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

    1. I don’t really have an answer for your issue, but I do know that since I’ve discovered Bakers Joy (flour and spray all in one can!), that I’ve never looked back! I’ve never had ANYTHING stick again and it doesn’t leave a trace of flour, like doing it the other way can!! It works great on all my aluminum/glass/silicone pans! I love it! 🙂

      1. I have to agree- with Bakers joy, I’ve never had a baked good stick!!! I’ve even used it in very intricate cake molds and instead of muffin/cupcake liners and it works perfectly everytime! It’s magic! 🙂

        1. 5 stars
          We have been making this cake and custard sauce every year for my husband’s birthday since you first shared it and each year it is —a family favorite. Tonight we are again thankful for you and your Aunt Sue and grateful for how many of our family traditions and dinner table gatherings have been made sweeter and easier because you have shared your gift and passion with us. What a sweet grace you and Southern Plate are to us.❤️

    2. I don’t use soap on my cake pans and they get so they don’t stick. Try to season it again and then wash only with water, keep it out of the dishwasher.
      Good luck.

        1. Why does this recipe not call for baking soda or baking powder? I tried baking a cake in x cold oven and it was a disaster! I don’t know what I did wrong?

        2. Unsalted…..but if you can only find salted, use it. The taste won’t be altered that much. Just a slight hint of salt. The sugar and cream and butter will be the most prominent flavors. Trust me.

      1. I find that if you beat each egg at least 2 min each or more it makes it even more fluffy! Some people make the mistake of using Whip Cream instead of Whipping Cream, which will make it run out of the pan! Mine always turns out perfect!

        1. Why is no baking soda or baking powder use in this cake recipe? I tried a cake that called for a 300* oven and it was a disaster! What did I do wrong? Thank you

  1. I was wondering if you could use a raspberry sauce and would you have an easy recipe for one? But if fresh raspberries are not in season would frozen do?

    1. I would just put them in a small pot (fresh or frozen) with about 2 cup raspberries and 1/2 cup sugar. Stirring constantly, cook over medium heat until berries have formed juice and sugar is dissolved. Taste at this point because you probably want to add another 1/2 cup of sugar. Continue cooking until thick and realize that it will thicken some as it cools.
      BUT for an easier way, just buy raspberry jam and heat it in the microwave a bit to make a lovely pourable sauce 🙂

      1. I saw several people had asked about the butter – whether it be real/margarine/salted/unsalted. Can you tell me which you used? I don’t see it in the recipe just butter
        Thanks so much – enjoy seeing the recipes that you have.
        Barbara

      2. I just taking one out of the oven, i wanted a receipe for a pound cake with a flakey crust. I didnt have cream so i used a dab of milk with 8zo cream cheese room temp. I also added drained pineapple – coconut and flavoring Vanilla – rum. Looks good i baked for 94 min at 300′ until my sticker came out clean

      1. Well, what is your experience with that pan? The standard recommendation for baking in dark pans is to reduce the temp by 15-25. But that’s based on a standard estimate for “dark.”

  2. I just KNEW you’d come through for us! 😉 Thanks for posting this recipe! I can’t wait to make it for Thanksgiving dinner!! I just need to buy a Bundt pan first!

      1. I love this recipe. The crunchy to is a great asset. I use almond extract instead of vanilla. I love that almond taste. People always ask me what flavor is the cake, which they love. Thank you for this. It’s my go to when I want to make something simple, but delicious.

          1. I haven’t had good luck with adding lemon zest / juice. The lemon flavor is okay, but I wanted more lemon flavor and tried zest. Made my cake go “sad”… but, my family likes sad pound cake, so it wasn’t a total loss.

      1. Just double checking because I have an electric stove. Place the cake in a “cold” (not preheated) oven, then turn the oven on 300° and bake for 80-90 minutes?

          1. I have an electric oven also and I always have to add at least 15-20 minutes with a bit of foil sitting on the cake so it doesn’t over brown. The cake is just too wet in the middle if I don’t add the time, even with 20 minutes it’s still a bit damp in the middle. My oven has been recalibrated to correct the temperature setting.

        1. Just made this exactly to the instructions. I have a new large bunt pan. Halfway through baking I could smell something burning. I turned on the oven light and saw the bunt pan was over flowing with cake mix. If this recipe was supposed to be used with two pans it would have been a good idea to mention it.

          1. I just made this same mistake! I’m so upset! I’m going to continue to bake it but I have no idea how this will turn out. This is way too much batter for one pan!!

          2. Hey Keith, I’m so sorry this happened to you. I assure you that if the recipe was supposed to be used with two pans I would have said as much. I’m confused as to how you feel it would benefit me to refrain from sharing that information?
            Two things could have happened: many bundt pans today are actually on the small side so that could have been the culprit. The other is that you may have accidentally used self rising flour instead of all purpose.

            Either way, I am sorry you had an issue.

          3. You should definitely make sure you have a 10-inch pan. Most of the new ones are 9-inch. I ordered my 10-inch Cuisinart on Amazon

      2. 5 stars
        I am making the cake and now I don’t know how it’s gonna come out you said to put it in a cold oven if I put mine in a cold oven it will burn the top as it heats up can I put it in already 300° oven

      1. I tried my hand at baking this cake today. Not sure what happened, but the cake fell. I have to admit, I am new at baking and don’t have the technique down. I will try again, but would like tips on what to do to prevent the cake from falling. Thanks in advance

      2. I made this pound cake tonight and it come out perfect I preheat my oven to 300 Degree so it can get hot and my cake look great my family love it was so brown and Crunchy

Leave a Reply

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

Recipe or Post Rating