How to Make Perfect Pound Cake From Scratch

This perfect pound cake recipe is so easy to make. It only uses 6 ingredients, yet it is extremely versatile. By simply changing up the flavorings, you can use this recipe for many kinds of desserts. This pound cake is so moist and buttery, you’ll love it. Even if you’ve never been a fan of pound cake.

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I like to substitute cake flour for some of the all purpose flour for a lighter texture. Cake flour has less gluten, so the finished product is not as dense as it could be with regular flour. However, if you prefer the more traditional, dense pound cake, use only all purpose flour.

One of my favorite desserts to make with this cake recipe is Strawberry Shortcake. A slice of this pound cake topped with homemade whipped cream and strawberries is such a perfect dessert to serve guests, or even to take to a potluck. I’ve made it 4 times in the past 2 months, and it’s been a hit every time.

Traditionally, pound cake is made in either a loaf pan or a bundt cake pan. I prefer to use the Nordic Ware Brilliance pan because it makes a beautiful cake and creates the perfect slices. I’m a huge fan of the Nordic Ware cake pans in general because not only are they gorgeous, they’re heavy duty and perfectly non-stick. I’ll be able to pass these down to my future grandchildren and they’ll be no worse for wear.

While you can use just about any flavoring or extract in this recipe, my current favorite to use in this cake is Fiori di Sicilia. It’s a lovely citrus and vanilla flavor that reminds me of a creamsicle. Not only does it give the pound cake a delightful lift in flavor, but it makes your kitchen smell heavenly while it’s baking. If I’m making strawberry shortcake, I’ll put a few drops in the whipped cream too.

Let me know if you make my Perfect Pound Cake recipe and what flavor combinations you discover.

My Strawberry Shortcake Dessert recipe features this pound cake and can be found here.

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Perfect Pound Cake

This pound cake is so moist and buttery, you'll love it- even if you've never been a fan of pound cake. Made with only 6 ingredients, this cake is easy to make and extremely versatile.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 12 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 lb butter, softened (4 sticks)
• 3 cups sugar
• 6 eggs
• 3 cups all purpose flour sifted
• 1 cup cake flour sifted
• 3/4 cups milk
• 1 tsp vanilla extract
• 1 tsp fiori di sicilia extract (or almond, lemon, coconut, etc)

Instructions

 

• Preheat oven to 300 F / 149 C / gas mark 2. Grease bundt pan. Make sure to get every little groove of the pan you're using.
• In large mixing bowl, beat butter with electric mixture on medium speed until light, fluffy and creamy. This will take about 5 minutes.
• Add sugar, about half a cup at a time, beating in between additions.
• Add eggs, one at a time, just until the yolk is incorporated.
• Add flour, about half a cup at a time, alternating with milk. Beat at low speed just until the flour is incorporated. Add extracts and mix on low.
• Pour batter into greased pan. Smooth out the surface of the cake. Do not over fill or the batter will rise and form a dome at the top.
• Bake for about 1 to 1 1/2 hours, or until pick or cake tester comes out clean. Let cook in the pan for about 15 minutes, then invert onto wire rack to continue cooling.

Keyword cakes, Pound Cake

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