Print
A moist, Easy Pound Cake like this one is worth its weight in gold. It’s the perfect summer dessert, just begging to be topped with fresh berries and a heap of cool whipped cream.

Easy Pound Cake Recipe

A moist, Easy Pound Cake like this one is worth its weight in gold. It’s the perfect summer dessert, just begging to be topped with fresh berries and a heap of cool whipped cream.

Course Dessert
Cuisine American
Keyword cake, dessert
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 253 kcal

Ingredients

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 4 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup unsalted butter melted and hot (2 sticks)

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.

  2. In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  3. In a food processor, combine the sugar, eggs, and vanilla. Process until combined, about 10 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream. Continue to process until the butter is fully incorporated into the batter.
  4. 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, wiping up any stray drops of batter.

  5. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50 to 60 minutes. Rotate the pan halfway through baking.
  6. Cool the cake in the pan for 10 minutes. Remove from pan and peel the parchment from the bottom of the cake. Cool completely.