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Pound Cake Recipe

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.

A sliced pound cake on a white tray

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.


pound cake ingredients in bowls

Ingredient Notes

How to make Pound Cake

  • Combine the eggs, yolks, half the milk and the vanilla in a small bowl. Set it aside.
  • Sift the dry ingredients into a mixing bowl with the sugar.
  • Mix the dry ingredients to combine.
  • With the mixer running on low, toss the softened butter into the dry ingredients.
  • Mix until the flour is coated with butter.
  • With the mixer running, add the rest of the milk.
  • Mix on medium high for 2-3 minutes to aerate the batter.
  • Add the egg mixture and mix until smooth. Scrape the bowl in between to avoid lumps of thick batter.
  • Pour the batter into a buttered and floured loaf pan, Bundt pan or angel food cake pan.
  • Use the tip of a small spatula to make a trench down the center of the cake.
  • Bake until a toothpick inserted in the center comes out clean. Cool at least 20 minutes before turning out of the pan.

Frequently Asked Questions

How is pound cake different from regular cake?

Pound cake is meant to be eaten without frosting so the cake itself needs to be very moist and rich. Pound cake has a high proportion of butter. This gives pound cake a melt-in-your-mouth texture.

How do you keep pound cake moist?

Adding a little more sugar than the traditional pound cake recipe helps keep the cake moist. Adding milk also moistens the cake.

Is cake flour or all-purpose flour better for pound cake?

Cake flour makes a softer and more tender pound cake than all purpose flour. Bleached cake flour allows the batter to hold more liquid for a moister cake and is also slightly acidic. Acidity weakens gluten and makes a softer cake crumb.

What makes pound cake so heavy?

The traditional pound cake recipe made with equal proportions of butter, sugar, flour and eggs can tend to be heavy. A little baking powder can be added to lighten the crumb.

Why this is 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 traditional pound cake recipe to make it better. I baked 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.

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. I used the same formula to make a great Vanilla Butter Cake and White 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.

Two slices of pound cake on a white plate. Wooden table

Quick tip: To make an easy 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.

Here are some other pound cake recipes for you to try:

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.

If you love this recipe as much as I do, please consider leaving a 5-star review.

Perfect Pound Cake
Print Recipe
4.52 from 365 reviews

Perfect Pound Cake Recipe

A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery, vanilla flavor. This is a really great pound cake!
Prep Time30 minutes
Bake Time1 hour
Total Time1 hour 30 minutes
12 slices


  • 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).
  • Cool in the pan for 10 minutes then turn the cake out onto a cooling rack and cool to room temperature.


My Book
KA Stand Mixer
Offset Spatula
Loaf Pan
Cooling Rack

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Calories: 351kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 107mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 685IU | Calcium: 48mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating


Tuesday 26th of September 2023

How many slices do I need to select to bake this pound cake in the traditional pound cake tube pan?

Eileen Gray

Tuesday 26th of September 2023

The recipe as it is written could be baked in a tube pan. The baking time will be shorter since the cake will bake from the center and the sides.


Friday 15th of September 2023

It does not to say what to do after it bakes? Let it cool in pan or on rack?


Eileen Gray

Saturday 16th of September 2023

I've updated the recipe card to include cooling instructions. Thanks for the comment.


Monday 31st of July 2023

Do you have a temperature measurement for doneness? I ask because I’d like to bake this as mini-loaves. Thank you

Eileen Gray

Tuesday 1st of August 2023

About 200F.


Saturday 8th of July 2023

Oops I meant whole milk


Saturday 8th of July 2023

Hi there, I only have 2% milk. What should I add to get the same effect using while milk? Thanks

Eileen Gray

Saturday 8th of July 2023

2% milk will work fine.