Classic Buttery Pound Cake
This classic buttery pound cake uses simple pantry ingredients for a dense yet tender loaf with a golden crust and vanilla flavor.
About This Recipe
Pound cake is simple, but it rewards careful mixing. Creaming the butter and sugar long enough creates a fine crumb, while room-temperature eggs help the batter stay smooth.
This loaf is rich, buttery, and easy to dress up with berries, whipped cream, glaze, or a dusting of powdered sugar.
Ingredients
- ✓1 cup unsalted butter, softened
- ✓1 cup granulated sugar
- ✓1 teaspoon vanilla extract
- ✓4 large eggs, room temperature
- ✓1 2/3 cups all-purpose flour
- ✓1/4 teaspoon salt
Ingredient Notes
- Butter: Softened butter creams best and gives the cake its signature richness.
- Sugar: Granulated sugar helps aerate the butter and creates a lightly crisp crust.
- Eggs: Room-temperature eggs blend more smoothly into the batter.
- Flour: Add flour gradually and mix only until combined to avoid a tough cake.
Instructions
- 1
Heat the oven to 325°F and grease an 8x4-inch loaf pan.
- 2
Beat the butter, sugar, and vanilla until very light and fluffy, about 7 to 8 minutes.
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Whisk the flour and salt together. Add to the butter mixture in small additions, mixing just until combined.
- 5
Pour the batter into the prepared pan and bake for 60 to 70 minutes, or until a toothpick comes out clean.
- 6
Let the cake cool briefly in the pan, then turn out onto a wire rack to cool completely.
Katy’s Kitchen Tips
- Use softened, not melted, butter.
- Scrape the bowl during mixing so the batter stays even.
- Add eggs one at a time to prevent curdling.
- Cool completely before slicing for clean pieces.
Variations and Substitutions
- Lemon pound cake: Add lemon zest to the batter and glaze with lemon icing.
- Almond version: Replace part of the vanilla with almond extract.
- Berry topping: Serve with macerated strawberries or blueberries.
- Chocolate chip: Fold in a small handful of mini chocolate chips.
What to Serve With Classic Buttery Pound Cake
Serve with berries, whipped cream, ice cream, coffee, tea, or a simple powdered sugar dusting.
Storage and Reheating
Wrap tightly and keep at room temperature for up to 3 days.
Freeze slices for up to 2 months and thaw at room temperature.
Common Mistakes to Avoid
- Under-creaming: The cake can turn dense if the butter and sugar are not beaten long enough.
- Cold eggs: Cold eggs do not blend as smoothly.
- Overmixing flour: Too much mixing after flour toughens the crumb.
- Slicing hot: Warm pound cake can crumble and compress.
FAQ
Why is my pound cake dense?
It may not have been creamed long enough, or the flour was overmixed.
Can I freeze pound cake?
Yes. Wrap slices tightly and freeze for up to 2 months.
Do I need a glaze?
No. The cake is flavorful on its own, but glaze or berries are lovely.
How do I know it is done?
A toothpick inserted in the center should come out clean or with a few crumbs.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 285 kcal
- Carbohydrates: 30 g
- Cholesterol: 95 mg
- Fiber: 1 g
- Protein: 4 g
- Sodium: 205 mg
- Sugar: 17 g
- Fat: 17 g
- Saturated Fat: 10 g