This classic pound cake is a buttery, fine-crumbed loaf made from scratch with butter, sugar, eggs, flour, milk, and vanilla. Creaming the butter and sugar well, then adding the eggs gradually, gives it a tender texture and a golden crust that’s delicious plain or dressed up with fruit.

Ingredients

1 cup (227 g) unsalted butter, softened but still cool to the touch
1 ⅔ cups (333 g) granulated sugar
4 large eggs (about 200 g without shells), at room temperature
2 ½ cups (300 g) all-purpose flour, measured by weight or spooned and leveled
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
½ cup (120 ml) whole milk, at room temperature
2 teaspoons (10 ml) vanilla extract
Butter or nonstick baking spray, for greasing the pan

Instructions

Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 325°F (163°C). Grease a 9-by-5-inch (23-by-13-cm) loaf pan, then line it with a strip of parchment paper that hangs over the two long sides. The parchment makes it easier to lift out the cake after it has cooled. Let the butter, eggs, and milk lose their chill while you measure the other ingredients; avoid warming the butter until it looks shiny or oily.
Combine the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt until evenly mixed. In a small cup or bowl, stir the vanilla into the milk. Keeping these two mixtures ready before you start creaming makes it easier to mix the batter briefly at the end, which helps prevent a tough cake.
Cream the butter and sugar. Put the softened butter in a large bowl or the bowl of a stand mixer. Beat on medium speed until smooth, about 30 seconds. Add the sugar gradually and beat on medium-high for 3 to 5 minutes, scraping the bowl once or twice. The mixture should look noticeably paler, fluffy, and slightly increased in volume. If using a hand mixer, allow a little extra time; this step incorporates air that helps the cake rise.
Add the eggs gradually. Beat in one egg at a time, mixing until the first is mostly incorporated before adding the next. Scrape the sides and bottom of the bowl as needed. If the mixture looks a little curdled after an egg goes in, continue mixing briefly; it often comes back together when the flour is added. Do not add all four eggs at once, since that can make the batter separate and affect the crumb.
Alternate the flour and milk. With the mixer on low, add about one-third of the flour mixture, followed by half the milk mixture. Repeat, finishing with the last third of the flour. Mix only until no dry flour is visible, stopping to scrape the bowl once. A few small lumps are preferable to prolonged beating. If mixing by hand, use a flexible spatula and fold gently, turning the bowl as you go.
Fill the pan and bake. Scrape the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter once to release large air pockets. Bake for about 65 to 75 minutes, rotating the pan after roughly 45 minutes if your oven browns unevenly. The cake is ready when a wooden skewer inserted in the center comes out with a few moist crumbs but no wet batter, and the top springs back lightly when pressed. For a thermometer check, the center should be at least 160°F (71°C), the USDA FSIS safe minimum internal temperature for egg dishes; pound cake is often nearer 200°F (93°C) when fully baked. If the top is browning too quickly, loosely cover it with foil for the final part of baking.
Cool before slicing. Set the pan on a cooling rack for 15 minutes. Run a thin knife around any edges not covered by parchment, then use the paper to lift the cake onto the rack. Cool for at least 60 minutes before cutting. The center continues to settle as it cools, so slicing while it is hot can make the crumb seem gummy and cause the slices to break.

Tips

Start with properly softened butter. It should yield to a finger press but hold its shape. Butter that is too cold will not cream well; butter that is melted or very greasy cannot trap air as effectively. If the eggs are cold, place them in a bowl of warm—not hot—water for about 10 minutes before cracking.
Measure flour carefully. A scale gives the most consistent result. Without one, fluff the flour, spoon it gently into the measuring cup, and level the top rather than scooping directly from the bag. Too much flour can make the cake dry and dense.
Keep mixing brief once flour is added. Overmixing develops gluten and can leave the loaf firm or tunnelled inside. Use low mixer speed, stop as soon as the flour disappears, and scrape the bottom of the bowl to catch any hidden pockets.
Check your pan and oven. A dark metal pan may brown the edges faster than a light-colored one, while a glass pan can bake differently. Use the skewer and visual cues rather than relying on the timer alone, and make sure the pan is on the middle rack with room around it for air circulation.

Serving Suggestions

Serve slices at room temperature for the clearest buttery, vanilla flavor. A modest dusting of powdered sugar is enough for an everyday snack, while softly whipped cream and fresh berries turn a slice into a simple dessert. Strawberries, raspberries, peaches, and sliced plums all pair well with the cake’s rich crumb. For a warm-weather plate, add a spoonful of macerated fruit and a small scoop of vanilla ice cream.

For breakfast or an afternoon treat, toast a slice lightly in a dry skillet over low heat until the cut sides are golden, then serve it with coffee or tea. Keep the heat gentle so the sugar in the crust does not scorch. You can also use day-old slices as the base for a fruit-and-custard trifle; their firm texture holds up better than a very soft sponge cake.

Variations

Lemon: Add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar before creaming, and replace 1 teaspoon (5 ml) of the vanilla with lemon juice. The zest gives a clear citrus aroma without adding much liquid. A thin lemon glaze made with powdered sugar and lemon juice can be drizzled over the completely cooled loaf.

Almond: Replace 1 teaspoon (5 ml) of the vanilla with ½ teaspoon (2.5 ml) almond extract. Almond extract is concentrated, so use a small amount and keep the vanilla; this gives a gentle almond note rather than an overpowering flavor. A scattering of sliced almonds on top is optional, though they will toast as the cake bakes.

Orange or spice: Use orange zest in place of lemon zest, or add ½ teaspoon ground cinnamon to the dry ingredients for a warmer flavor. For a light citrus glaze, use orange juice in place of lemon juice. Make only one main flavor change at a time so the cake’s balance of fat and liquid stays close to the original.

Buttermilk option: You can use ½ cup (120 ml) well-shaken buttermilk instead of whole milk. It adds a faint tang and may make the crumb feel a little softer. Do not replace the baking powder with baking soda unless you also adjust the recipe; the small amount of baking powder is part of the intended rise.

Storage and Reheating

Let the cake cool completely before storing so trapped steam does not soften the crust. Wrap the whole loaf or individual slices tightly in plastic wrap, or place them in an airtight container. It keeps at room temperature in a cool, dry place for about 3 days. Because this cake is not filled with cream or fresh fruit, it does not need routine refrigeration; refrigeration can make the crumb firm and dry sooner.

For longer storage, wrap the cooled cake well and freeze it for up to 3 months. Freeze slices in a single layer first if you want to take out just one or two at a time, then transfer them to a freezer-safe bag with the date marked. Thaw wrapped slices at room temperature for about 1 to 2 hours, or thaw a whole loaf overnight in the refrigerator and bring it to room temperature before serving. Refrigerate within 2 hours if you add a perishable topping such as whipped cream or custard, and keep those toppings separate when possible.

Pound cake is usually best at room temperature, so reheating is optional. To warm a slice, microwave it for 8 to 12 seconds, checking before adding more time; long microwave heating can turn it rubbery. For a lightly crisp edge, warm a slice in a dry skillet over low heat for about 1 minute per side. Do not heat the whole loaf repeatedly; cut only what you plan to serve.

Frequently Asked Questions

Why did my pound cake sink in the middle?
A sunken center usually means the cake was underbaked, the oven door was opened early, or the batter was overmixed after the flour was added. Ovens can run cool, so check the loaf with a skewer and, if needed, an instant-read thermometer rather than trusting the timer alone. Also check that your baking powder is fresh and that the pan is not smaller than the specified 9-by-5-inch size.

Can I make this recipe with salted butter?
Yes. Use the same 1 cup (227 g) of salted butter and omit the ½ teaspoon (3 g) salt in the ingredient list. Salt levels vary by brand, so the finished cake may taste slightly different, but the texture should remain similar.

Can I use cake flour instead of all-purpose flour?
All-purpose flour gives this loaf enough structure to slice neatly. Cake flour can produce a more delicate crumb, but a direct cup-for-cup swap may change the amount of flour because the two types measure differently by volume. For the most reliable result, use the recipe’s all-purpose flour quantity by weight rather than substituting without adjusting the measurement.

Why is the batter curdled after I add the eggs?
This often happens when the eggs are colder than the butter or are added too quickly. It is usually not a problem: scrape the bowl, mix briefly, and continue with the flour and milk as directed. The batter should become more cohesive as the dry ingredients go in. Avoid trying to fix it by beating for a long time, which can make the final cake tougher.

Can I bake this in a Bundt pan?
This amount of batter may not fill every Bundt pan to the right level, and baking time will change with the pan’s shape and capacity. Use a pan with enough room for the batter to rise, grease all the grooves thoroughly, and begin checking earlier than you would for the loaf. The loaf-pan recipe is the most dependable choice when you want the timing and proportions given here.

How can I tell whether the cake is done without a skewer?
Look for a golden top that springs back lightly when pressed near the center, and check that the edges have started to pull away from the pan. A skewer is still the simplest check: a few moist crumbs are fine, but liquid batter means it needs more time. If the top is already dark, cover it loosely with foil and continue baking until the center is set.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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