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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 fresh berries and whipped cream to make shortcake.
The best Pound Cake recipe has a buttery vanilla flavor and a soft but tight crumb. It is somehow sturdy and light at the same time, it’s absolutely delicious.
I love that this classic pound cake is made in one bowl with just 5 minutes of prep time. Then pour the batter into a loaf pan and bake – like magic!
Serve it with berries and whipped cream, chocolate sauce, or salted caramel… so many ways to enjoy this easy dessert recipe.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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.
- Vanilla: Or substitute almond extract. See Recipe Tips and Variations for other flavor combinations to try.
Step-by-step 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 (you can use unsalted butter if you prefer), eggs, and vanilla. Scrape down the sides of the bowl while mixing.
- Scrape 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 on a wire rack before slicing. Dust with powdered sugar if desired.
Recipe tips and variations
- Yield: This recipe makes 1 loaf of Easy Pound Cake, enough for 8 slices or so depending on how you cut them.
- Storage: Store wrapped at room temperature for up to 4 days.
- Freezer: Wrap in plastic wrap and transfer to a freezer bag. Label, date, and freeze for up to 3 months. Thaw at room temperature.
- Serving suggestion: Pound Cake is delicious plain, but it’s heavenly when served with a mound of whipped cream and a pile of fresh strawberries (the pound cake version of Strawberry Shortcake).
- Mixer: If you prefer to use a standing mixer, start with your dry ingredients in the bowl of a stand mixer. Whisk your wet ingredients together separately, then add to the dry and combine on medium speed.
- 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: Add 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.
- Bundt cake: For a similar cake made in a bundt pan, try my Hot Milk Cake. It also has a light yet tight crumb and a delicious vanilla flavor.
Frequently Asked Questions
The secret is the butter. While cakes don’t actually contain a full pound of butter anymore (they used to), they are still made a lot of it and it gives pound cakes their signature buttery taste.
To produce a properly risen pound cake that doesn’t fall, make sure your leavening agent is fresh, not expired. We use baking powder in this recipe, but the same would apply to baking soda. Do not over-mix the cake batter either. Over-mixing can incorporate too much air which gives an artificial lift to the batter while it’s baking but ultimately, it might fall. Last, be sure to keep the oven door closed until the baking time is up. No peaking!
This easy pound cake recipe is made in a standard loaf pan, approximately 8 ½ inches by 4 ½ inches by 2 ½ inches.
Serving suggestions for pound cake
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Easy Pound Cake
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 (see note 2)
- powdered sugar for dusting, optional
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. Dust with powdered sugar if desired.
Recipe Video
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.
- Vanilla: Or see Recipe Tips and Variations for other flavor combinations to try.
- Yield: This recipe makes 1 loaf of Easy Pound Cake, enough for 8 slices or so depending on how you cut them.
- Storage: Store wrapped at room temperature for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Easy peasy recipe!
That’s what we like, Sandra! – Meggan
Great recipe! I ran out of vanilla extract but I still wanted the vanilla flavour so I added 100g of vanilla yogurt and reduced the butter a little. Turned out to be a perfectly moist cake.
That’s good to know. Happy it turned out perfectly! – Meggan
One more question Megan.
Can I bake the pound cake in a convection oven?
And at what temp and time?
Hi Linda! I haven’t tested this particular recipe in a convection oven, but the general advice is to reduce the baking temperature by 25 degrees AND check the time 10 minutes earlier than what the recipe says. So for this recipe, you’d bake the cake at 325 degrees and start checking it for doneness after 40 minutes. Again, I haven’t tested this, but that’s the formula most people seem to suggest. Good luck! Thank you! -Meggan
Hi Meggan – I used Orange extract. Love the recipe but have a few questions:
1. Am I correct to assume you use a metal pan (rather than a glass pan)?
2. Salted or Unsalted butter?
3. If adding Craisins (coated with flour) do I need to make any adjustments to the ingredients?
Thank you.
Hi Linda! This recipe is SORELY lacking in process shots, you shouldn’t have to wonder what kind of pan I used. I’m so sorry about that. Yes, I always use a metal pan. I always use salted butter! I know that’s unconventional. People always talk about “controlling the salt in a recipe” and while that’s true, I will inevitably run out of salted butter while buttering toast. Then I sub in unsalted, and my day is ruined. I also don’t think salted butter is overly salty, one to the next. I just use salted in almost every recipe and I’ve never had a problem. Now – adding Craisins. I “think” that should be fine, but I haven’t tried it, so I’m hesitate to make promises. Gun-shy, we’ll say. I don’t want to lie to you. It’s “probably” fine, but without testing it I cannot say for sure. I have added Craisins to other quick breads like pumpkin bread, and it was always fine. You’ll have to test it at your own risk until I have a chance to find out for myself. Thanks for the questions, I hope it all works out for you. Take care Linda! -Meggan
Hi, I was wondering if I could substitute margarine for the butter. Would this work?
Hi Kate, I don’t see why not. The cake may be a little less tender and more dense, but should otherwise work. – Meggan
This pound cake was so delicious! I tasted a little bit, but I am saving the rest to make a trifle for dessert.
I’m so happy you love it, Kate! Sounds perfect for a trifle! – Meggan
Hi Meagan. Just wondering what size pan would you recommend for your cake if I wanted to make petite fours from it? Thank you
Hi Angelina, I love this! I would use a square 8″x 8″ or 9″ x 9″. Please write back and let me know how it turns out! – Meggan
I’m gonna try it soon. Gotta get the cake figured. But what difference does it make @ flour?
Hi Madonna, cake flour has a lower protein content (about 8%) than all-purpose flour which gives this cake a soft, tender texture, and an excellent crumb. You can make a substitute by taking 1 1/2 cups all-purpose flour, and 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.) Please write back and let me know how it turns out! – Meggan
Very good, this recipe made a perfect pound cake base for my italian cassatta cake recipe.
Thanks!
You’re so welcome, Joe! Take care! – Meggan
I can’t post anything until I learn how to make a pound cake
Hi Frankie, thanks for your comment! Please feel free to write if you have any questions! – Meggan
Do you think I can add some chocolate chips? Will I need to change the recipe if I do?
Hi Jeff, I haven’t tried it myself, but I don’t see why not. I would add around 1 cup, just so the load isn’t overloaded with chocolate chips. Please write back and let me know how it turns out! – Meggan
It was my first time making a pound cake and I wanted a recipe that didn’t require a mixer. This was very easy to make and it came out really good
I’m so glad you loved it, Jae! – Meggan
I tried to make it with a mixer because I had one lol I was worried I couldn’t get the butter and sugar fluffy. I can’t find the same recipe so I can’t remember if the flour goes in before or after the egg.
I am using this recipe for the 2nd time, I made only few adjustment to the quantity of eggs and added milk to mine. Overall, I think this is a great recipe. Thanks Megan!!
You’re welcome, Vickki! Thank you so much for your comment! – Meggan
Pound cake is one of my favorites! This truly is the easiest and most delicious pound cake recipe. I didn’t have cake flower but used AP Flour and replaced 3 TBSP of it with corn starch!
So glad you loved it, MM! Take care! – Meggan
I tried to watch the video to see the consistency of the batter (mine seemed like there wasn’t enough flour) but it cuts off while you are still mixing it and goes to commercial. When the commercial is over, you are making cinnamon rolls.
Hi Ann, thank you so much for your comment, I’m sorry the video is giving you trouble. There is a button that shows on the right side to either go to the next video or stay on the current. I also checked on mobile to make sure it wasn’t just on the browser. Here’s the link to the video on YouTube incase you would find it easier to watch it from there. Sorry again and I hope you love this pound cake! – Meggan
https://youtu.be/lcmq0NBqZ7I
I can’t wait to try this! I’ve been looking for a great pound cake recipe for a very long time and from reading all the comments this looks like the one! One question though, from the video I saw you used a light colored loaf pan. I only have a dark colored one. Would the baking time and temp change? I ask because I’ve had problems in the past with baking banana bread using a recipe where the baker also used a light colored pan. Any suggestions would be greatly appreciated! Thanks!
Hi Dalia, thank you for your comment! I hope you love this pound cake! Since you’ve had trouble with baking in a dark loaf pan before, I would try decreasing the baking temperature by 25 degrees and checking it about 10 to 15 minutes early, so about 35 – 40 minutes into baking. Hope this helps! Please let me know how it turns out! – Meggan
Came you use. Al purpose. Flour.
Hi Shirley, I don’t see why not! I have used this substitution in other cakes, but I haven’t tested it in this one specifically, so I hope it works and your cake isn’t ruined.
Take 1 1/2 cups all-purpose flour, and 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
Simple and easy cake recipe. My 10 year old daughter baked 2 times and it results are amazing. The end product is buttery, spongy and delicious.
Prep time is less than 15 mins. What I liked it no use of mixer and not lot of ingredients.
Hi Vaish, thank you so much for your comment. I love that your daughter baked it! – Meggan
It tasted just like my mother’s pound cake – brought back good memories of a lovely lady. It was easy to make and absolutely delicious. I made it in a stand mixer because I am lazy and it was perfect.
Hi Neil, so glad you loved it! No shame in using a standing mixer! I do as well sometimes. Take care! – Meggan
I’m going to make me a cake 🎂 I was looking for some help with finding a recipe that doesn’t use milk because I don’t have any. I’m going to use water instead.
Hi Teresa, happy to have been able to help! Take care! – Meggan
I made this cake in an hour and a half. I made 1/2 recipe (halfed everything) as it’s only me. I also used 4 slots of an 8-slot mini muffin pan. I added lemon zest and juice. My 4 mini pound cakes are PERFECT. This recipe rivals the exquisite pound cakes my mother used to make. This recipe is simple, quick, and absolutely delicious! I’ll be making this to have with tea and give to neighbors – it’s so easy and tastes terrific. I highly recommend it. It’s a great cake for simple or special occasions 💜
Hi CeCe! I’m so happy you loved it! I love the addition of lemon zest and juice, delicious! Thank you for taking the time to leave such a nice comment. Take care! – Meggan
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!
Thanks Esther, so glad you love it! – Meggan
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.
Thanks Vanessa, so glad you enjoyed! – Meggan
Hi, Can you please tell me cooking time if using one cup mini-loaf pans? Thank you!
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
This is the easiest and best pound cake ever!
Thanks Susan! – Meggan
I am 11 years old and I made this myself. I really enjoyed the taste and texture of the pound cake. Delicious. 🙂
Hi Mia, that’s wonderful! I’m so glad you liked it! – Meggan
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…….
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
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.
Hi Donna, I’m so glad you love it! You’re welcome! – Meggan
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.
Thank you for sharing Mimi, so glad they all came out great! – Meggan
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
Good luck Shelia, hope they like it! – Meggan
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!
Hi Erin, thank you! I’m so glad you tried again after that first time, it’s one of my favorites too! – Meggan
Like your no fuss pound cake recipe.
Thank you Esther! – Meggan
Is it ok to use salted butter or should you always use unsalted butter as most recipes require?
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
Hello, can I use one cup of oil instead of butter?
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
Fabulous recipe! Comes out perfect every time! Thank you!
Thank you Rachel! -Meggan
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!
Hi Wayne, that variation sounds great! So glad you enjoy! -Meggan
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.
Can I use all purpose flour for this cake?
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
I am a vegan. Can you please tell me what I can use instead of eggs?
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
Simple yet too good and tasty excellent
So easy and good. The family loved it!
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.
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 Vasilakakos
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!
What ingredients do you use for a gluten free pound cake?