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–+ servings

Classic Pound Cake

This 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.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Category Basics, Sweet

Ingredients
 

For Preparing the Tube Pan

  • 1 Tbsp unsalted butter, softened
  • 1–2 Tbsp all-purpose flour

For the Pound Cake

  • 2 cup granulated sugar
  • 2 cup (4 sticks) unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 3 ½ cup all-purpose flour
  • ½ cup milk
  • 1 tsp kosher salt (I use Diamond Crystal)
  • 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 butter, at room temperature
    2 cup granulated 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, at room temperature
  • 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 extract
    2 tsp lemon zest
  • In a large bowl, combine flour and salt.
    3 ½ cup all-purpose flour
    1 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.

Nutrition

Calories: 587kcal | Carbohydrates: 62g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 239mg | Potassium: 101mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1127IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 2mg
Nutrition Disclaimer