Classic pound cake is dense, rich, and buttery—the perfect pairing for fresh berries and a dollop of whipped cream. It’s an easy dessert recipe that freezes beautifully too! My recipe makes two loaves!
For another classic cake recipe, try this Angel Food Cake. My Chocolate Mayonnaise Cake Recipe is a favorite too!
Pound Cake gets its name from the fact that traditionally, it’s made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar. (Yes, this little loaf cake weighs a whopping 4 pounds!)
Most pound cake recipes are made with similar ratios of flour, butter, eggs, and sugar without weighing out exactly a pound. What’s important here is the proportions, which result in a uniquely rich and dense cake.
I use cake flour in my pound cake recipe, which creates a lovely, soft crumb. If you’ve been disappointed by pound cake recipes in the past that were dry or crumbly, I promise this one won’t let you down!
Here’s why you’re going to love this homemade pound cake:
- Made with the simplest of ingredients—they’re all kitchen staples! (Well, you might have to pick up a can of lemon-lime soda. But other than that!)
- Let’s talk about that lemon-lime soda! That’s not in most pound cake recipes, but it gives this cake its rise instead of baking soda or powder, and it makes the cake extra moist and golden brown on the outside.
- This pound cake is freezer-friendly, so it’s great to stash in the freezer for those days when you have unexpected guests or your neighbor stops by for a cup of coffee and a gossip session.
- Pound cake is also versatile. There are so many different ways to serve it, whether it’s cubed and added to a trifle, topped with fresh berries or peaches and whipped cream, or smothered in fried apples.
Whip up this easy pound cake after a dinner of Penne Rosa or Chicken Tetrazzini.
What You’ll Need
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – There’s a lot of butter in this recipe, so it’s important to make sure you use unsalted, otherwise your pound cake will end up too salty.
- Eggs – Let these come to room temperature. They’ll hold more air when beaten and they’ll mix more evenly.
- Pure vanilla extract – I always recommend pure vanilla, which has much more depth than imitation. My homemade vanilla extract is perfect to use here.
- Cake flour – Or substitute a mixture of all-purpose flour and cornstarch, as noted in the recipe card below. See my guide on how to measure flour (it also offers tips on substitutions).
- Lemon lime soda – AKA Sprite, 7-Up, or Starry.
How to Make Pound Cake
Make the Batter:
- Beat the butter for 2 minutes with a stand mixer fitted with the paddle. Once the butter is pale in color, beat in the sugar and salt for 5 minutes. Beat in the eggs one at a time, followed by the vanilla.
- Add the flour and reduce the mixer speed to low. Once the dry ingredients are incorporated, beat in the soda.
Bake the Pound Cake:
- Divide the batter into two loaf pans that have been coated with nonstick spray and lined with parchment on the bottom.
- Bake in a 350ºF oven for 60 minutes. Tent with foil and bake for 15 minutes more.
Finish and Serve:
- Cool for 10 minutes in the pan.
- Carefully turn the cakes out onto a wire rack and let them finish cooling. Slice and serve as-is or with your favorite toppings.
Tips and Tricks
- Soften the butter before you get started so it doesn’t stick to the paddle when you beat it.
- Don’t overmix the pound cake batter! If you do, you won’t get a nice rise and your cake may end up tough and dense.
- Use a metal loaf pan; they are best for conducting heat evenly.
- Your pound cake will be done when you can insert a toothpick or skewer in the middle and only a few moist crumbs come back up.
Store your Pound Cake
- Room Temperature, wrapped tightly in plastic wrap or an airtight container, for up to 5 days.
- Freezer- Wrap in plastic wrap then wrap in foil or slide into a ziploc freeze bag. Freeze for up to 3 months and thaw at room temperature overnight.
More Classic Cake Recipes
- The Best German Chocolate Cake
- Red Velvet Cake
- Hummingbird Cake Recipe
- The Best Carrot Cake Recipe
- Wacky Cake
- The Best Coconut Cake Recipe
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Pound Cake Recipe
Ingredients
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 ½ teaspoon pure vanilla extract
- 3 cups cake flour
- ½ cup lemon lime soda
Instructions
- Preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with baking spray. I line the bottom with a thin piece of parchment paper too for extra precaution. Set it aside.
- In a large mixing bowl, attached to a stand mixer fitted with paddle attachment, beat butter for 2 minutes until pale in color. Add in sugar ans alt and beat for an additional 5 minutes, scraping down the sides of the bowl as need. Batter will be fluffy and pale in color.
- Beat in eggs, one at a time, and add vanilla extract.
- Add in flour, turning the mixer to low. Mix JUST until the dry ingredients have been incorporated, then slowly add in lemon lime soda. Beat just until everything is blended. Use a rubber spatula or wooden spoon to stir the bottom of the bowl, making sure everything is well blended.
- Pour batter into prepared loaf pans. Bake for 60 minutes, then top with a tent of foil. Bake an additional 15 minutes. Remove from oven and cool 10 minutes in pan. Then remove cake from pans and cool completely on a wire rack.
Notes
- What can I substitute for cake flour? For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.
- Store pound cake in an airtight container, or covered securely, at room temperature for up to 5 days.
- Freeze pound cake by wrapping the entire cake in plastic wrap, then wrap in foil. Store in freezer for up to 3 months. Thaw on counter overnight.
