After months of research and testing I created Pound Cake Perfection. This is the ultimate old-fashioned, buttery pound cake that melts-in-your mouth. I think this will become your go-to recipe.
How to achieve Pound Cake Perfection
A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery, vanilla flavor. It’s beautiful in it’s simplicity.
While I’m not opposed to a little glaze or powdered sugar on a pound cake, I think pound cake is meant to be eaten without any frosting. You want all the richness in the cake itself. If you’ve got a really great cake recipe, there’s no reason to hide it under a pile of sweet frosting.
So why is it called “pound cake” anyway?
Pound cake got it’s name based on the original formula of 1 pound each of butter, sugar, eggs and flour. It’s called “quatre-quarts” (four-fourths) by the French.
Let’s make a Better Pound Cake Recipe
There are about a bajillion pound cake recipes out there on the interwebs and, frankly, I’m shocked at how many of them still use the original 1:1:1:1 formula.
Personally, I find that recipe is less than ideal. It’s fairly dense, a little chewy and has a slightly flat taste.
I decided to tweak the original quatre quarts recipe to make it better. If you’re a baking geek like me, you can read all about how I adjusted the percentages in this comprehensive post about creating a great cake recipe.
If you still haven’t slaked your thirst for all the knowledge about cake batter, go ahead and read through my 7-part Cake Batter Series.
To develop my Cake Batter Series of posts I baked over 100 pound cakes over several months of research and testing. I tested each ingredient and how it works in the cake. I also tested various mixing methods, ingredient temperatures and alternative ingredients.
Through all this testing and tweaking I learned exactly what I needed to do to create my ideal pound cake.
Here are the changes I made to the original recipe:
To lighten the cake I added a little baking powder to the recipe. A pinch of salt and a teaspoon of real vanilla extract were added to enhance the flavor.
I upped the sugar just a bit for some added sweetness and tenderness, extra egg yolks for richness and a little milk for moisture.
Pound Cake Perfection, Achieved:
My Pound Cake is the perfect melt-in-your-mouth buttery cake that I was looking for.
I also created variations using sour cream and honey. I love all three cakes for different reasons. The sour cream variation has an extra moist and tender crumb and the honey variation has a lovely tawny color and slight caramel flavor. If you love chocolate try Chocolate Pound Cake or Marple Pound Cake.
I baked all the cakes in a 9”x5” loaf pan, but they also bake up beautifully in a Bundt pan. A friend even baked the batter as cupcakes with great success.
Here are some other pound cake recipes for you to try:
- Key Lime Pound Cake
- Honey Pound Cake
- Sour Cream Pound Cake
- Marble Pound Cake
- Coconut Pound Cake
- Chocolate Pound Cake
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
To make a quick petite four cut the pound cake into cubes. Line the cubes onto a clean cooling rack set over a sheet pan. Drizzle Quick Fondant Icing over the cubes and leave them until the icing sets.
If you love this recipe as much as I do, please consider leaving a 5-star review.
Perfect Pound Cake Recipe
- 3 large eggs (room temp)
- 4 egg yolks (room temp)
- 1 teaspoon vanilla extract
- 2 oz whole milk (¼ cup, divided)
- 8 oz cake flour (1 ¾ cups)
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 10 oz granulated sugar (1 ¼ cups)
- 9 oz unsalted butter (room temp)
- Preheat the oven to at 350 °F. Butter and flour a 9"x5" loaf pan or Bundt pan.
- Combine 3 large eggs,4 egg yolks, 1 teaspoon vanilla extract and half the milk in a small bowl, whisk to combine and set aside.2 oz whole milk
- Sift together 8 oz cake flour, ¼ teaspoon table salt and 1 teaspoon baking powder in a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. Add 9 oz unsalted butter to the flour and mix until combined. Add the other ½ of the milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If your using a hand mixer add another minute or two to the mixing time.
- Scrape the bowl and paddle thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
- Pour the batter into the prepared pan and smooth to an even layer. Bake until a toothpick inserted in the middle comes out clean (about 55-65 minutes).
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Saturday 25th of March 2023
It’s actually the most perfect pound cake I have made and I’ve made many. I made this pound cake for my family three times and we’ve had it with vanilla ice cream or fresh strawberries and whipped cream. Yum! Thank you for sharing your recipe.
Friday 24th of February 2023
I really appreciate you giving the egg amount in weight. I have chickens that lay banty eggs, which are small. I have a zillion eggs, but it's always a guessing game how many to add. I'll be sharing your recipe with my chicken friends because this is rarely ever done but soooo nice to have.
Friday 17th of June 2022
Is there a way to make it into a banana pound cake? Love your recipes and insights!
Saturday 18th of June 2022
I'm sure there is, but it would take some testing.
Friday 18th of March 2022
Good day ... what is the difference between salted and unsalted butter in recepis. Will it be ok if I substitute with salted butter
Saturday 19th of March 2022
If you use salted butter you might want to reduce or eliminate the salt in the recipe. I always use unsalted butter so I can control how much salt is in the final recipe. The amount of salt in butter can vary by brand.
Thursday 9th of December 2021
Why don't you whip the egg whites to add extra fluffiness? Or would that not be the result? Also, would a little oil in place of some of the butter add extra moistness? Thanks!
Wednesday 15th of June 2022
@Eileen Gray, In a pound cake wouldn't beating the egg whites make the cake as tough and rubbery as a basket ball?
Thursday 9th of December 2021
Well, you could do those things but then it would be less like a pound cake and more like a butter cake or layer cake. I have a vanilla cake recipe that has whipped whites and I have a buttermilk cake that uses oil.