Pound Cake

Every so often, I find myself craving something humble—no frills, no layers, no flashy toppings—just honest, buttery cake. Last month, I was cleaning out an old kitchen drawer and stumbled upon a faded index card tucked between pages of a vintage cookbook. It was my grandmother’s pound cake recipe, written in her soft cursive and speckled with butter stains.

That moment pulled me back to quiet Sunday afternoons at her house, where the scent of vanilla and sweet crust wafted from her oven, and everyone knew not to touch the cake until it had cooled completely (though we always tried).

Curious and nostalgic, I decided to bring her version back to life—but with a few subtle tweaks to make it my own. This recipe is the result of that experiment. It holds on to tradition while offering a little room to play. The texture? Tender with the perfect crumb. The flavor? A warm embrace of vanilla, with a hint of almond if you’re feeling fancy.

Baking it felt like therapy. Slowly creaming the butter and sugar, folding in flour, watching the cake rise to a golden crown—there’s something meditative about it. And when that first slice came out, slightly warm with a soft crust? I knew I had to share it here. This is more than just cake. It’s a gentle reminder that the simple things still hold the most magic.

Short Description

A rich, buttery pound cake with a tender crumb, a hint of vanilla and almond, and a golden crust—perfect with coffee, tea, or fresh fruit.

Key Ingredients

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

Tools Needed

• Stand or hand mixer
• Mixing bowls
• 10-inch Bundt or tube pan
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack
• Toothpick (for doneness test)

Cooking Instructions

Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease a standard 10-inch Bundt or tube pan with butter, then lightly flour it to prevent sticking. Shake out the excess.

Step 2: Cream Butter and Sugar
Using a stand or hand mixer, beat the softened butter and sugar on medium-high speed until the mixture becomes light, pale, and fluffy. This should take around 4–5 minutes.

Step 3: Add Eggs
Crack in the eggs one at a time, beating well after each. This ensures the batter stays smooth and prevents curdling.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to your creamed mixture in three parts, alternating with the milk. Begin and end with the dry ingredients to maintain structure and avoid overmixing.

Step 5: Add Flavorings
Pour in the vanilla extract and almond extract (if using). Stir gently just until incorporated.

Step 6: Transfer to Pan
Scoop the batter into the prepared pan. Smooth out the top with a spatula, then tap the pan on the counter once or twice to eliminate large air bubbles.

Step 7: Bake
Bake for 75–85 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve
Let the cake rest in the pan for 10 minutes before inverting it onto a wire rack. Cool completely before slicing.

Why You’ll Love This Recipe

Unbelievably buttery texture – Every bite melts in your mouth.

Minimal ingredients, maximum reward – Nothing fancy, just the basics done right.

Perfect for any occasion – Dress it up with berries or serve it plain with coffee.

Make-ahead friendly – Tastes even better the next day as the flavors deepen.

Customizable – You can easily tweak flavors with citrus zest or spices.

Mistakes to Avoid & Solutions

Overmixing the batter
Once you add the flour, mix just until combined. Overmixing leads to a tough, dry cake. If you’re unsure, stop as soon as you no longer see dry streaks of flour.

Using cold butter or eggs
Room temperature ingredients ensure better emulsification. Cold butter won’t cream properly, and cold eggs can cause the batter to split. Let both sit out for 30 minutes before baking.

Underbaking or overbaking
This cake needs a full 75–85 minutes, but ovens vary. Always start checking at the 70-minute mark. The top should be golden, and a toothpick should come out clean.

Not greasing the pan well enough
Bundt pans can be tricky. Grease every corner thoroughly with softened butter, then flour lightly. Miss a spot, and the cake might tear during unmolding.

Rushing the cooling process
Let the cake cool in the pan for 10 minutes to firm up. If you try to remove it too soon, it could break. Wait until it’s completely cool before slicing—it’ll hold its shape beautifully.

Serving and Pairing Suggestions

– Slice and serve with fresh berries and whipped cream for a light dessert.

– Enjoy a plain slice with a cup of tea or coffee—simple and satisfying.

– Dress it up with a lemon glaze or chocolate drizzle for a fancier occasion.

– Serve family-style on a brunch table, or cut into squares for a buffet spread.

– Add a scoop of vanilla ice cream and warm fruit compote for a cozy dessert pairing

Storage and Reheating Tips

Room Temperature: Wrap the fully cooled cake tightly in plastic wrap or store in an airtight container for up to 3 days.

Refrigeration: Store in the fridge for up to 7 days, but bring it to room temp before serving for the best texture.

Freezing: Wrap slices or the whole cake tightly in two layers of plastic wrap, then foil. Freeze for up to 3 months.

Reheating: Warm slices in the microwave for 10–15 seconds or place in a 300°F oven for 5–7 minutes to revive that fresh-baked feel.

FAQs

1. Can I use cake flour instead of all-purpose flour?
Yes, but reduce the amount slightly. Use about 3 cups minus 6 tablespoons. Cake flour gives a softer texture, though all-purpose still delivers a great crumb.

2. What if I don’t have almond extract?
Skip it! The vanilla is enough on its own. Or, swap in lemon or orange zest for a fresh twist.

3. My cake sank in the middle. What went wrong?
This could be from underbaking or opening the oven door too early. Always check with a toothpick before pulling the cake out.

4. Can I use a loaf pan instead of a Bundt pan?
Yes, but you’ll need to divide the batter between two loaf pans and reduce baking time to around 55–65 minutes.

5. Why is my pound cake dry?
It was either overbaked or had too much flour. Always spoon flour into the measuring cup, then level off with a knife to avoid packing.

Tips & Tricks

– Add a pinch of nutmeg for subtle warmth.

– Grease and flour your pan right before adding the batter to prevent the butter from sliding down.

– Let the cake cool completely before slicing—it’s worth the wait.

– Want a perfectly smooth top? Use a rubber spatula to even out the batter before baking.

– Pound cake improves in flavor after a day, so it’s a great make-ahead option.

Recipe Variations

1. Lemon Pound Cake
Replace the almond extract with 1 tablespoon of lemon zest and add 2 tablespoons of lemon juice to the milk. Bake as usual, then top with a lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice).

2. Cinnamon Swirl Pound Cake
Mix 1/3 cup brown sugar with 1 teaspoon cinnamon. Pour half the batter into the pan, sprinkle with the cinnamon sugar, then top with the remaining batter. Bake as directed.

3. Chocolate Chip Pound Cake
Fold in 1 cup of mini semi-sweet chocolate chips after the flour and milk are incorporated. Dust the chips with a little flour before adding to prevent sinking.

4. Berry Pound Cake
Toss 1 cup of fresh or frozen blueberries in flour, then gently fold them into the batter. Delicious served with a dollop of yogurt or crème fraîche.

5. Vanilla Bean Pound Cake
Use the seeds of 1 vanilla bean in place of extract, or combine both for a deeply fragrant and luxurious version.

Final Thoughts

This pound cake isn’t just a dessert—it’s a return to basics in the best way. With nothing to hide behind, each ingredient gets its moment to shine. The crumb is tender yet sturdy, the flavor is rich without being overpowering, and every slice offers a quiet kind of joy. It’s the kind of cake you can bring to a neighbor, gift to a friend, or keep on the counter for unexpected company.

Baking it reminded me how calming and rewarding slow baking can be. No rush. Just you, your whisk, and a warm oven humming in the background. You don’t need layers of frosting or complicated fillings to make something memorable. Sometimes, all you need is a good recipe, a little patience, and the scent of vanilla in the air.

And once you take that first bite—soft, buttery, just sweet enough—you’ll know exactly why this cake has stood the test of time.