One Pound Cake Recipe: The Perfect Buttery Classic for Any Occasion
There’s something truly magical about a classic pound cake. The rich, buttery aroma filling your kitchen, the dense yet tender crumb that practically melts in your mouth – it’s comfort food at its finest. This One Pound Cake recipe delivers perfection in every slice, creating a dessert that’s elegant enough for special occasions yet simple enough for everyday enjoyment.
Why This Pound Cake Stands Out
What makes this recipe exceptional is its heritage. Based on “The Perfect Pound Cake” from Rose Levy Beranbaum’s legendary “The Cake Bible,” this version has been tested extensively to ensure flawless results every time. The secret lies in the precise measurements and technique that create that signature dense-yet-moist texture pound cake lovers crave.
Unlike lighter sponge cakes, pound cake gets its name from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour. While modern versions have been refined, the rich, substantial character remains intact. This recipe maintains that classic appeal while ensuring the perfect balance of flavors and textures.
Ingredients for Success
The ingredient list for this pound cake is beautifully simple, which is part of its charm. You’ll need:
- 3 tablespoons full-fat milk at room temperature
- 3 large eggs at room temperature (150-165g total weight)
- 1 1/2 teaspoons vanilla extract
- 1 cup cake flour, sifted
- 3/4 cup caster sugar (superfine sugar)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 13 tablespoons (185 grams) unsalted butter, softened to 18°C/64°F
The key to success lies in using room temperature ingredients and precise measurements. Room temperature butter creams beautifully with the sugar, while room temperature eggs incorporate smoothly without cooling the batter.
Step-by-Step Baking Instructions
Begin by preheating your oven to 180°C/350°F (165°C fan) with the shelf arranged so your loaf pan will sit in the middle of the oven. Proper oven temperature is crucial for even baking.
Prepare your 8.5″ x 4″ loaf pan by greasing it thoroughly with unsalted butter, then dusting with flour and knocking out the excess. This ensures your cake will release cleanly after baking.
In a medium bowl, lightly whisk together the milk, eggs, and vanilla. Set this wet mixture aside while you work with the dry ingredients.
Place the flour, sugar, baking powder, and salt in a large bowl or stand mixer. Beat for 30 seconds on low speed to combine everything evenly.
Add the softened butter and half of the egg mixture. Beat on low speed until incorporated (about 30-40 seconds) – the mixture will become a thick batter. Increase to high speed and continue beating for 1 minute to develop structure.
Scrape down the bowl, then add half the remaining egg mixture and beat for 20 seconds on high speed. Scrape again, add all the remaining egg mixture, and beat for another 20 seconds.
Scrape the batter into your prepared loaf pan and smooth the top. The batter should be thick but pourable.
The Perfect Bake
Bake for 30 minutes until the top begins to split slightly. Working quickly, open the oven (don’t remove the pan) and make a light cut with a small, sharp knife along the split to help it open up nicely. Work fast to prevent the cake from collapsing.
Bake another 20-25 minutes until a skewer inserted in the center comes out clean. If the cake is getting dark, cover it with a loose sheet of foil towards the end of baking.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Patience is key here – allowing the cake to cool properly ensures the perfect texture.
Serving Suggestions and Variations
This pound cake shines in its simplicity, but it’s also incredibly versatile. Serve thick slices with any of these delightful accompaniments:
- Whipped cream and fresh fruit for a traditional presentation
- Simply with butter for pure indulgence
- Butter and honey combination for sweetness with depth
- Fruit compote for a fruity twist
- Mascarpone or thick yogurt with crushed nuts (pistachios are particularly fabulous)
If you’re looking for other baking projects to complement your pound cake, consider trying our Easy Homemade Pizza Dough Recipe for a savory counterpart to your sweet baking adventures.
Tips for Pound Cake Perfection
Room temperature ingredients are non-negotiable for the best results. Cold butter won’t cream properly, and cold eggs can cause the batter to break.
Don’t overmix once the flour is added – mix just until combined to avoid developing too much gluten, which can make the cake tough.
Use an oven thermometer to ensure accurate baking temperature. Oven temperatures can vary significantly, and precision matters with delicate cakes.
For an extra flavor boost, consider adding citrus zest, almond extract, or spices like cinnamon or nutmeg to the batter.
Why Pound Cake Endures
Pound cake has stood the test of time because it represents baking at its most fundamental and satisfying. There’s no fancy decoration needed – the cake speaks for itself with its rich flavor and perfect texture. It’s the kind of dessert that evokes nostalgia while still feeling contemporary.
This recipe is perfect for beginners because it teaches fundamental baking techniques, yet experienced bakers will appreciate the precision and reliability of the results. It’s a versatile base that can be dressed up or down depending on the occasion.
If you enjoy this baking project, you might also love our Greek Pita Bread Recipe for another foundational baking experience that yields delicious results.
Storage and Make-Ahead Tips
Pound cake stores beautifully. Wrap it tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months. The flavor actually improves after a day, making it an excellent make-ahead dessert for parties or gatherings.
For special occasions, consider making individual mini pound cakes using small loaf pans. They make wonderful gifts and are perfect for portion control.
This pound cake also pairs wonderfully with coffee or tea, making it ideal for afternoon tea parties or brunch gatherings. For more brunch inspiration, check out our Easy Sausage and Egg Casserole recipe.
Whether you’re baking for a special occasion or simply treating yourself to something delicious, this One Pound Cake recipe delivers consistent, satisfying results that celebrate the timeless appeal of classic baking.
One Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 180°C/350°F (165°C fan) with shelf arranged so loaf pan will sit in middle of oven
- Grease 8.5″ x 4″ loaf pan with unsalted butter, dust with flour and knock out excess
- Lightly whisk together milk, eggs, and vanilla in medium bowl and set aside
- Place flour, sugar, baking powder, and salt in large bowl or stand mixer, beat 30 seconds on low speed
- Add softened butter and half of egg mixture, beat on low speed 30-40 seconds until incorporated
- Increase to high speed and beat for 1 minute to develop structure
- Scrape down bowl, add half remaining egg mixture, beat 20 seconds on high speed
- Scrape down sides, add remaining egg mixture, beat 20 seconds
- Scrape batter into prepared loaf pan and smooth the top
- Bake 30 minutes until top begins to split slightly
- Quickly open oven and make light cut along split with small sharp knife to help it open nicely
- Bake another 20-25 minutes until skewer inserted in center comes out clean
- Cool in pan 10 minutes, then turn out onto wire rack to cool completely
