Easy Pound Cake

If you’re craving a cake that’s buttery, rich, and impossibly soft, this Easy Pound Cake is your new go-to recipe! With its golden crust and ultra-tender crumb, it’s the kind of classic treat that never goes out of style.

What makes this pound cake so irresistible? It comes together with minimal effort, uses pantry staples, and always bakes up moist and flavorful. Whether you’re serving it for a cozy afternoon snack, a family celebration, or as the perfect base for berries and whipped cream, it always impresses.

This recipe is a long-time family favorite—passed down and perfected over the years. It’s foolproof, endlessly versatile, and guaranteed to disappear fast. Once you try it, you’ll wonder how you ever lived without it!

Why You'll Love This Recipe

• Ready in just over an hour—no fancy steps or equipment needed!
• Uses simple, easy-to-find ingredients you likely have on hand.
• Delivers a perfectly moist, rich, and tender cake every single time.
• Ideal for breakfast, dessert, or a crowd-pleasing party treat.

Key Ingredients for Easy Pound Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Unsalted Butter

Butter is the heart of any classic pound cake, giving it that signature rich flavor and dense, moist crumb. For best results, use room temperature unsalted butter—it’ll cream better with sugar and help yield a perfectly textured cake. You can substitute salted butter if that’s what you have, but be sure to reduce or omit any added salt.

Granulated Sugar

Sugar not only sweetens the cake but also helps create that irresistible tender crumb. Regular white granulated sugar works best here. If you like a slightly deeper flavor, you can swap in a couple tablespoons of light brown sugar, but avoid using all brown sugar as it can make the cake heavy.

Large Eggs

Eggs provide structure and richness, binding everything together for a cake that slices beautifully. Be sure to use large eggs at room temperature for the fluffiest batter. If you’re short on eggs, you can try using 3 eggs and 2 egg yolks for extra richness.

All-Purpose Flour

All-purpose flour keeps this cake simple and easy. Sift the flour before adding if you want an extra light crumb. You could use cake flour for an even more tender cake, but all-purpose is classic and dependable.

Vanilla Extract

A splash of vanilla extract rounds out the flavor, making the whole cake taste warm and inviting. Use pure vanilla extract for the best results, or try almond extract for a fun twist. You can even combine the two for something a little extra special!

Instructions for Easy Pound Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, and line it with parchment paper for easy removal.

Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together on medium speed for 3-4 minutes, until the mixture is pale and fluffy. Creaming well at this stage helps create a light, airy cake.

Add the Eggs

Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Make sure each egg is fully incorporated before adding the next—this helps keep the batter smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and helps prevent lumps in your batter.

Mix and Finish the Batter

Add half of the flour mixture to the creamed butter mixture and mix on low speed. Pour in the milk and vanilla, mixing just until combined, then add the remaining flour mixture. Mix gently—overmixing can make the cake tough.

Bake the Cake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly cracked.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy as-is, or top with fresh berries and whipped cream for an extra treat!

Recipe Variations

Lemon Pound Cake

For a citrusy twist, add 1 tablespoon of fresh lemon zest to the batter and swap out half of the vanilla for lemon extract. You can also drizzle with a simple lemon glaze made from powdered sugar and lemon juice once the cake has cooled.

Gluten-Free Option

Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking powder is certified gluten-free as well. The texture will be slightly different, but still delicious and tender.

Dairy-Free Pound Cake

Use your favorite non-dairy butter (like vegan margarine) and swap the whole milk for almond, soy, or oat milk. The cake will be a bit less rich, but still moist and flavorful.

Marble Pound Cake

For a chocolate swirl, melt 2 ounces of semi-sweet chocolate and mix it with 1/3 of the finished batter. Layer the chocolate and plain batters in the pan, then swirl them gently with a knife before baking.

Berry Pound Cake

Fold in up to 1 cup of fresh or frozen berries (like blueberries or raspberries) into the batter for a fruity pop. Toss the berries with a tablespoon of flour first to help prevent sinking.

Serving Suggestions

Serve your Easy Pound Cake with a dollop of freshly whipped cream and a handful of juicy seasonal berries for a classic pairing. It’s also fantastic with a scoop of vanilla ice cream, a dusting of powdered sugar, or a spoonful of homemade fruit compote. For brunch, try it toasted and spread with butter or jam—perfect alongside a cup of freshly brewed coffee.

Storage and Reheating

Wrap leftover pound cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—just let it come to room temperature before serving for the best texture. To freeze, wrap individual slices in plastic and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or gently reheat in the microwave for 10–20 seconds.

Frequently Asked Questions About Easy Pound Cake (FAQ)

Q: Can I make pound cake in advance?
A: Absolutely! This cake keeps very well for several days and actually tastes even better the next day as the flavors meld. It also freezes beautifully.

Q: Why is my pound cake dry?
A: Overbaking or adding too much flour can dry out your cake. Be sure to measure ingredients carefully (learn more about proper measuring techniques here), and check for doneness towards the earlier side of the baking time.

Q: Can I bake this recipe in a bundt pan?
A: Yes! You can double the recipe and bake it in a standard 10-cup bundt pan. Just adjust the baking time to about 60–75 minutes and check for doneness with a skewer.

Ready to enjoy a slice of classic comfort? This Easy Pound Cake is sure to become a staple in your baking rotation—whether you serve it plain, dressed up, or as the star of your next get-together. Give it a try, and don’t forget to leave a comment and rating to let me know how it turned out for you!