Pound cake is a timeless classic that never goes out of style. It’s incredibly soft and fluffy, yet has the perfect amount of density, making it satisfying with every bite.
About This Recipe
Pound cake is a timeless classic that never goes out of style. It’s incredibly soft and fluffy, yet has the perfect amount of density, making it satisfying with every bite. This simple pound cake recipe uses pantry-staple ingredients and has just the right touch of sweetness. Whether you enjoy it on its own or with a cup of tea or coffee, this cake is sure to become a favorite in your home!
Why You’ll Love This Pound Cake
- Soft, fluffy, yet dense – The perfect balance of texture in every bite.
- Made with simple ingredients – No fancy ingredients needed, just kitchen staples.
- Versatile – Enjoy it as is, or use it in other desserts like trifles and custards.
- Pairs beautifully with tea or coffee – A warm slice of pound cake with a hot drink? Pure bliss!
How to Use Pound Cake in Other Desserts
This pound cake isn’t just delicious on its own—it can be used in many other recipes!
- Trifles and Custards – The cake absorbs flavors beautifully, making it perfect for layered desserts.
- No-Bake Banana Pudding – Swap out the biscuits or vanilla wafers in my No-Bake Banana Pudding with this pound cake for an extra buttery, melt-in-your-mouth experience.
- Toast It – Lightly toast a slice and serve with butter, honey, or jam for a cozy treat.
Where did Pound Cake Originate From?
Pound cake originates from European cuisine, specifically English and French baking traditions. It dates back to the early 18th century when the original recipe called for a pound each of butter, sugar, eggs, and flour—hence the name “pound cake.” Over time, variations emerged across different cultures, incorporating ingredients like vanilla, citrus zest, or dairy products to enhance the flavor and texture. Today, it remains a staple in many countries, often served as a simple yet elegant dessert with tea or coffee.
Pro Tips
- Use room temperature ingredients – This ensures a smooth batter and even baking.
- Don’t overmix the batter – Overmixing can make the cake dense instead of light and fluffy.
- Check for doneness – Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Cool properly – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to prevent it from becoming soggy.
- For extra flavor – Add a hint of lemon zest or almond extract to elevate the taste.
This pound cake is proof that sometimes, the simplest recipes are the best. Whether you enjoy it plain, dressed up in a dessert, or paired with a warm drink, it’s guaranteed to bring comfort and joy. Give it a try, and let me know how you like to enjoy your pound cake!
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Easy Pound Cake
Equipment
- 1 Large bowl
- Electric hand/stand mixer A spatula will also work
- 1 Loaf pan 8.5 x 4.5 inches (21.5 x 11.5 cm) (greased and lined)
- 1 Spatula
Ingredients
- 125 g unsalted butter softened
- 125 g granulated sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- 20 g milk powder optional, but highly recommended
- 125 g all-purpose flour
- 1/2 tsp baking powder
Instructions
- Cream the butter and sugar – Using an electric hand mixer or stand mixer, beat the softened butter and sugar together until light and fluffy. This step incorporates air, making the cake soft and tender. (You can also do this by hand, but it will take a little longer!)
- Add the eggs – One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next. This helps create a smooth batter.
- Mix in vanilla extract – Stir in the vanilla extract for a warm and aromatic flavor.
- Combine dry ingredients – In a separate bowl, whisk together the all-purpose flour, milk powder, and baking powder.
- Fold in the dry ingredients – Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix, as this can make the cake dense.
- Bake – Pour the batter into a greased and lined loaf pan. Bake in a preheated oven at 170°C (340°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve – Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
FAQ’s
Can I make this cake without milk powder?
Yes! You can substitute it with an equal amount of regular milk or just leave it out for a slightly different texture.
Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder since self-rising flour already contains it.
How do I store the pound cake?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I add chocolate or nuts to this recipe?
Absolutely! Fold in chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
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