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Homemade Pound Cake Recipe

Ah, the classic pound cake—a true cornerstone of home baking. There is something endlessly comforting about a dessert that relies on simplicity, elegance, and pure, buttery flavor. Traditionally named for its precise proportions—one pound each of flour, butter, eggs, and sugar—this timeless golden bake offers a wonderfully dense yet velvety crumb that melts in your mouth. Whether you are enjoying a quiet slice with your morning coffee or dressing it up for a dinner party, mastering this dessert is a rewarding rite of passage for any home baker.

Creating the ultimate homemade pound cake doesn’t require complicated techniques or fancy gadgets; instead, it’s all about quality ingredients and a little bit of patience. By taking the time to properly cream your butter and sugar and folding your flour with care, you will achieve that signature golden, crackly crust and moist interior. Read on for our foolproof guide to baking a cake that will instantly transport you to your grandmother’s kitchen.

Ingredients

For the best results, make sure all your refrigerated ingredients are at room temperature before you begin.

• 3 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 pound (4 sticks) unsalted butter, softened to room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 tablespoon pure vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or a 10-inch tube pan to ensure the cake releases easily after baking.
2. In a medium mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Set this dry ingredient mixture aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for about 2 minutes until it is completely smooth and creamy.
4. Gradually add the granulated sugar to the butter. Beat on medium-high speed for 5 to 7 minutes until the mixture is very pale, light, and wonderfully fluffy. This step incorporates crucial air for the texture.
5. Add the room temperature eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the pure vanilla extract.
6. Reduce your mixer speed to low. Alternately add the flour mixture in three parts, beginning and ending with the flour, and the milk in two parts, mixing just until combined. Do not overmix!
7. Pour the thick batter evenly into your prepared baking pan. Tap the pan gently on the counter to release any trapped air bubbles.
8. Bake for 65 to 75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
9. Allow the cake to cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before slicing.

Tips and Variations

To ensure success every single time you use this Homemade Pound Cake Recipe, remember that room temperature ingredients are non-negotiable. Cold eggs and milk will shock the butter and cause your batter to curdle. When measuring your flour, always use the spoon-and-level method rather than scooping directly from the bag to avoid a dry, heavy cake. For a fun twist, try folding in a cup of fresh blueberries tossed in flour, or substitute half a teaspoon of almond extract for some of the vanilla.

Serving Suggestions

While this cake is magnificent all on its own, it also acts as a wonderful canvas for your favorite toppings. Serve thick slices alongside a dollop of freshly whipped cream and a handful of macerated strawberries, peaches, or raspberries. A simple dusting of powdered sugar adds a classic touch, while a warm homemade caramel sauce or tangy lemon glaze can take this humble bake to a whole new level of indulgence.

Storage Instructions

Store your leftover pound cake tightly wrapped in plastic wrap or placed inside a cake dome at room temperature for up to 3 days. Because of the high butter content, it actually tends to taste even more moist and flavorful on the second day! You can also freeze the baked cake for up to 2 months. Wrap individual slices or the whole unfrosted cake tightly in plastic wrap, followed by a layer of aluminum foil, before placing it in the freezer.

Frequently Asked Questions

Can I substitute salted butter for unsalted butter in this recipe?

Yes, you can use salted butter if that is what you have on hand. If you do make this substitution, simply omit the added salt listed in the ingredient measurements to keep the flavor balanced.

Why did my pound cake crack on top?

A crack down the center or top of a pound cake is completely normal and actually considered a hallmark of a well-made, traditional pound cake! As the heavy batter heats up from the outside edges inward, the crust forms first, and the center continues to rise and split the top crust.

What should I do if my cake is browning too quickly in the oven?

If you notice the top of your cake is becoming a deep golden brown before the center is fully baked through, loosely tent a piece of aluminum foil over the top of the pan for the remainder of the baking time.