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Easy Pound Cake Recipe

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This easy Pound Cake recipe takes inspiration from a classic pound cake but simplifies the ingredients and method to create an easy-to-make, rich, buttery, and tender cake you won’t soon forget!

Side view of sliced pound cake recipe topped with blueberries and blackberries.

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There’s something comforting and utterly irresistible about a classic pound cake. Its simplicity, vanilla flavor, and rich, buttery crumb make it a favorite dessert all year. But when the berries are in season and mint leaves flourish, it becomes even a bit sweeter.

The berry topping on this pound cake is inspired by our always-popular Simple Berry Trifle Recipe with Pound Cake.

My easy pound cake recipe is a nod to this timeless dessert with a few ingredient twists I love. It’s a recipe passed down through generations yet tweaked and perfected along the way.

I’ve stripped it back to its core, focusing on the essential elements that make a pound cake so special. The result is a cake that’s rich, buttery, and wonderfully dense, with a golden crust that gives way to a soft, moist crumb.

Whether you’re a seasoned baker or a novice, this recipe is for you. It’s straightforward, uncomplicated, and requires ingredients you probably already have in your kitchen.

Side view of unsliced Pound Cake topped with icing, blueberries, blackberries, and mint leaves.

The Timeless Appeal of Pound Cake

The pound cake has a long and storied history, dating back to the 1700s, and has been enjoyed for centuries. It was originally named for its simple ingredient ratios: a pound each of butter, sugar, eggs, and flour, an easy recipe for bakers to make and remember.

Over time, the recipe has evolved, but the charm of the pound cake remains.

Pound cake is a testament to the power of simplicity, proof that you don’t need fancy ingredients or complicated techniques to create something truly delicious. All you need is a little patience, a love for baking, and a good recipe.

Top view of pound cake ingredients on a white background with flour, eggs, butter, and vanilla.

What You’ll Need: Ingredients List

To make this easy pound cake, you’ll need just a handful of basic pantry staples, such as butter, sugar, eggs, and flour. These items are likely already in your kitchen, making this recipe as convenient as it is delicious.

However, the quality of these ingredients can make a significant difference in the final product.

Here’s what you’ll need:

  • High-Quality Unsalted Butter: Butter is the backbone of flavor in a pound cake. Opt for high-quality unsalted butter. It imparts a rich, creamy taste that can’t be matched.
  • Granulated Sugar: Helps lock in moisture and create a sweet and moist texture.
  • Large eggs: Eggs are crucial in pound cake. They provide structure and help create the cake’s dense, moist texture.
  • All-purpose flour: All-purpose flour is the best choice for pound cake. It has the right balance of protein to give the cake structure without making it too tough.
  • Sour Cream: The secret ingredient that helps create a moist, rich cake!
  • Vanilla extract: For a beautiful, complex flavor, don’t skimp on the amount!

Remember, the quality of your ingredients can make a big difference in the final result. So, use the best you have on hand.

How to Make a Pound Cake Recipe

Now that our ingredients are ready let’s dive into the process. Making a pound cake recipe is one of the easiest desserts. Here are the steps:

Preparing Your Ingredients

Before you start, make sure all your ingredients are at room temperature. This is crucial for a smooth, well-mixed batter. Also, pre-measure your ingredients. It makes the process smoother and helps avoid mistakes.

Preheating and Preparing Your Loaf Pan

Start by preheating your oven to 350°F. While the oven is heating, prepare your loaf pan. Grease it well and dust it with flour. This will prevent the cake from sticking to the pan.

My favorite size loaf pan is 8 1/2 inch by 4 1/2 inch which, in my experience, helps create a beautiful dome. I use this loaf pan for almost every quick bread, but a 9 x 5-inch loaf pan will work, too.

Steps to Make an Easy Pound Cake

Top view of dry ingredients in one bowl and wet ingredients in another bowl.
Top view of unbaked pound cake batter in a loaf pan, ready for the oven.

Step 1: Whisk flour, baking powder, and salt in a large bowl and set aside.

Step 2: In separate bowl or large glass measure, whisk sugar and melted butter together. Then whisk in the vanilla and room temperature eggs, one at a time. Finally, whisk in the sour cream.

Step 3: Pour the wet ingredients into the flour mixture and whisk together until the flour is incorporated. Be careful not to overmix, as overmixing can lead to a dense cake. Your batter should be smooth and creamy, ready for the oven. Then, pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 4: Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 40 to 50 minutes. Remember, every oven is different, so keep an eye on your cake.

How to Get a Pretty Crack in Your Pound Cake

Side view of just baked pound cake in a metal loaf pan, cooling for 10 minutes.

King Arthur Flour says, “Striving for your cake to crack may sound counterintuitive.” And they’re right! We strive to prevent cracks in roll cakes and baked cheesecakes. I’ve had emails requesting tips on how to avoid those very cracks in quick breads. My response is always, “But I love those cracks!”

Again, King Arthur notes, “Pound cakes and quick breads break the rules — they look better with a craggy crack running symmetrically down the center.”

First of all, why do the cracks occur in pound cake? Since the batter is thick, the exterior of the cake bakes first. Then, as the center of the cake begins to bake, it releases moisture and rises, pushing the batter through the top crust and thus creating a beautiful crack.

To help make a crack in the center of your cake, run a butter knife through the batter in the loaf pan about where you want the crack to be.

Serving and Storing Your Pound Cake

Once your pound cake is baked and cooled, it’s time to serve. This classic dessert is versatile and pairs well with a variety of toppings.

Perfect Pairings and Serving Suggestions

For a simple yet delicious treat, serve your pound cake with a dusting of powdered sugar. If you’re feeling a bit more adventurous, try it with a dollop of whipped cream, icing, and/or fresh berries.

How to Store for Lasting Freshness

To keep your pound cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. If you want to extend its shelf life, you can freeze it. Just make sure to wrap it well to prevent freezer burn.

Pound Cake Variations

A classic pound cake is delicious on its own. However, you can also add your own twist to this recipe. Consider adding citrus zest, like in our Citrus Iced Orange Cake, almond extract, or even chocolate chips for a unique flavor.

Tips for a Flawless Pound Cake

Making a pound cake may seem simple, but a few tips can ensure your cake is flawless.

  • Room Temperature Ingredients: For the best results, use room temperature ingredients. Cold ingredients don’t mix as well, leading to a denser cake.
  • Whisking eggs: Make sure each egg is fully incorporated before adding the next. This helps keep the batter smooth.
  • Avoid Overmixing Batter: When adding the flour, mix just until it’s incorporated. Overmixing can lead to a tough, dense cake.
  • Watch Baking Time: Make sure to start checking for doneness a few minutes before the suggested baking time. Remember, every oven is different, so it’s important to keep an eye on your cake. Happy baking!

Your Questions Answered: FAQ Section

We’ve gathered some of the most frequently asked questions about making a classic pound cake. Here are the answers to help you on your baking journey.

Can I use a different type of flour? 

Yes, but it may change the texture and taste of your cake. All-purpose flour is recommended for this recipe, but you could also use cake flour if you have it on hand.

Can I add other flavors to my pound cake?

Absolutely! Feel free to experiment with different extracts, zests, or add-ins like chocolate chips or nuts.

Remember, baking is a science but also an art. Don’t be afraid to experiment and make this easy pound cake recipe your own!

Sharing the Love of Baking

We hope you enjoy making and eating this easy pound cake as much as I do. Remember, baking is a science but also an art, so feel free to experiment and make this recipe your own.

Whether you’re a seasoned baker or a beginner, we hope this recipe inspires you to roll up your sleeves, get in the kitchen, and share the love of baking with those around you. Happy baking!

We’d love to see your creations! Share your pound cake photos and experiences in the comments below or on social media. Don’t forget to tag us!

Closeup sliced side view of pound. cake with fresh berries and edible flowers.

More Sweet Treat Recipes to Try


Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!

Horizontal side view of sliced pound cake with icing and topped with fresh berries on a white serving plate.

Easy Pound Cake Recipe

Savor the simplicity and richness of homemade pound cake. This easy recipe puts a twist on the classic cake with a delicious berry topping.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servngs


For the cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter melted
  • 4 large eggs at room temperature
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract


  • 1 cup powdered sugar
  • 2 tablespoons water or to achieve desired consistency


For the cake:

  • Preheat the oven to 350℉ and grease with butter an 8×4-inch loaf pan or spray with cooking spray.
  • Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl or large glass measure, whisk together sugar, melted butter, eggs (one at a time until fully incorporated), and vanilla. Then, whisk in the sour cream.
  • Pour the wet ingredients into the flour mixture and whisk together until the flour is incorporated, but be careful not to overmix. Pour the batter into the prepared loaf pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out mostly clean. If needed, tent a piece of foil over the cake toward the end of baking if it browns too quickly. Let the cake cool in the pan for 15 minutes before removing from the pan to cool completely before slicing.

For the icing:

  • Whisk together powdered sugar and water until desired consistency. Store the cake in an airtight container for up to 3 days.



Calories: 336kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 286mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 594IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cake
Cuisine: American
Keyword: classic pound cake, easy pound cake recipe, pound cake recipe


    1. Hi Lee! You’re welcome. I’m so glad you enjoyed the pound cake. I love it too!

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