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.
4.98 from 36 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    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

View all comments