Pound cake is the epitome of classic comfort baking. With its buttery richness, moist crumb, and delicate flavour, it has been a cherished dessert for generations. Perfect on its own or dressed up with toppings like fresh berries and whipped cream, this versatile cake is a delightful addition to any occasion—be it a simple coffee break or a festive celebration.
This recipe brings out the best in traditional pound cake while staying true to its roots. It uses simple pantry staples—flour, butter, sugar, and eggs—transformed into a golden masterpiece through time-honoured techniques. Before diving in, gather all your ingredients and tools.
A hand mixer or stand mixer, a large mixing bowl, a 9×5-inch loaf pan, or a bundt pan and a wire rack are essential. Grease the pan with butter and dust with flour, or line it with parchment paper for easy release. Set your oven to 325°F (160°C). A lower baking temperature is ideal for pound cake, allowing it to cook evenly without browning too quickly.
Cut 230g (1 cup) of unsalted butter into cubes and let it soften at room temperature. In a large mixing bowl, beat the butter on medium speed for 2-3 minutes until it’s smooth and creamy. Gradually add 400g (2 cups) of granulated sugar, about ¼ cup at a time, continuing to beat.
The mixture should become pale and fluffy after about 5 minutes. This creaming process incorporates air, a crucial step for a tender cake. Crack 5 large eggs into a separate bowl to ensure no shells slip in. Add the eggs to the creamed mixture one at a time, beating well after each addition.
This gradual mixing prevents curdling and ensures a smooth batter. Add 2 teaspoons of pure vanilla extract to the batter. For a twist, you can include 1 teaspoon of almond extract or the zest of a lemon or orange. In a separate bowl, sift together 240g (2 cups) of all-purpose flour and a pinch of salt.
Sifting helps to aerate the flour, ensuring a lighter cake. Gradually add the dry ingredients to the wet mixture in three batches. Use a low mixer speed or fold the flour in gently with a spatula. Mix just until combined; overmixing can result in a dense cake.
Scrape the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to eliminate air bubbles. Place the pan on the middle rack of your preheated oven. Bake for 70-80 minutes. After about 45 minutes, check the cake. If the top is browning too quickly, tent it loosely with aluminium foil.
The cake is done when a toothpick inserted in the centre comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10-15 minutes to set its structure. Carefully transfer it to a wire rack to cool completely before slicing. This ensures clean, even slices and helps the flavours meld.
Expert Tips for Success;
Room Temperature Ingredients: Always use room-temperature butter and eggs for a smooth batter. Cold ingredients don’t mix well and can affect the texture.
Don’t Rush the Creaming Step: Spend enough time creaming the butter and sugar. This step is critical for creating a soft, airy cake.
Weigh Ingredients for Accuracy: If possible, weigh your ingredients for the best results. Too much flour can make the cake dry.
Test for Doneness Early: Start checking the cake at the 70-minute mark to avoid overbaking.
Customization Ideas and Variations;
Lemon Pound Cake: Add the zest of two lemons and a tablespoon of lemon juice for a bright, citrusy flavour. Top with a lemon glaze for extra zing.
Marble Pound Cake: Remove a cup of batter and mix in 2 tablespoons of cocoa powder. Swirl it back into the pan for a beautiful marbled effect.
Dairy-Free Pound Cake: Use plant-based butter and a non-dairy milk substitute to make this recipe dairy-free.
Nutty Delight: Fold in ½ cup of chopped pecans or almonds for added crunch and a nutty aroma.
Serving Suggestions;
With Toppings: Pair slices with fresh strawberries, blueberries, or raspberries, and a dollop of whipped cream.
As Dessert: Toast slices lightly and serve with a scoop of vanilla or chocolate ice cream.
For Breakfast: Enjoy plain or spread with a bit of butter or jam alongside your morning coffee or tea.
Elegant Presentation: Dust the top with powdered sugar for a simple, elegant touch.
Storage, Reheating, and Make-Ahead Tips;
Storage: Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. Refrigerate for longer shelf life.
Freezing: Slice the cake and wrap each slice individually in plastic wrap. Place them in a freezer-safe bag, and freeze them for up to 3 months.
Reheating: To reheat, thaw slices at room temperature and warm in the oven at 300°F (150°C) for 5-10 minutes.
Make-Ahead: Bake the cake a day or two in advance. The flavours improve as the cake rests, making it even more delicious.
Pound cake is a celebration of simplicity, offering buttery richness and a tender crumb that never fails to delight. Whether you’re baking for a special event or just treating yourself, this recipe is a guaranteed winner.
Its versatility allows you to customize and elevate it with various toppings, making it a favourite for any occasion. Take the time to bake this classic, and savour the joy it brings to your kitchen and table. Happy baking.
Ingredients;
- Unsalted butter: 230g (1 cup)
- Granulated sugar: 400g (2 cups)
- Large eggs: 5
- Pure vanilla extract: 2 tsp
- All-purpose flour: 240g (2 cups)
- Salt: A pinch
