Pound Cake Recipes Easy: Buttery Loaf That Never Fails

Bake a rich, tight-crumb pound cake with pantry staples, minimal fuss, and bakery-style results for brunch, gifting, or weeknight dessert.

You want a cake that tastes expensive but acts cheap. This is that loaf: buttery, velvety, and so reliable it’s almost boring (in the best way). No fancy techniques, no mystery ingredients, no “rest overnight under a full moon” nonsense. You mix, you bake, you slice, people ask for the recipe like you invented butter. Sound good?

What Makes This Recipe So Good

It nails the classic pound cake vibe: dense but not heavy, rich but not greasy, sweet but not sugar-bombed. The crumb comes out tight and fine, which means it slices cleanly and toasts like a dream. Using room-temp ingredients and a proper creaming step builds structure without making you whip out a stand mixer if you don’t want to. And the flavor stays simple on purpose, so you can dress it up or keep it plain and smug.

You also get consistency. The batter uses a predictable ratio, and the pan prep plus bake temp help you avoid the dreaded raw middle with a burnt crust. If you’ve ever cut into a “beautiful” loaf and found pudding inside, welcome to the safer timeline. This cake stays moist for days, which makes it perfect for make-ahead anything.

Shopping List – Ingredients

• Unsalted butter, 1 cup (226 g), softened to room temperature
• Granulated sugar, 1 3/4 cups (350 g)
• Large eggs, 4, room temperature
• Vanilla extract, 2 teaspoons
• All-purpose flour, 2 1/2 cups (300 g)
• Baking powder, 1 teaspoon
• Fine salt, 1/2 teaspoon
• Whole milk or buttermilk, 3/4 cup (180 ml), room temperature
• Optional: lemon zest, 1 tablespoon
• Optional: powdered sugar for serving

Step-by-Step Instructions

1. Heat and prep like you mean it. Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan, then line it with parchment, leaving overhang for lifting. That parchment is your future self’s best friend.

2. Whisk the dry team. In a medium bowl, whisk flour, baking powder, and salt until evenly blended. This prevents random salty pockets or weird rise spots. Small step, big “why is my cake lumpy?” prevention.

3. Cream butter and sugar until fluffy. In a large bowl, beat butter and sugar for 3 to 5 minutes until pale and airy. You’re trapping air here, which helps the loaf rise and stay tender. If your arm gets tired, congrats, you’re doing it right.

4. Add eggs one at a time. Beat in each egg fully before adding the next. Scrape the bowl as needed so the batter stays smooth. Rushing this step can curdle the mix and mess with the final crumb.

5. Flavor it. Mix in vanilla, and add lemon zest if you want that bright bakery vibe. Keep it simple and clean. This cake doesn’t need a personality crisis.

6. Alternate dry and milk. Add about one-third of the dry ingredients, mix just until mostly combined, then add half the milk. Repeat, ending with the last third of dry. Mix only until no dry streaks remain; overmixing turns tender cake into “chewy bread cosplay.”

7. Pan it and smooth the top. Spoon batter into the prepared loaf pan and level it. For a classic split down the middle, run a buttered knife down the center lengthwise. This gives the loaf a neat place to crack instead of going rogue.

8. Bake low and steady. Bake 60 to 75 minutes, until a toothpick comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil at about the 45-minute mark. FYI, ovens lie, so start checking at 60 minutes.

9. Cool properly. Let the cake cool in the pan for 15 minutes, then lift it out with the parchment and cool completely on a rack. Cutting early feels rebellious, but it will gum up and punish you. Wait.

10. Serve like a pro. Slice with a serrated knife. Dust with powdered sugar, or serve with berries and whipped cream. Or toast a slice with a little butter and pretend it’s “breakfast.”

Preservation Guide

This cake stays surprisingly good for days, which makes it dangerous in the best way. Keep it tightly wrapped so it doesn’t dry out, and store it away from heat and sunlight. If your kitchen runs warm, don’t gamble with it on the counter too long. The goal: moist crumb, not stale regret.

• Room temperature: Wrap tightly and store up to 3 days.
• Refrigerator: Wrap well and store up to 1 week; bring slices to room temp or warm briefly for best texture.
• Freezer: Wrap in plastic, then foil, and freeze up to 3 months; thaw overnight in the fridge or 2 to 3 hours at room temp.
• Best reheat: Toast slices lightly or warm 10 to 15 seconds in the microwave for a soft, fresh-baked feel.

What’s Great About This

It’s a high-reward bake without the drama. The ingredient list reads like your pantry, not a chemistry final. You can serve it plain, glaze it, toast it, or turn it into a base for fruit and cream, and it still feels intentional. IMO, it’s the most flexible “I need a dessert now” cake on earth.

• Reliable crumb: Dense, fine, and sliceable without crumbling.
• Big butter flavor: Rich taste without needing frosting to rescue it.
• Make-ahead friendly: Actually improves after a day as flavors settle.
• Endless upgrades: Lemon, almond, berries, glaze, you name it.
• Great for gifting: Travels well and looks impressive with minimal effort.

Don’t Make These Errors

Pound cake doesn’t forgive chaos. It loves consistency, patience, and room-temperature ingredients. Most “fails” come from rushing the creaming step or overmixing once flour hits the bowl. And yes, your oven temperature matters more than your vibes.

• Cold ingredients: Cold butter and eggs won’t emulsify, and the batter can split and bake unevenly.
• Under-creaming: If butter and sugar don’t get fluffy, the loaf bakes tight and heavy.
• Overmixing after flour: Too much stirring develops gluten and makes the cake tough.
• Wrong pan size: A smaller pan can overflow; a larger pan can dry the cake out.
• Cutting too soon: Warm pound cake can look underbaked even when it’s fine.
• Skipping parchment: Getting a loaf unstuck with a butter knife is not a personality trait.

Different Ways to Make This

Once you’ve mastered the base, you can remix it endlessly. Keep the structure the same and change one thing at a time, so you know what worked. These variations stay simple, but they taste like you planned ahead (even if you absolutely did not). Pick one and commit.

• Lemon pound cake: Add 1 tablespoon lemon zest and swap 1 teaspoon vanilla for 1 teaspoon lemon extract; finish with a lemon glaze.
• Almond bakery style: Replace 1 teaspoon vanilla with 1 teaspoon almond extract; add sliced almonds on top before baking.
• Brown sugar depth: Swap 1/2 cup granulated sugar for light brown sugar for a caramel note and softer crumb.
• Marble version: Remove 1 cup batter, mix it with 2 tablespoons cocoa and 1 tablespoon milk, then swirl into the pan.
• Berry ripple: Toss 1 cup blueberries or raspberries with 1 tablespoon flour, then fold in gently at the end.
• Mini loaves: Divide into mini pans and bake 25 to 35 minutes; great for gifting and portion control (sure).

FAQ

Why did my pound cake crack on top?

A crack is normal and honestly kind of iconic. The outside sets first while the inside keeps rising, so it splits where it wants. If you want a neat center crack, score the batter with a buttered knife down the middle before baking.

How do I know when it’s fully baked?

Look for a deep golden top and a toothpick that comes out clean or with a few moist crumbs. The loaf should also feel firm when you gently press the top. If the edges look done but the center seems shaky, give it more time and tent with foil.

Can I use salted butter?

Yes, but reduce the added salt to 1/4 teaspoon. Salted butter varies by brand, so this keeps the flavor balanced. If you love a salty-sweet vibe, keep the full salt, but don’t blame anyone when it tastes like “butter with opinions.”

What’s better here: milk or buttermilk?

Buttermilk gives a slightly tangier flavor and a softer bite, while whole milk keeps it classic and clean. Both work well as long as they’re room temperature. If you use buttermilk, the cake can brown a bit faster, so keep an eye on it.

Can I make this in a bundt pan?

Yes, use a 10 to 12-cup bundt pan and grease it thoroughly. Bake at the same temperature and start checking around 50 to 60 minutes, but it may take up to 75 minutes depending on your pan. Let it cool longer before turning out to avoid tearing.

Why is my cake dry?

Dry pound cake usually comes from overbaking, measuring too much flour, or storing it unwrapped. Spoon and level flour (or weigh it) and start checking early. Wrap the cooled loaf tightly to keep moisture locked in.

Can I freeze slices instead of the whole loaf?

Absolutely, and it’s a smart move. Wrap individual slices tightly, then store in a freezer bag so you can grab one whenever cravings get loud. Thaw at room temp or toast straight from frozen for a surprisingly great texture.

The Bottom Line

This pound cake delivers the classic buttery, tender loaf without the complicated steps. Follow the creaming, keep ingredients room temp, and don’t overmix once flour shows up. You’ll get a cake that slices clean, tastes rich, and holds up for days. Make it once, and suddenly you’re the “cake person” in your group chat.