If you are looking for a perfectly balanced cake in terms of taste and texture, this is it! This pound cake has a dense but tender texture. It is buttery and soft on the inside and has a slightly crispy and golden crust on the outside. It's the best of both worlds and will definitely become a favorite in your home!
Get more cake in your life by making us The most amazing chocolate cake or us Flourless Chocolate Cake (Because you can never have enough chocolate).
Why our recipe?
- A classic pound cake recipe that will bring back childhood memories of grandma baking in the kitchen.
- A list of variations so you can customize the flavor of your homemade cake bread.
Traditional pound cake is perfect for any occasion. Bake it for birthdays, holidays and even just because you want a delicious slice with your morning coffee. This is the perfect traditional cake recipe to keep on hand and be enjoyed for generations.
The pound cake gets its name from the weight of each ingredient required to make the cake. A pound cake requires exactly one pound each of flour, sugar, butter, and eggs. The recipe was included in the first American cookbook, American Cookery, published in 1796. Despite this early American origin, it is thought that pound cake migrated from Northern Europe. The French also claim pound cake, although it is called quatre-quarts or four quarters.
Material notes
- Butter: You'll want to be sure to use unsalted butter that has been softened to room temperature before mixing.
- Sugar: Just regular granulated sugar works fine.
- Flour: All-purpose flour works best.
taste variety
Vanilla Pound Cake: Add 2 teaspoons of vanilla extract to the batter along with the eggs. Make a vanilla glaze by whisking together 1 cup powdered sugar, 2 tablespoons water, and 1 teaspoon vanilla extract. Pour over hot, baked cake.
Almond Pound Cake: Add 2 teaspoons of almond extract to the batter along with the eggs. Make an almond glaze by whisking together 1 cup powdered sugar, 2 tablespoons water, and 1 teaspoon almond extract. Pour over hot, baked cake.
Sour Cream Pound Cake: Replace half of the butter with sour cream. 1 cup, or 8 ounces will equal 1/2 pound. Sour cream makes a more moist cake.
Cream Cheese Pound Cake: Replace half of the butter with cream cheese. An 8-ounce package will equal 1/2 pound.
Rum Pound Cake: Add 2 teaspoons of rum extract to the batter along with the eggs. Make a rum glaze by heating 1/2 cup butter, 1 cup sugar, 1/4 cup dark rum, and 1/4 cup water over medium-high heat. Bring to a boil. Pierce holes in baked cake and drizzle with rum glaze while still hot.
Lemon Pound Cake: Add 2 tablespoons of lemon juice or 1 teaspoon of lemon extract to the eggs. Make a glaze by whisking together 1/3 cup sugar with 1/3 cup lemon juice until dissolved. Drizzle on the baked cake
Cornmeal Pound Cake: Replace half of the all-purpose flour with fine cornmeal.
Prevent over browning
The secret to the best pound cake is not to overcook the top. You want a perfectly golden brown color for the best flavor and texture. To achieve this, create a tent with aluminum foil to place over the top of your pan. Simply take a piece of aluminum foil, bunch it in the middle and place it gently and loosely on top of your bread. This will prevent further browning.
Prevent the cake from sticking to the pan
The pound cake sticks to the pan, making it difficult to remove after cooling. To prevent this, grease your loaf or bundt pan with butter or Crisco shortening, then dust with flour. Tap the back of the pan gently to remove excess flour then pour in your cake mix and bake accordingly.
Storage instructions
shop Store leftovers in an airtight container from drying. Make sure it is completely cool before storing it in a storage container or plastic bag to prevent condensation from forming.
