easy pound cake

This rich and moist pound cake has big notes of butter and vanilla. It&#x27;s an easy to make cake that melts in your mouth and will bring a smile to your face.

Pound Cake

eggs

unsalted butter (226 grams, room temperature)

sugar (200 grams)

all-purpose flour (180 grams)

sour cream (120 milliliters)

salt

vanilla

tsp baking powder

Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.

In a medium bowl whisk together the flour, salt, and baking powder then set aside.

In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.

Add the eggs in one at a time while mixing ad medium speed. Scrape the bowl down and beat until fully incorporated.

Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.

Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.

Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.

Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go. 

Full Recipe: https://preppykitchen.com/pound-cake/

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Perfect Pound Cake Recipe

This Lemon Pound Cake from Delish.com is packed with lemon flavor. 

Lemon Pound Cake

c. (1 stick) butter, softened

c. sugar

lemon zest,

eggs,

pure vanilla extract

c. all-purpose flour

baking soda

baking powder

kosher salt

buttermilk

lemon juice

I'm a little confused on the syrup part, I don't understand why I need the syrup and glaze. But it was really fun to make, it's in the oven right now. I used an 8x8 loaf pan instead, and it hasn't overflowed or anything. This is a great recipe.

Best Recipe Ever! Crusty chewy outside moist and delicious inside! Just the perfect amount of sweetness! Thank you for sharing!

this recipe makes too much batter for the 9x5 loaf pan. my cake overflowed in the oven and began to burn. luckily, i put a baking try under the loaf pan or else it would have been a mess. because it was too much batter, the bake time was also longer. i had to bake it longer to cook the middle and tent the top of the cake so it wouldn’t burn. i would recommend using a bundt pan or something larger if you use this recipe.

other than the size, the pound cake was tasty. only adjustment i made was using less lemon juice in the syrup. i also candied some lemon peels to top the cake, which was a nice touch

Still in the oven as I write this review, but I didn't quite measure my loaf pan assuming they're all pretty standard in size and the recipe seems to be too much for the pan, mine is overflowing.

This recipe sucks. It was awful. The batter was about an inch from the top of the pan but 5 minutes after I put the pan in the oven, I went to go look at it cuz I smelled burning and the batter was literally bubbling out of the pan. I poured some batter out and put it back, hoping it wouldn't continue to spew like it was. I had to pour batter out THREE times because it was a gelationous oozing monster that would not give up. When it finally baked and I took it out of the oven, it was sunken in in the middle. Because I had poured out too much batter. But yet it wouldn't stop coming! I triple checked my amounts so I know it wasn't my error. The texture of the cake was awful as well. I couldn't even eat it, it was that bad. What an awful MESS and waste of food! Ugh. Not pleased a bit.

Brought this to work to share, and it was gone by midday! Ended up sharing the recipe with several coworkers, who made it for Easter.

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

(2 sticks) unsalted butter, softened

sugar

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 pound cake is wonderfully rich and buttery. It has a gorgeous golden brown crust and a nostalgic aroma of vanilla.

Vanilla Bean Pound Cake

(200 grams) sugar

eggs, room temperature

vanilla bean (or 2 tsp vanilla extract)

(250 grams) all-purpose flour,

Preheat the oven to 350F. Butter and flour an 8&#215;4&#8243; or 9&#215;5&#8243; loaf pan.

Using an electric mixer or stand mixer with paddle attachment, beat the butter for about 1 minute until creamy.

Slowly add in the sugar, and beat until light and fluffy (about 2-3 minutes)

Add in the eggs, one at a time, mixing well in between. Scrape the bowl as needed. Then add in the vanilla bean seeds, mix well again.

On low speed, add in the flour and mix until just combined.

Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Check at 45 minutes and loosely cover the cake with foil if browning too quickly.

Do you have a better idea for a Bundt Pan?

I am in love with this recipe! The bread is super soft and melts in your mouth. Thank you so much for sharing this wonderful recipe!

This sweet Peach Pound Cake is filled with juicy chunks of peaches and topped with a brown butter icing. It&#x27;s the ultimate end-of-summer dessert!

Peach Pound Cake

(226 g) unsalted butter, softened

(400 g) granulated sugar

almond extract

(390 g) all-purpose flour

(80 g) buttermilk, room temperature

½ cups (350 g) diced fresh peaches

(120 g) confectioner's sugar

Preheat oven to 325°F. Grease 10-inch fluted pan...

Preheat oven to 325°F. Grease 10-inch fluted pan with nonstick spray.

Using an electric mixer fitted with the paddle...

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 5-7 minutes, or until light and fluffy.

Reduce the speed to medium-low and add the...

Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition.

Add in the vanilla and almond extracts. Continue...

Add in the vanilla and almond extracts. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.

In a separate bowl, combine the flour, baking...

In a separate bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the buttermilk. Continue to beat just until combined. Do not over mix.

Use a silicone spatula to gently fold in...

Use a silicone spatula to gently fold in the peaches. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, 70-80 minutes.

Cool for 10 minutes before removing from pan...

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small pot, melt the butter over...

In a small pot, melt the butter over medium-high heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 7 minutes. Remove from heat.

Pour butter over confectioners’ sugar in a small...

Pour butter over confectioners’ sugar in a small bowl. Stir until well combined. Whisk in just enough milk to make the glaze pourable.

Drizzle glaze over cooled cake and allow to...

Drizzle glaze over cooled cake and allow to sit until glaze hardens about 15 minutes.

https://mediavine-res.cloudinary.com/video/upload/u49gccxvey7ku6mksqza.mp4

This sweet Peach Pound Cake is filled with juicy chunks of peaches and topped with brown butter icing. It’s the ultimate end-of-summer dessert!

Apple cider pound cake is a rich buttery treat infused with festive flavor. Perfect for dessert or as sweet breakfast or snack, you&#39;ll love making and eating this yummy recipe!

Apple Cider Pound Cake

butter (softened)

flour

tsp salt

apple cider

Line a 9x5&quot; loaf pan with parchment paper, with excess hanging over on each side. This will help you remove the pound cake after baking. Set aside.

Add the softened butter &amp; sugar to the bowl of a stand mixer, and cream together until the mixture&#39;s light &amp; fluffy.

Add the cracked eggs, one at a time, to the mixture- beating until completely incorporated after each egg is added.

In a separate mixing bowl, add the remaining dry ingredients and whisk them together until combined.

Add some of the dry mixture, followed by the cider, mixing well after each addition until they&#39;re all evenly combined.

Spray the parchment paper lined loaf pan liberally with non stick cooking spray, and then transfer the batter to the pan.

After you&#39;ve added the batter, drop the dish on the counter 1-2 times to force any air bubbles to the surface.

Bake the pound cake at 350° for 40-50 minutes, or until a butter knife inserted in the center comes out clean.

Let the cake cool for 10-15 minutes. Run a clean knife around any sides touching the loaf pan to release, then pull up on the parchment paper flaps to cleanly remove the cake from the dish.

Transfer the cake to a wire cooling wrack, and let it rest until cooled completely.

Making The Cake

Add the powdered sugar &amp; cider to a mixing bowl. Whisk them together until the mixture&#39;s smooth &amp; evenly combined.

Pour the glaze evenly out over the completely cooled cake.

Let the glaze set up, then slice &amp; serve.

Making The Glaze

Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!

Old Fashioned Blue Ribbon Pound Cake

butter, no substitutes

eggs (at room temperature)

all-purpose flour (sifted (always sift, then measure))

pure vanilla extract ()

Allow butter and eggs to come to room temperature.

Grease and flour a tube pan or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don&#39;t have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don&#39;t fill the pan closer than 2 inches from the top, or it may overflow.  You can use shortening and sugar or use cake release from Wilton! You may need to line the sides of the tube pan with waxed paper so that it is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.

Preheat oven to 350 degrees.

Cream 2 cups butter until soft and there are no lumps.

Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.

Add one at a time, beating until just mixed in before adding the next egg.

Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.

Add vanilla and mix in completely.

Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)

Bake at 350 degrees F for 1 hour and 20 minutes.

*PLEASE NOTE - Cooking times vary depending on several factors: if your oven is calibrated and cooking accurately, if you use a light or dark pan, and if you set the cake pan on a cookie sheet to cook. TEST the cake before the shortest recommended time and adjust from there. This is a wonderfully moist cake but it will be dry if you cook it too long.

Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.

Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.

The recipe is correct as written. There are no baking soda or baking powder in it.

It came out beautiful 🤩 thank you for sharing 🫶🏾

This was the easiest pound cake I have ever made.  It turned out beautifully!! The lemon sauce was delicious!! Thank you for sharing this recipe!! I can’t wait to try it tomorrow!! Thank you.

Perfect every time! 
Thank you for the recipe!

Absolutely love this recipe! Have made it several times now and it never fails to please. I use 3 tsp of Vanilla as I love the extra flavor kick.

The pound cake is wonderful.  I made it for my Mother’s Day celebration on May 10th.  I would have loved to have it on Sunday, but my Mother-In-Law values Bingo more than family.  We took her out to eat and I also baked other items for her and had a gift.  The recipe indicates not filling beyond the 2 inches from top.  I didn’t follow that and glad I didn’t.  I had a 10” Bundt pan.  It didn’t overflow, but caused me to worry it would…it didn’t ..so ignore it!  Lemon sauce in the recipe was wonderful on it.  I will definitely make again.  Didn’t use the wax paper or parchment and it was fine.  Cooked 1 hour at 350 and was perfect.  If you have a 10” Bundt pan fill it up…won’t overflow ..was perfect …don’t worry as I did.

This easy pound cake recipe is a gamechanger!  It has only a few ingredients that mix together quickly in one bowl.  It comes out perfectly every time and it is so delicious and versatile.  It can be dressed up with strawberries or peaches with whipped cream or eaten as is.

The Easiest and Best Pound Cake

box yellow or white cake mix (as is)

canola oil

water

sour cream

Grease cake or bundt pan well or spray completely with Baker&#39;s Joy or other baking spray.

Add all ingredients into a large mixing bowl.

Mix well with a hand mixer.

Pour into your prepared cake pan.

Bake at 350 degrees for 45 minutes.

Check for doneness with a wooden toothpick.  It&#39;s done if it comes out clean.

Cool in the pan for 10 minutes or so before turning out.

Enjoy!

Finally a pound cake recipe that is not overwhelming!  Perhaps I will prepare it and reduce my stress by spending time with my best friend!

This old-school recipe has just 5 ingredients and makes a velvety soft, buttery cake with that famous, crowd-pleasing crusty top!

GRANDMA OLD FASHIONED POUND CAKE

*butter (at room temperature)

vanilla extract (or almond extract (optional))

You do not need baking soda or baking powder in this cake. Eggs are the leavener.

Preheat the oven to 350°F (175 degrees C). (If you haven&#39;t calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)

Coat a 10-inch tube pan or 12-cup bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.

In the bowl of an electric mixer, cream butter and sugar on medium speed until fluffy. Stop the mixer and scrape the sides. Mix again.

Beat in eggs, one at a time, mixing well after each addition. Stop mixer and scrape sides. Mix again.

Beat in flour alternately with vanilla and milk, mixing just until incorporated. Pour batter evenly into the prepared pan and smooth the top. (This is a thick batter.)

Bake in the preheated 350°F oven until a wooden pick (like a skewer or cake tester, inserted into the thickest part of the cake comes out with moist crumbs or no crumbs. (Watch it closely. Every oven bakes differently. As well the pan you use affects cooking times.) If using a thermometer, the internal temperature of the cake will be 200°F when fully cooked.

When the cake is done cooking, remove it from the oven and use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Set the cake on a wire rack to cool in the pan for 25 to 30 minutes, then turn it out onto a wire rack to cool completely. (I double-flip my cake so that the top is the top.)

Serve warm or cool. Store in an airtight container either on the countertop or fridge.

I used this recipe last to make my first butter pound cake from scratch and it turned out perfect!!!! Thank you for sharing this recipe and making it so simple to follow the instructions of the recipe! My family lovesssss it! I’m definitely gonna make this again!!!

This buttermilk pound cake is rich, tender, and beautifully simple. Buttermilk adds a subtle tang and soft crumb while keeping the classic buttery flavor you expect from a traditional pound cake. Perfect served plain or topped with whipped cream or fruit.

Buttermilk Pound Cake

unsalted butter (softened)

buttermilk (at room temperature)

Preheat the oven to 325°F. Grease a 10-cup Bundt pan well with butter and flour or a baking spray with flour.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Beat the butter and sugar on medium speed until very light and fluffy and noticeably lighter in color. (This should take 3-5 minutes.)

Beat in the eggs one at a time, mixing well after each. Scrape the bowl as needed. Mix in the extracts.

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions (start and end with flour). Mix just until combined. The batter should be thick and silky.

Transfer the batter to the prepared pan and smooth the top.

Bake 60 to 70 minutes, or until the top is golden and a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes, then invert onto a rack to cool completely.

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

eggs (room temperature)

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.

Top 13 easy pound cake recipes from across the web

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

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Pound Cake

Pound Cake

Lemon Pound Cake

RumChata Pound Cake

Vanilla Bean Pound Cake

Peach Pound Cake

Apple Cider Pound Cake

Old Fashioned Blue Ribbon Pound Cak...

The Easiest and Best Pound Cake

GRANDMA OLD FASHIONED POUND CAKE

Buttermilk Pound Cake

Vanilla Pound Cake

MISS DOT'S POUND CAKE RECIPE

Top 13 easy pound cake recipes from across the web

The most viewed easy 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

Pound Cake

Pound Cake

Lemon Pound Cake

RumChata Pound Cake

Vanilla Bean Pound Cake

Peach Pound Cake

Apple Cider Pound Cake

Old Fashioned Blue Ribbon Pound Cak...

The Easiest and Best Pound Cake

GRANDMA OLD FASHIONED POUND CAKE

Buttermilk Pound Cake

Vanilla Pound Cake

MISS DOT'S POUND CAKE RECIPE

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