If you’re looking for a simple dessert that doesn’t require a lot of fussy ingredients but tastes like a million dollars, Easy Pound Cake is exactly what to make. Enjoy it plain, with a drizzle of chocolate sauce, or stacked with berries and whipped cream to make shortcake.

An angled shot of easy pound cake slices on a cooking rack.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Easy Pound Cake Recipe

Recipe ingredients

Labeled easy pound cake ingredients in various bowls.

Ingredient notes

  • Cake flour: This finely milled, bleached flour has a lower protein content (about 8%) than all-purpose flour. Making cakes with cake flour gives your desserts a soft, tender texture and an excellent crumb.

Step-by-step instructions

  1. Preheat oven to 350 degrees. Coat a 9-inch by 5-inch loaf pan with nonstick cooking spray, then line the bottom of the pan with parchment paper. In a large bowl, whisk together the cake flour, baking powder, and salt. In a second bowl or a large measuring cup, whisk together the sugar, melted butter, eggs, and vanilla..
An overhead shot of egg mixture being poured onto dry ingredients in a clear bowl.
  1. Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 55 to 60 minutes. Rotate the pan halfway through baking. Cool the cake in the pan for 10 minutes. Remove from pan and peel the parchment from the bottom of the cake. Cool completely before slicing.
An overhead shot of easy pound cake slices on a cooling rack and a blue plate.

Recipe tips and variations

  • Mini pound cakes: This recipe will also make 4 miniature pound cakes. Use four 2-cup mini loaf pans and reduce the baking time to 40 minutes.
  • Lemon pound cake: Add 2 tablespoons grated lemon zest and 2 teaspoons fresh lemon juice to the sugar before processing in Step 2.
  • Orange pound cake: A 1 tablespoon grated orange zest and 1 tablespoon fresh orange juice to the sugar before processing in Step 2.
  • Ginger pound cake: Add 3 tablespoons minced crystallized ginger, 1 ½ teaspoons ground ginger, and ½ teaspoon mace to the sugar before processing in Step 2.

Serving suggestions for pound cake

An angled shot of easy pound cake slices on a cooking rack.

Easy Pound Cake

If you’re looking for a simple dessert that doesn’t require a lot of fussy ingredients but tastes like a million dollars, Easy Pound Cake is exactly what to make. Enjoy it plain, with a drizzle of chocolate sauce, or stacked with berries and whipped cream to make shortcake.
4.99 from 50 votes
Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 447

Ingredients 

  • 1 1/2 cups cake flour (see note 1)
  • 1 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1 1/4 cups granulated sugar
  • 1 cup butter melted (2 sticks)
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract

Instructions 

  • Preheat oven to 350 degrees. Coat a 9-inch by 5-inch loaf pan with nonstick cooking spray, then line the bottom of the pan with parchment paper.
  • In a large bowl, whisk together the cake flour, baking powder, and salt. In a second bowl or a large measuring cup, whisk together the sugar, melted butter, eggs, and vanilla.
  • Make a well in the dry ingredients and slowly pour in the wet ingredients, whisking constantly until most of the lumps are gone. Pour the batter into the prepared loaf pan.
  • Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50 to 60 minutes. Rotate the pan halfway through baking.
  • Cool the cake in the pan for 10 minutes. Remove from pan and peel the parchment from the bottom of the cake. Cool completely before slicing.

Recipe Video

Notes

  1. Cake flour: This finely milled, bleached flour has a lower protein content (about 8%) than all-purpose flour. Making cakes with cake flour gives your desserts a soft, tender texture and an excellent crumb.
  2. Mini pound cakes: This recipe will also make 4 miniature pound cakes. Use four 2-cup mini loaf pans and reduce the baking time to 40 minutes.
  3. Lemon pound cake: Add 2 tablespoons grated lemon zest and 2 teaspoons fresh lemon juice to the sugar before processing in Step 2.
  4. Orange pound cake: A 1 tablespoon grated orange zest and 1 tablespoon fresh orange juice to the sugar before processing in Step 2.
  5. Ginger pound cake: Add 3 tablespoons minced crystallized ginger, 1 ½ teaspoons ground ginger, and ½ teaspoon mace to the sugar before processing in Step 2.
  6. Serving suggestions: Serve with fresh berries and whipped cream, a drizzle of caramel sauce or chocolate sauce, or dipped in chocolate fondue.

Nutrition

Serving: 1sliceCalories: 447kcalCarbohydrates: 49gProtein: 6gFat: 26gSaturated Fat: 15gTrans Fat: 1gCholesterol: 154mgSodium: 238mgPotassium: 67mgFiber: 1gSugar: 31gVitamin A: 845IUCalcium: 54mgIron: 1mg
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Meggan Hill

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Comments

  1. Love this Recipe. Easy and Quick, very moist I double it and use Vanilla and lemon Extract. I also used my standard mixer. Turn out wonderful. Thanks for this delicious Recipe.5 stars

  2. Sooo perfect, Thank You. I haven’t made pound cake since, um, they did use a pound of this and that 😂
    I did not have cake flour so I looked up a substitute and found one by adjusting the flour and adding corn starch. IT WORKED! I divided it up into 5 mini pans and it cam out great. I tried three lining with the parchment paper and two only greasing and flouring. All came out well. Thank You for a wonderful recipe.5 stars

  3. Good morning I love new recipe s . I going to try this recipe for my grandkids. Oh I just have salt butter. So with that being said. Thanks

  4. I’ve made this recipe so many times…I’ve lost count. It’s soooooo good. The first time I made it, my sister and I had trouble getting it out of the pan, and it all fell apart (I mean completely, it was just a plate full of crumbs). We ate it with a spoon and it was gone by the end of the day. Made it again the next day and remembered to spray the pan. I don’t remember how long ago that was, probably a couple of years ago by now. It’s a family favorite; we make it for every vacation (it travels well) or family event or just random days when we’re hungry. Thank you for making such a wonderful recipe!5 stars

    1. Hi Erin, thank you! I’m so glad you tried again after that first time, it’s one of my favorites too! – Meggan

    1. Hi Nelley, it is okay to use salted butter. I know the story around unsalted butter: “Every company uses a different amount of salt, and if you use unsalted butter, you can control the amount of salt in your recipe.” That is all technically true, but butter is a commodity and they are all pretty similar. I’ve never had a salted butter and said to myself WOW that’s really salty!!! It just doesn’t happen. So, personally I don’t worry about salted vs. unsalted unless there is some specific reason, and then we would call out unsalted butter. And we didn’t here because I don’t think it matters. That is just my personal, professional opinion.

      Side note, if I do buy unsalted butter, I run out of salted butter first and end up using unsalted on my toast which makes me so sad.

      I hope this helps! Thank you! -Meggan

    1. Hi Ilham, I’m so sorry but we have never tested this variation so I cannot say for sure if it would work. The butter plays a big role in the taste of the cake and I worry that if you substitute with oil it would change the flavor. Sorry about that! – Meggan

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