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Classic Pound Cake

A close-up of a slice of golden-brown pound cake on a white plate, showcasing its tender crumb.
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A traditional pound cake recipe with a dense, buttery crumb, perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract and lemon zest, if using.
  5. In a separate bowl, whisk together the flour and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 60-75 minutes for a Bundt pan, or 70-85 minutes for a loaf pan, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a richer flavor, use high-quality butter.
  • Ensure your eggs and butter are at room temperature for best results.
  • This cake is delicious served plain, with fresh berries, or a dusting of powdered sugar.

Nutrition

Find it online: https://recipestokeep.com/pound-cake-recipe/