A true classic, my Pound Cake recipe is simple (only six ingredients) and satisfying! This cake is so moist and buttery, and it pairs beautifully with fresh fruit. This recipe includes a how-to video--keep scrolling to watch!
Prep time: PT20M
Cook time: PT75M
Total time: PT95M
Rating
4.89 stars (980 reviews)
Keywords
cake, classic cake recipe, pound cake
Ingredients
2 cups unsalted butter (softened)
3 ½ cups granulated sugar
6 large whole eggs¹
6 large egg yolks¹ ((these 6 egg yolks are in addition to the 6 whole eggs listed above))
1 Tablespoon vanilla extract
1 teaspoon salt
3 ½ cups all-purpose (plain) flour²
Categories
Dessert
Cuisine
American
Steps
Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan (pan must be able to hold 12 cups). Shake out excess flour and set aside.
Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don't pour all the egg mixture in at once, if you can't manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.
Transfer to 350F (175C) oven and bake in the center rack of your oven for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
Nutitrion
Serving Size: 1 slice
Calories: 696 kcal
Carbohydrates: 87 g
Protein: 9 g
Fat: 36 g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 267 mg
Sodium: 239 mg
Sugar: 59 g
Reviews
Grace on 2026-03-13 (2 stars): It’s in the oven now.. it baked over the top and is already burned.. it’s been in for an hour.. I lowered my rack even further (it was already in the middle of the oven) and put foil over the top now.. I have a feeling it’s going to be a wash.. which is upsetting as it is a lot of eggs, butter and sugar to be wasting. Used many of your recipes and have loved them. Sadly this one is going to be a no for me. My oven usually doesn’t run hot either.
Linda on 2026-02-02 (4 stars): Thank you for the very clear and easy instructions. Although the cake came out perfectly, I have to agree with some of the others that it is a bit too sweet. I will make it again but next time I will cut down on the amount of sugar.
Angie on 2026-01-26 (5 stars): This was my very first attempt at making a poundcake. Your recipe was very easy to follow. I did have a little trouble with overbaking because my cake was still gooey on the skewer after 70 minutes, but even overdone (85 minutes) it was still thick, dense, and delicious! It's my daughter's new favorite. I can't wait to try again later tonight- making sure to pull it out of the oven earlier. I know it will be wonderful. Thanks for this recipe!
