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 94 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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Comments

  1. Third time making this recipe, and at this point I double it and freeze one and it’s still delish.
    I’ve added lemon juice and it’s the best and this time I tried with rum flavoring, I think it will be great.
    Highly recommend this recipe!

  2. Great recipe, very easy to prep and delicious results. I never bake because I’m terrible for it, first time I manage to make a great cake without dramas. Saving this recipe for my family’s future birthdays and celebrations.5 stars

    1. Hi Lynn, I haven’t tested this myself but one reader cut the recipe in half and baked it in 2 mini loaf pans for 35 minutes and they said it turned out great! Hope this helps. – Meggan

  3. I am 11 years old and I made this myself. I really enjoyed the taste and texture of the pound cake. Delicious. :)5 stars

  4. Hello i just love your recipe but i wanted to ask one thing i am a little confused that when we preheat the oven and when we are about to bake a cakes which option to click on the oven setting like for e.g convention setting, convention with fan on etc…….

    1. Hi Mashaal, conventional is better for baking than convection because the even heat of a convection oven may cause baked goods to rise and cook too quickly.I hope this helps! – Meggan

  5. 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

  6. 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

  7. 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

  8. 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

  9. This recipe is now my “go to” easy cake! I add chopped candied ginger, use 1/2 cup almond flour and 1 cup regular flour. I sub almond extract for one of the teaspoons of vanilla. My husband asks for this cake once a week! A real keeper!5 stars

  10. Very easy and delicious!!! I made the lemon version, and I cut the recipe in half. I baked it in 2 mini loaf pans and cooked it for 35 minutes. Used it in strawberry short cake much better than anything I could have bought.5 stars

    1. Hi Leila, I don’t see why not! I have used this substitution in other cakes, I haven’t tested it in this one specifically, so I hope it works and your cake isn’t ruined.
      Take 1 1/2 cup all-purpose flour, 3 tablespoons cornstarch or arrowroot powder. Begin with 1 1/2 level cups of all-purpose flour. Then remove 3 tablespoons of all-purpose flour, and add the 3 tablespoons of either cornstarch or arrowroot powder to the flour. Sift together until well blended. (Note: using arrowroot powder may make the cake bake quicker, so keep an eye on the oven.) – Meggan

    1. Hi Maliga, there is something called a “flax egg” which I have never baked with, but here’s what I found: “To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.” This has NOT been tested with our recipe so I don’t know if it will work. It depends on how adventurous you feel and how upset you get when recipes fail. 🥴 I 100% don’t want to ruin your day. I do have a really great Lemon Olive Oil Cake which is vegan and I know it’s good, I love it! Here it is, if you want to try that. https://www.culinaryhill.com/lemon-olive-oil-cake/

      Thanks! -Meggan

  11. Can this be made in a square / round cake tin? If yes, what size?
    Love love love your recipe by the way. I’ve made it a couple of times and it turns out perfect every time.5 stars

  12. Hello from Australia.
    This is a fabulously easy and fail safe recipe. I’m a mature mum who’s been cooking and baking for decades. I instinctively knew this was going to be great when I first found your recipe browsing online. I was raised on a Greek island before my family migrated to Oz, and I remember my beloved Grandma making a very similar no nonsense recipe on festive occassions. Fascinating how different cultures and times go for the simple way. This is a classic, all I do is to dust with icing sugar when cooled, and I’m back in my Grandma’s kitchen.
    Your other recipes are fabulous too. I love that you keep things simple and authentic and not tricked up. Best wishes, Mary Vasilakakos5 stars

  13. I have made this pound cake over and over again. I have tried the lemon and the orange also. We love the plain. this is an excellent recipe as it makes a wonderful gluten free pound cake. Good Job!5 stars