Recipe video above. Pound Cake is a classic, very buttery vanilla cake commonly made in loaf form. The crumb is quite dense compared to typical cakes, but when made well, it should be moist, soft and melt-in-your mouth, as this one is!This Pound Cake recipe is based on one called "The Perfect Pound Cake" from "The Cake Bible" by Rose Levy Beranbaum. She tested it over 40 times and we’ve tried it many ways as well, but couldn't improve on it. So I’ve taken the liberty of changing the name here to the BEST Pound Cake. :-)Please make sure the milk, butter and eggs are at room temperature, as directed in the recipe. This is especially important for Pound Cake.
Prep time: PT20M
Cook time: PT50M
Total time: PT100M
Rating
4.93 stars (41 reviews)
Keywords
best pound cake, pound cake
Ingredients
3 tbsp milk (, full fat, at room temperature)
3 large eggs (, at room temperature (150 - 165g / 6oz total including shell, Note 1))
1 1/2 tsp vanilla extract
1 cup cake flour (, sifted (if using cup measures, measure after sifting, Note 2))
Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.
Prepare pan: Grease a 21.5 x 11.4 x 6.9cm / 8.5 x 4" loaf pan with unsalted butter, then dust with flour, knocking out excess (Note 2)
Whisk wet: In a medium bowl, lightly whisk together the milk, eggs and vanilla. Set aside.
Whisk dry: Place the flour, sugar, baking powder and salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.
Add butter and half eggs: Add the softened butter and 1/2 of the egg mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) – it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.
Add half of remaining egg mix: Scrape down the bowl. Add half the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds on Speed 7.
Add remaining egg mix: Scrape down the sides again. Add all the remaining egg mixture (ie. 1/4 of the original total) and beat 20 seconds.
Fill pan: Scrape batter into the prepared loaf pan and smooth the top.
First bake (30 min): Bake for 30 minutes until top begins to split slightly.
Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (15 cm / 6") to help the split to open up nicely. Work fast – do not leave oven open for long or the cake will collapse.
Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the centre comes out clean. If the cake is getting dark you can cover it with a loose sheet of foil towards the end of the bake time.
Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
Serving: Serve thick slices with any of the following or a combination – whipped cream and fruit (traditional); just butter; butter + honey (pictured in post); a fruit compote; mascarpone or thick yogurt with crushed nuts (pistachio would be fabulous!). See in post for more ideas.
Nutitrion
Serving Size: 1 serving
Calories: 280 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 16 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 89 mg
Sodium: 82 mg
Sugar: 15 g
Reviews
marjon hakkeling on 2025-11-20 (5 stars): Thank you thank you thank you! Used this recipe and this is the first time (not hyperbolically speaking!) that a loaf cake did not deflate on me after opening the oven door. A+ for the instructions.
Cake square on 2025-09-30 (5 stars): I can confidently say this is the best pound cake I've ever baked. The texture is beautifully dense yet moist, and the flavor is rich with buttery vanilla goodness. I followed the recipe to the letter, and the result was flawless.
This cake reminds me of the classic cakes from Cake Square (www.cakesquare.com), where every bite is moist, soft, and full of flavor! I also appreciated the detailed instructions and helpful tips, which made the baking process straightforward and enjoyable.
Perfect on its own or served with whipped cream and fresh berries. This recipe is now my go-to for gatherings and special occasions. Thank you, Nagi, for sharing this gem!
Shal on 2025-08-03 (5 stars): 10/10 AMAZING FORGIVING RECIPE!!
My tip: cover with foil at 20 min mark. Make 1 day ahead to ensure theres no eggy taste.
I've also swapped vanilla for pandan and it was incredible. I make this for small get togethers, new neighbours, family events and honestly just to keep at home for a sweet treat. I also reduce sugar to 1/2 cup.
I've accidentally mixed all wet ingredients together and it still came out great.
Shal on 2025-08-03 (5 stars): UM YUM. 10/10 amazing, forgiving recipe!!
Ok so, my tip is to cover it with foil at the 30min mark, it makes sure the cake is amazingly moist inside.
I've swapped out the vanilla for pandan at times, and it remains amazing. I've accidentally mixed all the wet ingredients together (including butter) and it remains amazing.
Tastes wonderful fresh but leaving it overnight removes the eggy taste. Such a quick great recipe to make for small get togethers, ne
myGiftsy on 2025-08-02 (5 stars): This blog truly captures the essence of meaningful gifting! I loved how you highlighted the emotional value behind every surprise – especially the part about personalized cakes and thoughtful celebrations. It's refreshing to see a platform like this blending creativity with heartfelt moments. Looking forward to more inspiring reads from your team!
MyGiftsy on 2025-07-19 (5 stars): Interesting page, it gives great ideas, thanks for sharing .
Suzanne on 2025-07-17 (5 stars): This cake is amazing, so fluffy and light. Perfect just as is doesn’t need anything added ☺️
Suzanne on 2025-07-17 (5 stars): Wow this cake is amazing, so fluffy and light. Perfect just as is doesn’t need anything added ☺️
Sammi Waite on 2024-10-28 (5 stars): WOW! Just wow!! This was by far the best cake I have ever made. I paired it with homemade custard and it was impeccable! A firm family favourite that I will hand down to my children.
Alycia Maltby on 2024-10-06 (4 stars): The cake was lovely, I accidentally used almond extract instead of vanilla (note to self, wear your glasses when baking). My only change would be if mixing by hand to cream the butter and sugar, add eggs and then mix in the dry ingredients. The butter interoperates into the flour easier without the need for vigorous beating!
Maddy on 2024-05-24 (5 stars): Thank you Nagi. Delicious, plain and simple
Maryanne on 2024-04-07 (5 stars): Moist, substantial but still soft, light and delicious. This simple cake is outstanding. Nothing beats a homemade cake like this one. Nagi you have made another delicious and foolproof recipe. Thank you so much.
Winni Cakes on 2024-04-03 (5 stars): Wow, this pound cake recipe is an absolute gem! As a self-proclaimed baking enthusiast, I'm always on the lookout for the perfect pound cake recipe, and I must say, this one truly stands out. Keep Posting!!!
levanilla on 2024-02-29 (5 stars): NIce and delicious pound cake recipe.
Kim on 2023-06-17 (5 stars): This recipe worked really well. We prefer fairly plain flavours here and I was cooking this with my young grandson in mind. It was lovely and moist with a nice vanilla flavour and the instructions were clear and concise. The cooking time was spot on for my oven, but I did cover the top of the cake with foil during the last 15 minutes.
Thank you for another great recipe.
Dayle on 2023-01-17 (5 stars): Hello there, I love this recipe and have made it quite a lot. My Little one loves it!
If I wanted to adapt this recipe into a chocolate pound cake, would I reduce the flour and then top up to the required amount with cocoa?
Thanks!
