Makes one 9×5 loaf or 10-cup Bundt cake
🧈 INGREDIENTS
Dry Ingredients
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2 ½ cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
Wet Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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5 large eggs, room temperature
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1 tbsp vanilla extract (or 2 tsp vanilla + 1 tsp almond extract)
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½ cup whole milk, room temperature
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½ cup heavy cream or buttermilk (your choice — cream = richer, buttermilk = tenderer)
Optional Add-ins for a Homemade Twist
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1 tsp butter extract (enhances buttery flavor)
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½ cup sour cream (creates ultra-moist texture)
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¼ tsp nutmeg for a nostalgic Southern-style pound cake
🍞 INSTRUCTIONS — LONG + DETAILED
1. Prep your pan
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Preheat oven to 325°F (165°C).
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Grease a 9×5 loaf pan or Bundt pan liberally with butter, then dust with flour.
(Spray + flour also works. Make sure every groove is coated if using a Bundt.)
2. Whisk the dry ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
Set aside.
3. Cream the butter and sugar — the key step
In a large mixing bowl, beat:
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1 cup butter
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2 cups sugar
Beat 4–6 minutes until very light, pale, and fluffy.
This step incorporates air, giving the pound cake its classic lift and fine crumb.
Tip: Scrape down the bowl often.
4. Add eggs one at a time
Add the 5 eggs one at a time, beating 30 seconds each until each is incorporated.
Do NOT rush or dump them in all at once — slow mixing keeps the cake smooth and prevents curdling.
5. Add flavors
Mix in:
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Vanilla
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Optional almond extract
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Optional citrus zest
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Optional butter extract
These deepen the “homemade bakery” flavor.
6. Combine milk + cream/buttermilk
In a small bowl or measuring cup, combine:
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½ cup milk
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½ cup heavy cream or buttermilk
Set aside.
7. Add dry ingredients alternately with milk mixture
Add the dry ingredients in three parts, alternating with the milk mixture in two parts:
Start: Dry → Wet → Dry → Wet → Dry
Mix on low speed.
Stop as soon as everything is incorporated — overmixing makes pound cake tough.
8. Pour batter into pan
Smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.
9. Bake slowly
Bake at 325°F (165°C):
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Loaf pan: 65–75 minutes
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Bundt pan: 70–80 minutes
Cake is done when:
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A skewer comes out clean
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The top is golden and has a crack down the middle (classic pound cake sign)
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Center bounces back slightly when pressed
10. Cool properly
Let cake cool 15 minutes in the pan, then turn out onto a wire rack.
Cool completely before slicing to keep the crumb tight and tender.
⭐ OPTIONAL HOMEMADE TOUCHES
1. Warm Butter Glaze (Highly Recommended)
Mix:
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3 tbsp butter
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¼ cup sugar
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2 tbsp water
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1 tsp vanilla
Heat until sugar dissolves. Brush over warm cake.
Creates a shiny crust and rich flavor.
2. Powdered Sugar Vanilla Glaze
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1 cup powdered sugar
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1–2 tbsp milk
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½ tsp vanilla
Whisk and drizzle over cooled cake.
3. Lemon or Orange Pound Cake Variation
Add:
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Zest of 2 lemons or 2 oranges
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Replace 2 tbsp milk with fresh juice
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Optional citrus glaze
Bright, fresh, perfect for spring.
4. Sour Cream Pound Cake (Super Moist)
Replace:
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½ cup milk with ½ cup sour cream
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Keep heavy cream the same
Texture becomes almost velvety.
⭐ SERVING IDEAS
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With fresh berries and whipped cream
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With lemon curd
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Grilled slices topped with ice cream
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Toasted lightly with butter for breakfast
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Layered with fruit for a trifle
⭐ STORAGE
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Room temp: 4–5 days wrapped tightly
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Refrigerator: 7 days
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Freezer: up to 3 months (double-wrap)
INGREDIENTS
- 2 boxes butter cake mix
- 1 c. flour (Presto self-rising cake flour)
- 3 sticks butter
- 1 healthy tbsp. Crisco
- 1 tbsp. vanilla flavor
- 2 c. milk
- 1 box Dream Whip (powder one)
- 8 eggs
- 1 c. sugar
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