best pound cake

This RumChata Pound Cake is a cinnamon and vanilla flavored bundt cake filled with RumChata and topped with a sweet and boozy RumChata sauce!

RumChata Pound Cake

milk

white vinegar

all-purpose flour

cinnamon

baking soda

salt

(2 sticks) unsalted butter, softened

sugar

eggs

vanilla extract

RumChata

unsalted butter

brown sugar

half & half

https://mediavine-res.cloudinary.com/video/upload/mcaz9uj2cenpqygydfcw.mp4

RumChata Pound Cake is a cinnamon and vanilla flavored bundt cake filled with RumChata and topped with a sweet and boozy RumChata sauce!

This simple recipe for class pound cake is always a winner. It doubles as a make-ahead breakfast and easy dessert. (Strawberries and whipped cream can really dress it up.)

Classic Pound Cake

Cooking spray

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

almond extract

c. all-purpose flour

baking powder

kosher salt

c. milk

This pound cake recipe works perfectly!  It was crispy on the outside and moist and delicious on the inside.  Actually I think it was perfect!

    Who ever did not like it probably can’t even cook grits!

Perfect recipe, just like what I've come to expect from Delish! Yummy buttery flavor with a lovely hint of almond, almost like a financier. I didn't even use whole milk because I don't normally buy it, and it still turned out perfectly. Subbed 2/3 cup skim milk + 1/3 cup nonfat greek yogurt.

The reason this recipe is turning out dry for most people is because pound cake is supposed to have equal parts of flour, sugar, butter, and eggs. If you replace the two cups of flour with just one cup, the cake should come out well.

Tried this recipe twice just changing the flavor by using grated orange  rind and was quite successful ,on point very moist and tasty Its sad that others haven't been  so lucky.

if you use this recipe, definitely add milk or some sort of liquid! the batter is almost like a dough without it. i added some milk to mine and it ended up being delicious! I also added lemon extract rather than almond extract and it was great.

Great recipe, the pound cake was perfect. Thank you.

Best pound cake recipe I have ever tried. I have been looking for an easy and delicious pound cake recipe for years and this one did it for me. Do buttery and soft. Yumm.

Once all the ingredients were mixed the batter was more like cookie dough. I added somewhere between 1/4-1/2 cup of oil to thin it out a bit. It was still a dense cake but very yummy. I will be trying it again but using 1/4-1/2 melted butter. Ill be sure to update.

Cake should not be baked more than 45 minutes. One hour is too long and my cake had burned edges and is very dry.

I tried baking mine in a bunt cake pan for 45 minutes at 350. I also live in Colorado so I adjusted the time and temp for the altitude. It was not dry.

DO NOT RECOMMEND RECIPE AS IS 
the batter tasted like flour and baking powder before I added Extra ingredients! 

I’m SO glad I read the reviews before putting it in the oven! I added About 3/4 cup of milk and 2 Tbsp of mayo and my cake came out very moist. However, the cake still lacks flavor. This is a decent base recipe if you add milk, mayonnaise, and a little more sugar (to your taste), then you can flavor your cake the way you like and it’ll turn out pretty good.

best pound cake ever! very moist. Baked a little under 1 hour and substituted baking powder with baking soda and lemon (I had no baking powder). delicious....making it again

Great recipe,  one note  this cake is dry always has been,  add strawberry  or blueberry to slices.  To do topping cut strawberries add to pot add water to cover bottom,  slow cook til tender add sugar if you want,  blueberries just need to cook til tender,  mash with potato masher or put in blender to blend do not over do.  Just like gramma use to make.

Made this today, so simple and fast to get together. I drizzled a fresh lemon glaze over it as it cooled. Next time I’ll leave the almond extract out, not a fan

So I assume this recipe was modified after the people said there was no milk cuz there is a cup of milk in it. It tasted good but it was too heavy and dense. Maybe I'm just not good at making pound cake. I over-mixed it maybe?

Second attempt turned out perfect, moist and I doubled the recipe

Very sad it's almost perfect! But I won't bake that one anymore this recipe is not great, JoyBeaking does a much better pound cake! Don't waist the ingredients on this one.

Did not read the reviews, after mixing it up, I said this is not right then I read the reviews 
everyone was saying it needed milk , didn't want to waste my ingredients, so I added milk to the mixture and it came out pretty good 😊 otherwise I would have had a very dry pound cake. Please please do not make this recipe. Never again.

https://streaming.hearstdigitalstudios.com/dfbf1c29-37ee-4b85-a271-17d7170589b2/video_rover_16x9_1080p_hd_1568904500_14753.mp4

This easy Peanut Butter Pound Cake is studded with chocolate and peanut butter chips and then gets topped with an peanut butter glaze!

Feast Your Eyes On Peanut Butter Pound Cake

Recipe video above. Pound Cake is a classic, very buttery vanilla cake commonly made in loaf form. The crumb is quite dense compared to typical cakes, but when made well, it should be moist, soft and melt-in-your mouth, as this one is!This Pound Cake recipe is based on one called &quot;The Perfect Pound Cake&quot; from &quot;The Cake Bible&quot; by Rose Levy Beranbaum. She tested it over 40 times and we’ve tried it many ways as well, but couldn&#039;t improve on it. So I’ve taken the liberty of changing the name here to the BEST Pound Cake. :-)Please make sure the milk, butter and eggs are at room temperature, as directed in the recipe. This is especially important for Pound Cake.

The Best Pound Cake

tbsp milk (, full fat, at room temperature)

eggs (,

tsp vanilla extract

cake flour (,

caster sugar (superfine sugar)

tsp baking powder

tsp salt

tbsp (185 grams) butter, unsalted, softened

Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.

Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4&quot; loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)

Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside.

Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.

Add butter and half eggs: Add the softened butter and 1/2 of the egg mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) – it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.

Add half of remaining egg mix: Scrape down the bowl. Add half the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds on Speed 7.

Add remaining egg mix: Scrape down the sides again. Add all the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds.

Fill pan: Scrape batter into the prepared loaf pan and smooth the top.

First bake (30 min): Bake for 30 minutes until top begins to split slightly.

Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (15 cm / 6&quot;) to help the split to open up nicely. Work fast –  do not leave oven open for long or the cake will collapse.

Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the centre comes out clean. If the cake is getting dark you can cover it with a loose sheet of foil towards the end of the bake time.

Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.

Serving: Serve thick slices with any of the following or a combination – whipped cream and fruit (traditional); just butter; butter + honey (pictured in post); a fruit compote; mascarpone or thick yogurt with crushed nuts (pistachio would be fabulous!). See in post for more ideas.

A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm buttery amaretto sauce. Serve the sauce on the side for dipping, or drizzle over the pound cake. Both are equally delicious. 

Almond Amaretto Pound Cake

(2 sticks) unsalted butter (softened)

Dixie Crystals Extra Fine Granulated Sugar

amaretto

Dixie Crystals Light Brown Sugar (packed)

Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.

In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto.

Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.

Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.

Serve pound cake warm drizzled with amaretto sauce.

I have made this cake two timss and it sticks to the pan every time. It also does not get done all the way. I don't have a very good oven. We still eat the cake and we love it.

I’ve made this recipe a few times and it’s always a hit! However, the most recent pass needed waaaaay longer than 65 minutes to bake. Not sure why? Covering it with foil and popping back in at a slightly lower temp for another 20 minutes. Fingers crossed!

Excellent recipe! Delicious!
It was a hit and the sauce took this cake to the next level!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1482195763/q1ntus4p5be8guvkeksw.mp4

Almond Amaretto Pound Cake - A dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce.

The simplicity of this pound cake recipe and the versatility, make it a comforting and classic choice for any occasion.

unsalted butter (softened to 65ºF (18ºC))

eggs (room temperature)

sour cream

Heat the Oven – Set the oven rack to the center position. Preheat to 350ºF (176ºC). Lightly grease a 9×5-inch loaf pan with butter and coat it with flour, tapping out the excess. Alternatively, add a parchment paper sling after greasing to make removal easier.

Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt.

Cream the Butter and Sugar – In a stand mixer fitted with a whisk attachment or hand mixer, beat the softened butter on medium speed for 1 minute. Slowly add the sugar in with the mixer on medium speed, mixing for 30 seconds. Mix at medium speed until light and fluffy, scraping down the bowl halfway through, about 3 minutes.

Incorporate the Eggs – Add the eggs one at a time over medium speed, mixing until incorporated, about 20-second intervals. Scrape down the side of the bowl after each addition.

Add the Sour Cream and Vanilla – Mix in the sour cream and vanilla over medium speed, about 15 seconds. Scrape down the sides of the bowl.

Make the Cake Batter – Add the flour mixture and mix over low speed until just combined, about 10 seconds. Use a spatula to mix in any remaining flour pockets. Do not overmix!

Bake – Pour the batter into the greased pan and smooth the top with a spatula. Bake until the surface is golden brown and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay) or the internal temperature reaches 200 to 205ºF (93 to 96ºC), about 45 to 50 minutes.

Cool – Cool the bread in a pan for 10 minutes. Carefully run a knife or small spatula around the sides of the pan. Use the parchment paper sling, to remove the poundcake and transfer it to a wire cooling rack. Cool completely before slicing.

This buttery vanilla pound cake is rich, moist, and packed with flavor. Perfect for slicing, topping with fruit and cream, or enjoying all on its own!

Vanilla Pound Cake

salted butter (room temperature)

tbsp neutral oil

white sugar

vanilla bean paste (or extract)

fine sea salt

sour cream (room temperature)

Preheat

Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan, or use a baking spray that contains flour.

Cream

In a stand mixer or with a hand mixer, cream the butter, oil, and sugar together on medium speed for 5–7 minutes, until the mixture is very pale, fluffy, and voluminous.

Add eggs one at a time, beating well and scraping the bowl after each. Then mix in the vanilla bean paste.

Whisk

In a separate bowl, whisk together the flour, baking powder, and salt.

On low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions:⅓ dry → mix.  ½ sour cream → mix. Repeat, ending with flour

Mix just until combined — don’t overmix.

Pour

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to remove air bubbles.

Bake

Bake for 65–75 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs. If it starts to brown too quickly, loosely tent with foil around the 50-minute mark.

Cool

Let the cake cool in the pan for 20–25 minutes, then carefully invert onto a wire rack to cool completely.

I saw your video on Facebook. I loved your enthusiasm and passion for baking which made me want to bake this pound cake. It was a very easy recipe and it turned out so delicious. Thank you for doing what you do and keep spreading your passion for baking with the world.

This pound cake was phenomenal.   I have been baking for over 50 years.  Served it for Family Friday dinner and everyone raved about it.  Topped it with strawberries and whipped cream.  I should have used the bunt pan, it was way too much batter for my 9x5inch loaf pan.  Will definitely be making this again and again.  Lots of ideas on how to serve it.  Love your energy and inter actions with your sister.

It’s im the oven now and I can’t wait to try it. Question… I just got a Sumo mandarin Olive Oil, could I use that with maybe some zest too? Would it change it too much?

I’m in the process of baking this Pound cake recipe as I type! I already know it’s going to be delicious I had a taste of the batter, my taste had a little party. I’m so excited I’ll be back with an update.

I have made this cake 4 times. It hits every time! Found you on TikTok!

Hi Justin, can I use self rising flour instead of all purpose flour and leave out the baking powder and salt?

Bomb.com! I’ve been searching for the perfect poundcake recipe and here it is! Came out dense, but also so moist and flavorful. It was a hit for Christmas Eve dinner and will be my go-to!

The absolute BEST pound cake I’ve ever tasted. We’ve made one, monthly, since getting the recipe. Djm, lol..

Cake came out great. Delicious flavor and texture. Just make sure you grease and flour your Bundt pan well for easy removal.

Made this for Thanksgiving 2025

10/10! Amazing 
Thank You

Top 6 best pound cake recipes from across the web

The most viewed best pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

RumChata Pound Cake

Classic Pound Cake

The Best Pound Cake

Almond Amaretto Pound Cake

Classic Pound Cake

Vanilla Pound Cake

Top 6 best pound cake recipes from across the web

The most viewed best pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

RumChata Pound Cake

Classic Pound Cake

The Best Pound Cake

Almond Amaretto Pound Cake

Classic Pound Cake

Vanilla Pound Cake

The most viewed best pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine