Basic Pound Cake

This Basic Pound Cake is a timeless dessert with a dense yet tender crumb and subtle notes of vanilla and almond. It’s rich, buttery, and incredibly satisfying on its own, but also pairs beautifully with toppings like powdered sugar, whipped cream, or fresh berries. Whether you’re baking for a family gathering, a brunch table, or just because, this classic pound cake is always a reliable favorite.

Why You’ll Love This Recipe

This pound cake delivers everything you want in a traditional recipe: a soft, buttery texture with a slight crisp on the outside and a perfectly moist interior. The simple yet flavorful blend of vanilla and almond extracts adds just enough complexity to elevate it from ordinary to exceptional. Plus, it’s easy to prepare with basic pantry ingredients and works well for both everyday treats and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups (452 g) unsalted butter, softened

• 3 cups (600 g) granulated sugar

• 5 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 3¼ cups (390 g) cake flour, sifted

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¾ cup (177 ml) milk, room temperature

Directions

1. Preheat your oven to 325°F and position the rack just below the center.

2. Grease a 12-cup bundt pan thoroughly and dust with flour, tapping out the excess.

3. In a large bowl using a stand mixer with a paddle attachment or a hand mixer, cream the softened butter and sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the bowl as needed.

4. With the mixer on low, add eggs one at a time, mixing after each addition.

5. Mix in the vanilla extract and almond extract. (Don’t worry if the mixture looks slightly curdled—it will smooth out once flour is added.)

6. In a separate bowl, whisk together cake flour, baking powder, and salt.

7. Sift half of the flour mixture into the batter and mix gently until just combined.

8. Add the milk and mix until mostly incorporated.

9. Sift in the remaining flour and mix just until no streaks of flour remain. Do not overmix.

10. Pour the batter into the prepared bundt pan and smooth the top.

11. Bake for 1 hour 25 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.

12. Cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.

13. Serve as-is or with powdered sugar, whipped cream, and fresh berries.

Servings and timing

This recipe makes 12 servings.
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes

Variations

• Citrus Twist: Add lemon or orange zest to the batter for a bright, citrusy flavor.

• Nutty Pound Cake: Fold in chopped pecans or walnuts before baking for added texture.

• Chocolate Glaze: Drizzle with a simple chocolate ganache or glaze after baking.

• Marble Effect: Swirl in a bit of melted chocolate or fruit preserves for a marbled look.

• Mini Pound Cakes: Use mini loaf pans and reduce bake time accordingly.

Storage/Reheating

Store the pound cake tightly wrapped or in an airtight container at room temperature for up to 4 days.
To freeze, wrap slices or the whole cake in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight at room temperature.
For reheating, individual slices can be warmed in the microwave for 10–15 seconds or toasted for a slight crisp.

FAQs

Why is it called pound cake?

Traditionally, pound cakes were made using a pound each of butter, sugar, flour, and eggs—hence the name.

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour gives a finer, softer crumb. You can also make a substitute by removing 2 tablespoons of flour per cup and replacing it with cornstarch.

Can I add fruit or chocolate chips to the batter?

Yes, but toss them in flour before adding to prevent sinking.

Why does my cake look dry?

Overbaking can dry it out. Check for doneness early using a toothpick to avoid this.

What makes a pound cake dense yet tender?

Using cake flour and creaming the butter and sugar properly helps keep it soft while maintaining that classic density.

Do I need to use a bundt pan?

A bundt pan is traditional, but you can use two loaf pans or a tube pan. Adjust the bake time accordingly.

Can I make this ahead of time?

Yes, pound cake actually tastes better the next day as the flavors develop. Just store it well covered.

Why is my pound cake cracking on top?

That’s normal and expected for pound cake—it’s part of its charm!

Can I omit the almond extract?

Yes, but it adds a subtle depth. You can replace it with more vanilla or another extract.

How do I prevent the cake from sticking to the pan?

Grease thoroughly and dust with flour, ensuring every crevice of the bundt pan is coated.

Conclusion

This Basic Pound Cake is a classic for a reason—simple, rich, and wonderfully satisfying. Its buttery flavor, tender crumb, and versatility make it a staple in any baker’s collection. Whether dressed up with toppings or enjoyed plain with a cup of coffee or tea, this pound cake is sure to become a go-to dessert in your kitchen.