Easy Pound Cake Recipe

As an Amazon Associate I earn from qualifying purchases.

Introducing the Southern Plate famous pound cake recipe! This simple yet delectable vanilla pound cake is sure to delight with its moist and sweet perfection.

Fork breaking off piece of pound cake.

Let me emphasize just how straightforward this pound cake recipe is. With only six ingredients, chances are you already have most of them in your kitchen: eggs, butter, sugar, all-purpose flour, whipping cream, and vanilla extract. The preparation takes roughly 20 minutes, then it’s a matter of letting the oven do the work. The addition of whipping cream guarantees that every slice of this pound cake is wonderfully moist and tender. 

While traditional pound cakes were typically baked in loaf pans, don’t fret if you don’t have a tube pan. I prefer using a bundt cake pan, and rest assured, it turns out just as scrumptious. You’ll even get that delightful crunchy crust on the bottom!

Some of my other favorite cake recipes are Easy Birthday Cake Recipe From Scratch, Coca-Cola Cake, and Chocolate Velvet Cake With Cream Cheese Icing

 

 

Labeled ingredients for easy pound cake recipe.

What You Need To Make This Easy Pound Cake

  • Eggs
  • Unsalted butter
  • Sugar
  • All-purpose flour
  • Whipping cream
  • Vanilla extract

Helpful Kitchen Tools

Grease bundt pan with cooking spray.

Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature. 

Cream butter and sugar in large bowl.

In a large bowl, cream the butter and sugar until smooth.

Add eggs to mixing bowl one at a time.

Add the eggs, one egg at a time, beating for one minute after each addition.

Sift flour into bowl.

Sift the flour and add it to the creamed mixture alternately with the whipping cream.

Alternate between whipping cream and flour.

Mix until fully incorporated.

Stir in the vanilla extract.

Stir in the vanilla extract.

Pour into bundt pan and bake.

Pour vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.

Bundt pound cake.

Cool completely before removing from pan and turning the bundt cake out onto a wire rack.

Pouring custard sauce over slice of pound cake.

Serve your butter pound cake with Mama’s custard sauce and some fresh berries.

2 slices of pound cake with custard sauce.

Enjoy the best pound cake recipe ever!

How To Store Pound Cake

Store your pound cake in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. You can also freeze the entire cake or individual slices for up to 3 months. I recommend double wrapping in plastic wrap and then aluminum foil.

Can I Change Up This Recipe?

Yes! There are many ways to customize this pound cake. You can add fruits, nuts, or flavorings like lemon or almond extract for different variations. Here are some ideas:

    • Top your pound cake with a simple vanilla glaze. You’ll need 1 1/2 cups of powdered sugar, a teaspoon of vanilla extract, and a few tablespoons of milk. Mix together until it has a school glue-like consistency and sticks to the back of the spoon and then pour over the cooled cake.
    • Swap the vanilla for lemon extract and lemon zest and top your pound cake with a lemon glaze. Use the glaze recipe above and swap the vanilla for lemon juice.
    • Swap for almond extract and top your cake with a vanilla glaze, decorated with slivered almonds.
    • Opt for peppermint extract and top your cake with a vanilla glaze, decorated with crushed peppermint candy cane pieces for a festive holiday dessert.
    • For extra flavor and texture, add up to a cup of shredded coconut, mini chocolate chips, fresh berries, chopped nuts (pecans or walnuts are my picks), or dried fruit.
    • Instead of a glaze, spread some creamy chocolate frosting on your sweet vanilla pound cake.
    • Serve with whipped cream and fresh berries or a scoop of vanilla ice cream.

Recipe FAQs

Why is it called a pound cake?

Traditionally, a classic pound cake was made with a pound of each of the four main ingredients in this recipe: butter, eggs, sugar, and flour. 

Why is whipping cream used in this recipe?

Whipping cream is used to add moisture and richness to the pound cake. This contributes to its tender texture and delicious taste.

What’s the best way to serve this pound cake?

This pound cake is often served in thick slices, and for an extra treat, it’s accompanied by Mama’s custard sauce, making it even more delightful.

Here are more fantastic cake recipes:

Cheesecake Toppings & An Easy Cheesecake Recipe

Ole Fashioned Southern Sugar Plum Cake

Old Fashioned Hummingbird Cake Recipe

Peach Dump Cake Recipe (3 Ingredients Only)

Pumpkin Praline Cake With Cream Cheese Icing

Vegan Sweet Potato Cake With Maple Cashew Icing

Slice of pound cake with custard sauce.

Easy Pound Cake Recipe

Made famous by my Aunt Sue, here's an easy pound cake recipe that's guaranteed to deliver a deliciously moist and sweet vanilla sponge cake.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: cake, pound
Servings: 4
Calories: 465kcal

Ingredients

  • 6 eggs
  • 1 cup butter 2 sticks
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 cup whipping cream also known as heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature.
    6 eggs, 1 cup butter
  • In a large bowl, cream the butter and sugar until smooth. Add the eggs, one egg at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
    6 eggs, 1 cup butter, 3 cups sugar, 3 cups all-purpose flour, 1 cup whipping cream
  • Stir in the vanilla.
    1 teaspoon vanilla extract
  • Pour the vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Notes

Note: I make this recipe, every time, exactly as written using the ingredients exactly as written. I don't recommend any substitutions or additions.

Nutrition

Calories: 465kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

“How many slams in an old screen door? Depends on how loud you shut it. How many slices are in bread? Depends on how thin you cut it. How much good inside a day? Depends on how good you live ‘em. How much love is inside a friend? Depends on how much you give ‘em.”

~Shel Silverstein. Submitted by Jenny. Click here to read more or submit your own.

Similar Posts

548 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating