake and chocolate (or Nutella) together?
  • Whipped cream and nuts or praline – to enhance the nutty flavor even more, you can flavor your cake with nut flavoring as well (almond, toasted coconut, pistachios, or peanuts)
  • Lemon glaze or lemon curd – a refreshing and tangy twist to your buttery pound cake! Either cover the cake with lemon glaze or pour it over cake slices. Alternatively, you can serve it with lemon curd or any kind of citrus curd.
  • Whipped cream and Kahlua – THIS IS MY FAVORITE! It tastes like tiramisu! A shot of kahlua (or any other sweet liqueur that you like) poured over a cake slice, and then topped with whipped cream or ice cream. An irresistible option for the adults!
 An overhead image of 6 slices of pound cake with creative and delicious ways to serve Classic Pound Cake. Lemon and Pound cake, Berries and Cream with Pound cake. Kahlua and cream with Pound Cake (Tiramisu). Banana, butterscotch and pound cake. Chocolate Hazelnut or Chocolate sauce and poundcake. Toasted nuts, whipped cream and pound cake.

Other options not pictured here,

  • Grill the pound cake slices (especially if you have stale pound cake), and serve them warm with grilled fruits and ice cream.
  • Cut the cake into cubes and add them in trifles!
  • Cut into cubes, then lightly toast them, and add them into fruit salads – they’ll be like dessert croutons!
  • Make ice cream sandwiches with the pound cake.

Making a classic pound cake is a rewarding experience! 🙂 I hope this lengthy post helped you understand how a classic moist pound cake comes together and why each step is important. It’ll help you master the art of making classic pound cakes and then add your own personal touch to make the recipe even more versatile!


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A close up of a slice of pound cake on a blue plate, served with a dollop of whipped cream on top, with fresh raspberries.

Pound cake comparisons

Get a perfect pound cake, that is moist and delicious by following these tips.
  • Use cake flour to make the pound cake even lighter.
  • Should I add more egg yolks to my pound cake?
  • Why is my pound cake heavy and rubbery? Find out in this post.
  • Why did my crust collapse after baking my pound cake? (Wrinkly, crumbly cake crust)

Pound cake troubleshooting

Why is my cake so dense and heavy?

Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn’t long enough, or because the sugar, eggs or flour were incorporated too quickly.

Solution – cream the butter until fluffy, and then incorporate the sugar in a thin stream. Add the eggs one by one, or in a stream. Add the flour in batches.

The gluten in the flour was overworked, causing the gluten to make the cake too heavy and too dense. Use minimal force to incorporate the flour.

Solution – Preferably, fold in the flour in batches using a spatula, or use the absolute shortest time with your stand mixer to mix in the flour on the lowest speed.
Make sure the flour is fully incorporated too – because dry flour streaks can result in a gummy pound cake.
Use cake flour instead of AP flour.

Why is my pound cake dense and really dry?

Pound cake is SUPPOSED to be a little dense. But it’s not supposed to feel heavy or dry. If it’s dry, the cake may have been over-baked. The cake can also be too dry if you added too much flour (or not enough butter or sugar).

Solution –
You can try lowering the oven temperature.
Or remove the cake from the oven a little earlier.
Or follow the recipe exactly – and refrain from adding extra flour or reducing the amount of sugar or butter.

Why does my pound cake have a very tough crust?

This usually happens because the oven temperature is too high. Then the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle.

Solution –
Lower the temperature of the oven and cook the pound cake for longer.
Using a light colored loaf pan instead of a dark loaf pan also helps.

Why does my pound cake have gummy streaks?

The butter and sugar were creamed too fast and too much! The cake rises, and then collapses while cooling, causing the cake to have dense, gummy (or gluey) spots.

Solution –
DON’T increase the speed of your mixer beyond medium speed. And lower the speed to the lowest setting when adding in the flour (or fold in the flour by hand).

My pound cake crust separated from my cake after baking

If you over-beat the eggs, the air in the eggs will cause the cake to rise. It will create a crust that will rise higher than the cake (the same way that eggs can create a crust in brownies, they can create a crust in cakes as well). However, since the rest of the cake did not rise as much (since there is no baking powder etc), the crust will fall as the cake cools down, creating a wrinkled cake crust.

Solution –
Make sure to only beat the eggs to the point of incorporating the eggs. If you beat each egg for more than a minute each time, you may run into this issue.

My pound cake crust has little spots on it

These are sugar crystals. As the cake is baking, the unmelted sugar crystals melt with the heat of the oven, causing little spots to appear on the cake crust.

Solution –
Use cane sugar that’s a little finer than granulated white sugar.
Caster sugar is even better (super fine sugar – NOT confectioner’s sugar)
If you can’t find caster sugar, you can process the sugar for a few seconds (a few pulses) in your food processor to turn them super fine. If you’re using measuring cups, make sure to WEIGH THE SUGAR FIRST before putting it through the food processor (super fine sugar measures differently than granulated sugar when using cups)

My pound cake sunk in the middle

This classic pound cake should not sink in the middle, unless the cake was under-baked or extra liquid was added.

Solution –
If you’re using salted butter, try the cake with unsalted butter, and eliminate all other extra liquids (if you added milk for example)
Bake the cake for longer.

My cake overflowed from the cake pan (8 x 4 inch loaf pan)

If you over-beat the eggs, or beat the butter and sugar too fast, or added too much baking powder, the cake can rise too much and flow over the edges of the pan.

Solution –
Reduce the mixing time and don’t use high speed to mix the ingredients.
If you prefer to use baking powder, consider using a 9 x 5 inch loaf pan, instead of a 8 x 4 inch loaf pan.

If you liked this recipe, you may also like,

Perfect Vanilla Cake

Swirled Pastel Easter Cake 

Classic Chocolate Cake

Fudgy One Bowl Chocolate Sheet Cake

Lemon Raspberry Cake

Super Easy Chocolate Molten Cakes

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 
5 from 14 votes

Classic Pound Cake

Author: Dini K.
Yield: Makes two 8.5 x 4.5 inch cakes. 
Cuisine: American, European
Classic Pound Cake – A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide. 
EASY – This recipe is easy to make with this detailed recipe guide. Make sure to read the recipe and post to be familiar with how each stage should look like. It is a technical recipe, but is easy to follow.
US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 
Prep: 35 minutes
Cooling in Pan: 15 minutes
Cook: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Difficulty: Easy
Servings: 22 servings
Print Rate

Ingredients:

  • 1 lb unsalted butter softened at room temperature (4 sticks of butter)
  • ½ tsp fine sea salt
  • 1 lb cane sugar or caster sugar (about 2 ¼ cups)
  • 8 large eggs 1 lb of eggs, with shell on
  • 14 oz AP flour or cake flour roughly 3 ¼ cups AP flour
  • 1 tsp baking powder (optional)
  • 2 tsp good quality vanilla extract you can add almond extract, or any other flavor extract you prefer
US Customary – Metric

Instructions:

  • Butter two 8.5 x 4.5 inch loaf pans, and dust the inside of the pans with flour to coat. Shake off excess flour. Set aside.
  • Preheat oven to 325°F/170°C.
  • Weigh out all the ingredients and keep them close at hand. Sift the flour and set aside in a bowl.
  • Optional step – if you’re using granulated cane sugar, place the sugar in a food processor and pulse a few times to get a finer sugar texture.
  • Remove the mixing bowl from the weighing scale and place it in your stand mixer with the beater attachment attached.
  • Place the softened butter and salt in the bowl and cream the butter until light, creamy and fluffy (between 3 – 7 minutes), at medium speed (speed 4 – 5 on a kitchen aid mixer). Scrape the sides and bottom of the bowl to make sure you collect all of the butter.
  • Add the sugar in a thin, steady stream WHILE the butter is being mixed (you can also add the sugar tablespoon at a time as well). It should take approximately 1 min to incorporate the sugar into the butter. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed.
  • Cream the butter and sugar for a further 2 – 3 minutes.
  • Break an egg into a small bowl, and make sure there are no egg shells. Break the egg yolk, and then pour the egg in a stream into the butter-sugar mix. Mix for about 20 – 30 seconds until the egg has incorporated into the batter, and there are no traces of egg yolk. Repeat with another egg. After 2 eggs have been mixed into the batter, stop the mixer and scrape the sides and the bottom of the bowl.
  • Repeat with the rest of the eggs, making sure to scrape the sides and bottom as you go (I do this after every 2 eggs that I add).
  • When all the eggs have been added, add the vanilla and mix for a further 30 sec – 1 minute.

Mixing in the flour by hand – You will need a long-handled baking spatula to fold the flour into the batter

  • Stop the mixer and remove the mixing bowl from the stand mixer. Sift about ¼ of the flour over the batter. Fold the flour into the batter, while rotating the bowl after each fold, until the flour is just incorporated. Repeat 3 more times with the remaining flour, so that you carefully incorporate all of the flour while folding it into the batter (rather than vigorous mixing). This will give you a smooth cake batter.
  • Make sure there are no dry bits of flour in your batter.

Mixing in the flour with a stand mixer

  • Reduce the speed of the stand mixer to the lowest setting (stir speed in a kitchen aid mixer).
  • Add ¼ of the sifted flour into the batter, and mix for a few seconds until just incorporated. Repeat with 3 more additions. After the final addition, only mix the batter until you have a smooth batter. Stop immediately.

Baking the pound cakes

  • Add an equal amount of the batter to the bottom of each loaf pan. Using an offset spatula, spread the batter evenly to the corners of the pan. Add the rest of the batter (equally divided between the two loaf pans) to the two loaf pans. Evenly spread on top to have an even surface. Gently shake the pans (just a little) to make sure the batter is evenly spread (don’t knock the cake pans on the counter!).
  • Transfer the loaf pans into the oven (ideally in the lower third of the oven, and right in the center of the oven rack). Set the timer for 40 minutes. After 40 minutes, rotate the cake pans, and bake for a further 20 minutes.
  • Check the cake after a total of 60 minutes of bake time to test the done-ness of the cake with a clean toothpick or a cake tester. Insert the cake tester into the cake, and if it comes out clean, then the cake is done. In my oven, these cakes take about 67 – 70 minutes to bake.
  • Remove the cakes from the oven, and allow them to cool down for about 10 – 15 minutes. Carefully turn thee cakes out onto a cooling wire rack to cool down completely.
  • Eat warm, or at room temperature.

How to store Pound Cake

  • When the cake is at room temperature, it can be wrapped well with plastic wrap, and stored in an airtight container, and be consumed within a week. If the cake isn’t wrapped properly, it can become stale, BUT stale pound cake will taste even better when toasted or grilled.
  • OR you can wrap the cake in plastic wrap, and foil, and then stored in the freezer for up to 3 months.

Tips & Tricks

OPTIONAL STEPS TO ENSURE THAT YOU DIVIDE THE BATTER EVENLY BETWEEN TWO PANS
  • Right at the start, BEFORE adding butter into the mixing bowl – place the empty mixing bowl on a weighing scale and note the weight of the bowl (this is optional, but helps to evenly distribute the cake batter between the pans later).
  • When the cake batter is made, scrape any batter off of the spatula and remove the spatula from the bowl. Then measure the weight of the bowl + batter, and subtract the weight of the bowl from the value. This is the weight of the batter. Divide this value by two, and this will be how much you should add to each loaf pan (this further helps get PERFECT, evenly baked pound cakes).
Using different sized pans
  • If you’re using two 9.5 inch x 5.5 inch pans, check on the cakes after 45 – 50 minutes. This is because this cake can cook much faster in these bigger pans.
  • Bundt cake pan – this recipe is enough for 1 large bundt cake. Keep an eye on the cake after 50 minutes of baking time.
CHEAT NOTE – Instead of two of the eggs in the recipe, add four egg yolks to get a more moist and richer tasting pound cake.
CHEAT NOTE – I would add 1 tsp of baking powder IF I substituted 2 eggs with FOUR EGG YOLKS.
CHEAT NOTE –  CAKE FLOUR can be substituted for AP flour because it’ll give a lighter texture to your pound cake. But this will make your cake rise more in the oven too.
CHEAT NOTE –  If you’re worried that your cake wasn’t beaten enough, you CAN add just the smallest amount of baking powder to make sure your pound cake rises properly. I ONLY do this if I use a hand mixer to mix my pound cake batter, because I know then there’s a chance that I may not have incorporated enough air.

Nutrition Information:

Calories: 300kcal (15%)Carbohydrates: 34g (11%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 103mg (34%)Sodium: 78mg (3%)Potassium: 46mg (1%)Sugar: 20g (22%)Vitamin A: 600IU (12%)Calcium: 17mg (2%)Iron: 1.1mg (6%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Cakes, Dessert
Cuisine:American, European
Keyword:Classic Pound Cake, Troubleshooting guide, Vanilla cake
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  1. flubna says

    November 15, 2020 at 00:13

    Wow! Looks so good. Want to ask something, i’m using a small oven with only 3 rack level, lower, middle and top. Should i bake it at the lower level or middle? Hoping for you to answer. Can’t wait to bake!!!

    Reply
    • Dini says

      November 15, 2020 at 10:30

      Hi Flubna
      I have a conventional oven and I bake the cake in the middle rack because it’s the spot where the cake will bake the most evenly.
      For most ovens, the middle rack is sufficient. But if your oven is hotter from the bottom or top, you may need to adjust it.
      I hope that helps!

      Reply
  2. Jolene Ton says

    October 28, 2020 at 22:19

    Wow, I loved this post, full of info to help me get this cake right, thank you!!

    Reply
  3. Maj says

    October 27, 2020 at 14:16

    I filled the recipe. The cake was heavy and oily. So disappointing and waste of ingredients.
    There was oil bubbling at the top of the loaf after baking

    Reply
    • Dini says

      October 27, 2020 at 15:29

      Hi Maj
      I’m sorry to hear it didn’t work for you! It sounds like either the flour was not measured correctly (too little flour), or the batter wasn’t emulsified properly, causing the butter to break and separate while baking. This cake is meant to be dense because it’s a pound cake after all (as described in the post).
      I’ve made this recipe 100s of times since I was 8 years old, so it’s a very well tested recipe, and I’ve never had this happen to me. So I’d love to help you figure out what went wrong!

      Reply
  4. MELODY ANTONIO says

    October 5, 2020 at 16:40

    5 stars
    What a wonderful post!

    The instructions and troubleshooting hints are so through!

    I usually have to read several posts to get this much information!

    Your post teaches not only the beginner, but even an advanced baker can benefit from it.

    Thank you so much!

    Reply
  5. A D Johnson says

    August 24, 2020 at 13:45

    You are the diamond in the crown of the princess baking crown you should be wearing! I tried this but I added heavy whipping cream and used egg yolks and one egg they were farm fresh…and your notes saved me so much time. I also used baby cake loaf pans. They taste delicious. Thank you!

    Reply
  6. Dana says

    June 27, 2020 at 03:55

    Hi there, can this be turned into a marble pound cake so with the chocolate and vanilla. I love this pound cake so much so wondering how the cocoa powder can be incorporated to create a dense marble pound cake

    Reply
  7. Brenda Lawrence says

    June 25, 2020 at 11:22

    Hi Dini:

    Thank you for the detailed explanation, however, my pound cake didn’t turn out, too much butter and I can see the oil bubbling in the oven and set off the smoke alarm. I followed each step and used the exact ingredients. Don’t know what happened here.

    Reply
    • Dini says

      July 2, 2020 at 18:45

      Hi Brenda
      It sounds like the batter didn’t emulsify properly and the butter separated from the batter.
      Did the batter look curdled when you divided it into the pans?

      Reply
  8. Melanie says

    June 5, 2020 at 10:12

    Hi Dini, I have been asked to make a birthday pound cake. I’m thinking to make a 3 layer cake. What pan size, and timing would you recommend?

    Also what frosting or glaze would go well with this? I am hoping for something not too overpowering so that the flavour of the cake can be the star of the show, but still look pretty enough as a bday cake. Thanks!

    Reply
    • Dini says

      June 5, 2020 at 11:16

      Hi Melanie
      That’s a tricky question…
      A traditional pound cake (like this recipe), is a pretty dense cake. So if you bake it in a larger cake pan, you run the risk of having very dry edges, or an under-cooked center. Which is why most traditional pound cake recipes are made either in the shape shown in this post, or in bundt cake pans that allow for even heat distribution in the center of the cake. You could maybe bake cake layers in a 6 inch round cake pan because it’s smaller in size (and you could possibly bake about 4 layers with this recipe – baked at the same temperature, but only baked long enough that a toothpick comes out clean).

      The round pound cake recipes that I’ve found online aren’t true pound cake recipes either, because they don’t have the classic pound cake ratios of ingredients. This is because you need a lighter cake batter that will bake more evenly in a cake pan. They are simply variations of a vanilla cake.

      If you do decide to try to bake a layered pound cake, you could use this classic American vanilla buttercream that is not overwhelmingly sweet and will be sturdy enough to be a filling between two layers of pound cake. You could also go with swiss meringue buttercream. If you wanted to, whipped cream would be perfect for the outside of this cake, but I’m afraid it won’t be sturdy enough to use as a filling between cake layers.

      I hope that helps!

      Reply
      • Melanie says

        June 6, 2020 at 07:27

        Hi Dini, thanks for your advice, they are really helpful. I have decided to do this in a bundt pan. Just ordered one, and can’t wait to make it!

        Reply
        • Subhashini Sekar says

          September 3, 2020 at 01:52

          5 stars
          My cake is perfectly baked except that the sides, top and bottom doesn’t not have a brown crust!! Its all pale off-white!!! What could have gone wrong?? This happens especially for pound cakes.. any remedies???

          Reply
          • Dini says

            September 3, 2020 at 07:54

            Hi Subhashini
            The cake browning can change depending on the oven you use, or the baking pan you use and the recipe you use.
            Pound cake has less sugar than other cakes. This can lead to the cake not readily browning as other high ratio (high sugar) cakes. Coupled with the oven you have can lead to a pound cake not browning properly. What kind of oven do you use? Using a glass baking pan can also prevent a crust from forming.
            I hope that helps

            Reply
  9. Gina says

    May 21, 2020 at 13:54

    Hi! I made a pound cake that used sour cream and butter milk in a fluted bundt pan. My cake was done, very moist, melt in your mouth moist but did not form a crust or truly brown. I was afraid of overcooking so I took it out. Do you know what I possibly did wrong as to why it didn’t brown or form a crust? I did alternated wet and dry mixtures but finished with wet.

    Reply
    • Dini says

      May 21, 2020 at 18:48

      Hi Gina
      I can’t really give you a proper answer as I don’t know the recipe that you used. However in my experience a cake doesn’t brown if it wasn’t baked long enough, or in an oven that’s not hot enough (or the lower filament in the oven isn’t working properly). It can also happen if the cake was baked in a glass or ceramic baking dish too.
      I hope that helps

      Reply
  10. Carol williams says

    April 27, 2020 at 10:08

    I made this but added 1 1/2c mini choc chips and put in 9* &5 bread stoneware pan. Middle was not done for longer than stated but now it seems very dry. Still delicious but I expected more moist cake. 350 but over 60 min to have clean toothpick!

    Reply
    • Dini says

      April 27, 2020 at 19:12

      Hi Carol
      I avoid baking cake in stoneware pans because I find that it doesn’t bake the cake they way I want it to. The way it heats up and distributes/retains heat can have an impact on the cake. With glass/stoneware pans I do prefer to reduce the heat of the oven and it will take a longer time to bake because it is slower to heat up. It ends up cooking the outside of the cake too fast, and reaches the center too slow. As a result you will end up with a cake that is drier.
      You can read this article for more information if you like.

      Reply
  11. Nina says

    April 24, 2020 at 15:37

    5 stars
    I love the detailed description for the recipe. I used another’s pound cake recipe lets just say it was a brick. What can I do if I want to half this recipe to make one pan instead of two?

    Reply
    • Dini says

      April 25, 2020 at 15:32

      Hi Nina!
      Absolutely!! Just make sure that you cream the butter properly. The reason why I make two cakes at a time is because my stand mixer does a better job of creaming butter than my hand held mixer. If I use my hand held mixer to make the batter, then I also add baking powder to make sure my cake isn’t too dense.

      Reply
  12. Emma Fair says

    April 17, 2020 at 13:38

    5 stars
    I love baking cakes, this information helped a lot.

    Reply
  13. Morgan says

    April 12, 2020 at 01:31

    Hi Dini! I tried this recipe a few weeks ago and the cake was absolutely divine! I’m making the cake again, but want to add buttermilk or sour cream to the mixture. Should I add the buttermilk or sour cream before or after incorporating the flour?

    Reply
    • Dini says

      April 14, 2020 at 20:54

      Hi Morgan!
      Any liquids must be added before adding the flour. You can alternate adding the liquid and flour, as long as you finish with the flour addition. Depending how much you add, liquids will change the texture of the cake as well and you may need to adjust other ingredients to maintain the same dense pound cake like texture. It will also be important to add the baking powder to the flour mixture as well. The excess moisture may collapse the cake or not rise at all.
      I hope that helps

      Reply
  14. Sue Smith says

    April 10, 2020 at 11:02

    Looks wonderful.
    Can you halve the recipe, only want one cake.

    Reply
    • Dini says

      April 14, 2020 at 20:55

      Hi Sue!
      Yes you can 🙂

      Reply
  15. Brittany says

    March 13, 2020 at 01:39

    5 stars
    Excellent recipe! I did a riff on this, since I’m in Australia and we don’t measure things in pounds (so technically it’s a half-kilo cake :P), and I did 500 grams each of salted butter, caster sugar, eggs and plain flour, and added in 1 tsp baking powder and 2 tsp vanilla essence.

    I also folded in 1.2 kilos of stewed spiced apple puree at the very end and put it into my largest pyrex dish to bake at 170C for 80 minutes. It came out so beautifully; light and fluffy, with the spiced apple marbled through it, and a lovely golden-brown top.

    Very grateful for the tips and explanations about pound cake, it was very useful!

    Reply
  16. Elsa Collins says

    March 7, 2020 at 08:45

    I read the recipe an I am excited to try it.I see all the mistakes I have been making. Thank you for your research.

    Reply
  17. T. Gayle says

    March 4, 2020 at 11:54

    Please help!!! When I take my cake out of the oven, the top crack really bad. When I take the cake out of the pan, the crust crack, causing some of the outside of the cake to come off.

    Reply
    • Dini says

      March 5, 2020 at 08:48

      Hi T.Gayle
      Would you be able to send me some pictures to theflavorbender (at) gmail (dot) com? It’s hard for me to visualize what you are describing. If I have more details or a picture I might be able to help more!

      Reply
  18. Morgan says

    February 17, 2020 at 06:07

    Can I bake this in a pan as a slice at about 1 inch thick or would it be to dry as it is a lot thinner? I would like to try and use it for a petit four recipe. Also what amount of time and temperature would you recommend?

    Reply
    • Dini says

      February 17, 2020 at 13:37

      Hi Morgan
      You can, but I haven’t done it myself to know which pan you should use.
      I recommend starting with maybe a 8 x 8 inch pan and pouring cake batter about 3/4 – 1 inch high inside the cake pan and bake until done (you can always trim off the excess). The cake is done when a toothpick comes out clean. The time will be greatly reduced because the cake is much thinner. It can also vary depending on the thickness, and the size of the pan you use, so it can take anywhere between 15 – 40 minutes at 350°F.
      Hope that helps!

      Reply
      • Morgan says

        February 17, 2020 at 19:07

        Thank you! I have the perfect pan, I can’t wait to try it!

        Reply
  19. Cass says

    February 7, 2020 at 13:34

    5 stars
    Very useful, what if you use cream cheese, beat first or with butter

    Reply
    • Dini says

      February 7, 2020 at 14:29

      Hi Cass
      You could sub some of the butter with cream cheese, but it will make the cake more dense because of the cream cheese. I recommend adding baking powder to make it lighter. I would beat the cream cheese lightly first, so that it will blend more smoothly and cream better with the butter.
      Hope that helps!

      Reply
  20. Debbie says

    January 2, 2020 at 09:07

    Thank you so much for your detailed commentary. Now I know why my pound cake collapses in top. I am ready to try again and not over beat my eggs!

    Reply
  21. Mary Lou Gross says

    January 1, 2020 at 15:34

    5 stars
    I loved this cake but had baking probems- I used a rectangular pan, shiny silver on the outside and dark non-stick surface on the inside. I baked the cake st 325* for 1 hr 15 minutes. It was crispy on the edges and raw in the middle. Oven thermometer seems to be working fine. So…do I consider this a dark pan or a light colored pan? Could this be the problem??? Help!!!

    Reply
    • Dini says

      January 1, 2020 at 16:28

      Hi Mary!
      I’m sorry you had baking problems. Darker pans do get hot faster, and retain heat longer. For that reason they can create a caramelized edge before the heat reaches the middle of the pan.
      Since pound cake is a really thick and tall cake (compared to a layer cake), it does need to bake evenly and slowly. I would recommend using a light colored pan next time, so that the cake can bake more evenly. I use an Aluminized Steel Loaf Pan. OR you can use the same pan, but you will need to reduce the baking temperature by about 25 degrees at least. I hope that helps and you can get a more perfect cake next time 🙂

      Reply
  22. Dora Moses says

    December 16, 2019 at 10:53

    5 stars
    I love it, very moist and light pound cake. Can I use and 10 inchpound cake pan

    Reply
  23. Dora Moses says

    December 16, 2019 at 10:41

    One of the best homemade pound cake i made,question.is it better to weigh your ingredients than to measures bc I never weighed my ingredients. But, i did in this recipe

    Reply
  24. Cecilia Y-Kosol says

    December 15, 2019 at 23:52

    I’m so glad I happened to find your recipe and tips. That means there is hope I’ll be making baking a moist and tasty pound cake for the first time. I’ll go back and read again to make sure I thoroughly follow every single detail of cake preparation, will let you know how it turns out.
    Cecilia

    Reply
  25. Krista Aldridge says

    December 14, 2019 at 13:47

    This recipe calls for 14 oz of flour which you state is roughly 3 and 1/2 cups but to my understanding it’s about 2 and 3/4 cups

    Reply
    • Dini says

      December 14, 2019 at 15:00

      Hi Krista
      The recipe states 3 1/4 cups for 14 oz. The reason is because I use a spoon and level method, where 1 cup of flour is between 4.2 – 4.4 oz. If you use the scoop and level method then the flour will weigh more per each cup. I find that weighing the ingredients will be the most accurate way of measuring ingredients so that there is minimal variation. You can read more here. I hope that helps!

      Reply
  26. Zaria says

    November 27, 2019 at 21:38

    Hello! I’m really interested in trying out your recipe and it looks delicious but I would like to add blueberries. Do I have to make any altercations to the recipe listed above?

    Reply
  27. Taylor's Mom says

    November 19, 2019 at 08:21

    5 stars
    My cakes were wonderful! I can’t believe how light and airy the cakes were. My loaf pans are a bit darker than my other cake pans so I reduced the temperature to 300 degrees. My only error was leaving them in the pan too long. They shrank quite a bit. I’m thinking that with the dark pans the carryover cooking was too much. I won’t make that mistake again. I froze the second cake but it’s already out thawing. We made strawberry shortcake and it was the best I ever tasted. This recipe is definitely a keeper! Thanks again for sharing!

    Reply
  28. Taylor's Mom says

    November 17, 2019 at 11:41

    I can’t wait to try this recipe. I’m waiting patiently for my ingredients to come yo room temperature. Your comparisons are amazing and very helpful! I’m going to try it with APbflour then cake flour jext. I can’t wait to report back on my results! Thanks so much for sharing! It’s clear that you put a lot of work into perfecting your recipe.

    Reply
  29. Jackie says

    November 5, 2019 at 13:53

    Hi! Can this recipe be turned into lemon pound cake?

    Reply
    • Dini says

      November 5, 2019 at 15:36

      Hi Jackie!
      I do like to add lots of lemon zest to my pound cakes which give it a lovely lemony flavor! I add about 1 tbsp of zested lemon per cake (so 2 tbsps for this recipe). You can drizzle some lemon syrup or lemon icing on top as well.
      If you want to add lemon juice, you can add about 1/4 cup of strained lemon juice. You will have to add the 1 tsp baking powder to the recipe so that the cake won’t be too dense. I personally prefer just to add the lemon zest and not the juice.
      Hope that helps!

      Reply
      • Jackie says

        November 6, 2019 at 19:39

        Thank you! It turned out so light and tasty I only added the lemon zest and drenched it with sugar syrup and a lemon glaze! Your instructions are so clear it was foolproof! Thanks again!!!

        Reply
        • Dini says

          November 6, 2019 at 19:43

          Hi Jackie!
          You’re very welcome! I’m so glad it came out well!
          Now my husband and I are craving some lemon pound cake too 😀 Might have to make some soon!

          Reply
  30. Amber Lowe says

    October 29, 2019 at 11:31

    5 stars
    Great advice – and excellent level of detail. Thank you

    Reply
  31. Dwight Lee says

    October 16, 2019 at 13:26

    5 stars
    I wondered how to remove the egg-like-smell whenever I made a kind of bread with eggs.

    Following this way, I succeeded to eliminate the smell i don’t want to taste.

    I am not sure it was because of the order of pouring the ingredients or dissolving eggs completely .. but.. I did ..Thanks so much for your recipe.

    It was so hard to follow since you have too much things to be careful. but it worked..

    Doing with so much care is the most needed one to make.

    Great job!!!

    Reply
  32. Julio Roque Carreira says

    September 30, 2019 at 05:09

    Are you using 1000 gr of butter? Double the weight of eggs?
    Thanks
    Julio Carreira

    Reply
    • Dini says

      September 30, 2019 at 10:00

      Hi Julio
      I am using 450 grams of butter. You can find the metric weights of the ingredients by cliciking on the metric / US customary toggle buttons at the bottom of the ingredient list. The 8 large eggs will weight about 450 grams as well (with the shell).
      Hope that makes sense!
      Cheers,
      Dini

      Reply
  33. Teresa Rowan says

    September 5, 2019 at 13:41

    Hi Dini , I would really like to make this recipe in 5.5″ x 3″ mini loaf pans and I am wondering about how much to reduce the time in the oven . I was thinking maybe 45 minutes @ 325 . Your tips are wonderful .

    Reply
  34. Kat says

    July 19, 2019 at 18:40

    What if I want to add cream cheese? When do I add the cream cheese to the recipe?

    Reply
  35. Nicole says

    July 5, 2019 at 07:42

    Hi Dini, thank you so much for this informative post! I’m a little confused, do we add the sugar while creaming the butter for 3-7 minutes or after this process?

    Reply
    • Dini says

      July 7, 2019 at 19:38

      Hi Nicole
      You have to cream the butter first, and then add the sugar in a thin stream after the initial 3 – 7 minutes. Please let me know if you have any other questions!

      Reply
  36. Sharon says

    June 21, 2019 at 11:07

    Love the cake making tips!

    Reply
  37. V says

    June 16, 2019 at 12:37

    Hello. Do I need to add baking powder to the recipe as given above?

    Reply
    • Dini says

      June 17, 2019 at 07:03

      Hi V
      I don’t add baking powder to the pound cake unless I feel that I wasn’t able to incorporate enough air into the cake batter. If I feel like I need to add it, then I would only add 1/2 tsp of baking powder.

      Reply
  38. Liz says

    April 20, 2019 at 14:02

    I’ve been making my grandmother’s pound cake recipe for years, and it’s always dense and heavy. Your recipe helped me to make, hands down, the BEST pound cake I’ve ever made! It’s airy, full of flavor, and delicious! Thank you!!!!!

    Reply
    • Dini says

      April 20, 2019 at 14:42

      Yaay, so glad you liked the recipe Liz 🙂 Thank you so much for letting me know!

      Reply
  39. Erna says

    October 13, 2018 at 20:31

    Thankyou for the tips.! Love your way of teaching..

    Reply
    • Dini says

      October 13, 2018 at 22:40

      Thank you Erna. 🙂 I hope the tips prove helpful to you!

      Reply
  40. Marjory says

    August 4, 2018 at 09:07

    5 stars
    Bookmark this one! It’s so nice to have everything you need in one place. Measure the ingredients by weight! So helpful!

    Reply
  41. Wilhelmina Wessel says

    August 3, 2018 at 13:39

    5 stars
    This is a great informative post!

    Reply

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