While testing so many different combinations to create the perfect pound cake recipe, I kept coming back to this one. Traditionally, pound cake has 1 pound each of butter, flour, and sugar — hence its name — and doesn’t use any chemical leavening agents (such as baking powder or baking soda). The cake rises only because of the air that is beaten into the eggs!
Because of this, you must ensure that the eggs are very well beaten into the sugar/butter mixture, and to do so one at a time. It also helps to allow the butter and eggs to come to room temperature. The air that you beat into the eggs is what makes the cake rise, so under-beating the eggs will lead to an overly dense cake.
While researching different pound cake recipes, I found that many out there call for 3 or more cups of sugar, which turned out a bit too sweet for me (…but I typically don’t like overly sweet desserts, so I may be an oddball here). This recipe produces exactly the final result I imagine when thinking about a traditional pound cake: that melt-in-your-mouth texture and buttery flavor, with just the right amount of sweetness. I also love the hint of lemon from the zest!
Another great thing about this recipe is that it is super simple and uses ingredients you may already have in your cupboard and fridge.
One last thing I thought I would note: In reading through several recipes, I noticed many people had a terrible time using tube pans with a removable bottom. But the batter in this recipe is quite thick, and I didn’t experience any batter oozing from my tube pan. So, you should be totally safe from any big messes in your oven! In any event, the batter could be split into two standard-size loaf pans — just be sure to reduce the baking time to account for this.
Start by preheating your oven to 325℉.
With a pastry brush (or your fingers), brush the loaf pan with softened butter. I use a scrunched up piece of plastic wrap to help rub all the butter into the cracks and crevices of the pan.
Sprinkle some flour into the pan, rotating it to evenly coat the bottom and inner sides. Tap out and discard the excess flour.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream them together on medium speed for about 3 to 5 minutes, until the mixture is light and fluffy.
Turn the mixer to low speed and slowly add in the eggs, one at a time, waiting for each egg to be fully incorporated before adding the next. Note: The mixture may look curdled at this point, but it is totally normal… Don’t panic!
Turn the mixer to high speed and add in the vanilla and lemon zest. Continue to beat the mixture for 1 more minute, scraping down the sides of the bowl as necessary.
During these first few steps, you want to beat as much air as possible into the mixture, so don’t be afraid of over-mixing (at this stage)!
Meanwhile, in a large bowl, combine the flour and salt.
Turn the mixer back to low speed and add in the flour/salt mixture and milk, alternating one third of the salt/flour mixture and half of the milk each time (i.e. ⅓ flour/salt mixture, then ½ the milk, then ⅓ flour/salt mixture, then ½ milk, then finally the remaining ⅓ flour/salt mixture).
As soon as the mixture comes together, turn off the mixer right away. Using a rubber spatula, give the batter a final mix by hand to ensure that all the ingredients are fully incorporated.
Pour the batter into a tube pan and spread it out evenly using a spatula or spoon.
Bake for about 75 to 90 minutes (depending on your oven), until the cake is golden brown and a wooden skewer can be poked into it and come out clean.
Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
It is always so tempting to cut the cake when it is still hot from out of the oven, but you risk ruining the texture of your cake and having it dry out after it has been cut into. But once cool, it can be easily wrapped up after slicing to preserve its moisture.
Classic Pound CakeThis classic pound cake recipe is one that everyone’s grandmother would definitely approve of! This cake is perfect with summer berries and whipped cream, a scoop of ice cream, or just plain with a nice cup of coffee.
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Ingredients
For Preparing the Tube Pan
- 1 Tbsp unsalted butter, softened
- 1–2 Tbsp all-purpose flour
For the Pound Cake
- 2 cup white sugar
- 2 cup (4 sticks) unsalted butter (at room temperature)
- 6 large eggs (at room temperature)
- 3½ cup all-purpose flour
- ½ cup milk
- 1 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 tsp lemon zest
Instructions
- Preheat oven to 325℉.
- With a pastry brush (or your fingers), brush loaf pan with softened butter.1 Tbsp unsalted butter, softened
- Sprinkle flour into the pan to evenly coat the bottom and inner sides. Tap out and discard excess flour.1–2 Tbsp all-purpose flour
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Cream together on medium speed until light and fluffy (about 3 to 5 minutes).2 cup (4 sticks) unsalted butter2 cup white sugar
- Turn the mixer to low speed and slowly add in the eggs, one at a time, waiting for each egg to be fully incorporated before adding the next.6 large eggs
- Turn the mixer to high speed and add in the vanilla and lemon zest. Continue to beat mixture for 1 more minute, scraping down the sides of the bowl as necessary.2 tsp pure vanilla extract2 tsp lemon zest
- In a large bowl, combine flour and salt.3½ cup all-purpose flour1 tsp kosher salt
- Turn the mixer back to low speed and add in the flour/salt mixture and milk, alternating as follows: ⅓ flour/salt, ½ milk, ⅓ flour/salt, ½ milk, ⅓ flour/salt.½ cup milk
- As soon as the mixture comes together, turn off the mixer. Using a rubber spatula, give the batter a final mix to ensure that all ingredients are fully incorporated.
- Pour batter into tube pan and spread evenly using a spatula or spoon.
- Bake until cake is golden brown and a wooden skewer can be poked into it and come out clean (about 75 to 90 minutes).
- Allow to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
