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Classic Buttery Pound Cake

Two thick slices of golden yellow pound cake showing a dense, moist crumb texture on a light plate.
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A straightforward recipe for a rich, dense, and moist traditional pound cake made from scratch.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla and lemon extracts, if using.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix.
  6. Scrape the batter into the prepared pan and smooth the top.
  7. Bake for 70 to 90 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. Invert the cake onto the wire rack and allow it to cool completely before slicing or glazing.

Notes

  • For the best texture, ensure your butter, eggs, and milk are at room temperature before starting.
  • Do not open the oven door during the first 60 minutes of baking to prevent the cake from falling.
  • If you prefer a denser cake, sift the flour once before measuring, but do not overmix the final batter.

Nutrition

Find it online: https://spoonswirl.com/classic-pound-cake-recipe-moist-buttery/