Homemade Butter Pound Cake (Classic & Moist)
🧈 Ingredients
For one 9×5-inch loaf (or 10-inch bundt):
1 cup (226 g) unsalted butter, room temperature
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
2 cups (250 g) all-purpose flour
½ tsp salt
1 tsp vanilla extract
½ cup (120 ml) whole milk (or heavy cream for richer cake)
Optional flavor add-ins:
Zest of 1 lemon or orange
¼ tsp almond extract
1 tbsp rum or bourbon
Instructions
Preheat oven to 325°F (165°C).
Grease and flour a loaf pan (or bundt pan).
Cream butter & sugar
In a large bowl, beat butter on medium speed for 2 minutes until smooth.
Add sugar gradually and beat 3–4 minutes until pale and fluffy.
Add eggs
Add eggs one at a time, beating well after each addition.
Scrape down bowl as needed.
Mix dry ingredients
In a separate bowl, whisk flour and salt.
Combine
Add dry ingredients to batter alternating with milk, beginning and ending with flour.
Mix just until combined.
Stir in vanilla (and any optional flavors).
Bake
Pour batter into pan and smooth top.
Bake 70–80 minutes (loaf) or 60–70 minutes (bundt),
until a toothpick inserted comes out clean.
Cool
Let cake cool in pan 15 minutes, then remove and cool completely on a rack.
Tips for Perfect Pound Cake
All ingredients should be room temperature
Do not overmix after adding flour
If browning too fast, tent loosely with foil
Flavor improves even more the next day!
Serving Ideas
Dust with powdered sugar
Serve with fresh berries & whipped cream
Toast slices lightly and spread with butter or jam
If you want, I can also give you:
🍋 Lemon glaze version
🍫 Chocolate marble pound cake
🍊 Old-fashioned sour cream pound cake
