If you’ve ever wanted to master a timeless dessert that’s as simple as it is satisfying, this Classic Pound Cake Recipe is your new best friend in the kitchen. Rich, buttery, and with a tender crumb that practically melts in your mouth, this cake is truly a celebration of humble ingredients coming together to create something extraordinary. Whether you’re baking for a family gathering, a cozy afternoon tea, or just because you deserve a treat, this recipe promises a golden, perfectly textured pound cake that feels like a warm hug with every bite.
Ingredients You’ll Need
The beauty of this Classic Pound Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a vital role in creating the perfect balance of flavor, texture, and that irresistible golden crust.
- Coarse raw sugar (for lining the pan): Adds a delightful crunchy texture to the crust and prevents sticking.
- 1 cup unsalted butter (slightly cooler than room temperature): The backbone of richness and moisture for a luscious crumb.
- ½ cup vegetable shortening: Provides extra tenderness and helps the cake stay moist longer.
- 3 cups granulated sugar: Sweetens the cake perfectly while contributing to structure and crumb.
- 5 large eggs (room temperature): Essential for binding the ingredients and creating that dense pound cake texture.
- 3 cups all-purpose flour: The base that gives the cake its sturdy, classic density.
- ½ teaspoon fine sea salt: Balances sweetness and enhances overall flavor.
- ½ teaspoon baking powder: Provides a slight lift to keep the cake from being too heavy.
- 1 cup buttermilk (room temperature): Adds tenderness and subtle tanginess, keeping the cake moist.
- 2 teaspoons vanilla extract: Infuses the cake with a warm, familiar fragrance and depth of flavor.
- 1 teaspoon almond extract: Adds a delicate, nutty aroma that makes this pound cake uniquely special.
How to Make Classic Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by adjusting your oven rack to the middle position and preheating your oven to 350°F. Spray a 10-inch tube or Bundt pan with nonstick cooking spray and sprinkle the inside with coarse raw sugar. This simple step ensures a gorgeous textured crust and an easy release once the bake is complete.
Step 2: Cream the Fats
Using a hand mixer on medium speed, cream together the unsalted butter and vegetable shortening for about one minute. This combination of fats is key to achieving that extra moist and tender bite that defines a classic pound cake.
Step 3: Incorporate the Sugar
Slowly add the granulated sugar to your fat mixture while keeping the mixer on medium-low speed. Then crank it up to medium-high and beat for another three minutes. This process aerates the batter and helps create the perfect crumb texture.
Step 4: Add the Eggs
Add your eggs one by one, beating well after each addition. This careful process ensures the eggs are fully integrated, laying down the structure needed for the cake’s dense but tender texture.
Step 5: Combine Dry Ingredients
In a separate large bowl, whisk together the flour, fine sea salt, and baking powder. This combination sets the foundation for your cake’s structure and slight rise.
Step 6: Alternate Adding Flour and Buttermilk
Add the flour mixture and buttermilk alternately in three additions to the batter, beginning and ending with the dry ingredients. Beat after each addition just until incorporated — overmixing can toughen the cake, so keep it gentle!
Step 7: Add the Extracts
Stir in the vanilla and almond extracts, giving the batter a final mix to infuse those wonderful fragrances that make this Classic Pound Cake Recipe so unforgettable.
Step 8: Pour and Smooth
Pour the batter into your prepared pan and smooth the surface with a spatula. This helps the cake bake evenly and achieve that beautiful golden crust.
Step 9: Bake Until Perfect
Bake your masterpiece for 70 to 90 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the internal temperature reaches 205°F. That’s the sweet spot for a moist, perfectly cooked pound cake.
Step 10: Cool the Cake Properly
Once out of the oven, transfer the cake to a metal cooling rack and let it rest for 15 minutes. Then invert it and flip back to its original position to cool completely. This cooling step helps the cake set up perfectly without drying out.
Step 11: Enjoy or Dress It Up
This cake stands beautifully on its own, but feel free to pair it with your favorite toppings to elevate the experience further.
Step 12: Keep it Covered
Once fully cooled, keep your pound cake covered. It actually tastes even better the next day, allowing all those rich flavors to deepen wonderfully.
How to Serve Classic Pound Cake Recipe
Garnishes
Classic pound cake loves company, especially fresh seasonal berries, a dusting of powdered sugar, or a dollop of whipped cream. These simple garnishes complement the cake’s richness without overpowering it.
Side Dishes
Pair your pound cake with a scoop of vanilla ice cream or a drizzle of warm fruit compote for an indulgent treat. A cup of freshly brewed coffee or a glass of milk makes the perfect companion to this cozy dessert.
Creative Ways to Present
For a festive touch, slice the pound cake and layer it with fruit and whipped cream to create a quick trifle. Or transform slices into decadent French toast for a special brunch twist that will wow your guests!
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or store in an airtight container to maintain moisture. Kept at room temperature, it should stay fresh for about 3 to 4 days — perfect for savoring slice by slice.
Freezing
This pound cake freezes beautifully. Wrap the cooled cake securely in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
If you prefer your pound cake warm, gently reheat slices in the microwave for 15 to 20 seconds or in a low oven at 300°F for about 10 minutes. Warm cake with a pat of butter is absolute bliss.
FAQs
What makes this a Classic Pound Cake Recipe?
This recipe follows the traditional proportions and method that define a pound cake: a pound each of butter, sugar, eggs, and flour, adjusted slightly here for modern baking. The result is that dense, buttery, tender cake that has been loved for generations.
Can I use regular milk instead of buttermilk?
While regular milk can work in a pinch, buttermilk adds a slight tang and tenderness that’s hard to replicate. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes before using.
Why use both butter and vegetable shortening?
The butter gives the cake its rich flavor, while the shortening contributes to a softer, more tender crumb and helps keep the cake moist over time. This combo is a little trick that elevates the texture beautifully.
Can I make this cake in a loaf pan instead of a Bundt pan?
Absolutely! Just adjust the baking time accordingly—typically 60 to 70 minutes—and use a toothpick test to check doneness. The loaf shape will be just as delicious and easier to slice.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs. An instant-read thermometer resting in the center should read about 205°F, signaling the ideal bake for this pound cake.
Final Thoughts
There’s something truly comforting and rewarding about baking a Classic Pound Cake Recipe from scratch. With just a handful of simple ingredients and a little patience, you’ll create a cake that feels like a cherished tradition. Whether you enjoy it plain or jazz it up with your favorite add-ons, this pound cake is made to be shared and savored. Give it a try—you’ll find it’s a sweet staple that never goes out of style.
