Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pound Cake
Savor the pure, unadulterated comfort of this wonderfully dense and buttery classic pound cake, offering a rich, velvety crumb that absolutely melts in your mouth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 325°F (160°C). Generously grease and flour a 10-inch Bundt pan or two 9x5-inch loaf pans.
- 2
In a large bowl or stand mixer, beat the softened butter until creamy. Gradually add the granulated sugar and beat on medium-high for 5-7 minutes until very light and fluffy.
- 3
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.
- 4
Whisk the flour and salt together. Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- 5
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- 6
Bake for 60-75 minutes, or until a long skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving830
Calories
10 g
Protein
112 g
Carbs
39 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pound cake gets its name from its original ratio: a pound each of butter, sugar, eggs, and flour, simple enough for eighteenth-century cooks to remember without a written recipe. American versions later loosened that exact ratio for a slightly lighter crumb, but the name and the dense, rich structure stuck.
Listahan note
This version leans on a long creaming time for the butter and sugar, well past the point most bakers stop, because a classic pound cake gets most of its lift from that trapped air rather than a heavy dose of chemical leavener.
Technique cues
- Cream the butter and sugar for a full five minutes, not the minute or two it takes to look combined; the mixture should turn pale yellow and visibly increase in volume before the eggs go in.
- Add the eggs one at a time, letting each fully incorporate before the next; dumping them in together can make the batter look curdled and changes the final crumb.
- Alternate the flour and milk in three or four additions, starting and ending with flour, so the batter doesn't overhydrate in one spot and toughen the gluten there.
- Bake in a tight, straight-sided loaf or tube pan rather than a wide one, since the dense batter needs a slow, even rise from the center instead of a fast one from the edges.
Kitchen flow
- Parallel prep
- While Pound Cake is in the oven, measure out any garnish or topping — like the milk — so it's ready the moment the bake finishes cooling. Total time on this one runs about 80 minutes. It's a Bakery dish through and through. The ingredient list here is 7 items long.
- Make-ahead
- Pound Cake's dough or batter (built around milk) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Clock it at close to 80 minutes. It's a Bakery dish through and through. The ingredient list here is 7 items long.
- Leftover move
- Leftover Pound Cake freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the milk. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Pound Cake right away — sugar and butter residue hardens fast once it cools. This one leans on the milk. Total time on this one runs about 80 minutes. Bakery technique drives this recipe. Count the ingredient list and it's 7 deep.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 1/2 cups unsalted butter
Richness and texture
Purpose: 1/2 cups unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
3 cups granulated sugar
Sweetness and aroma
Purpose: cups granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 large eggs
Main protein or body
Purpose: large eggs gives Pound Cake its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
3 cups all-purpose flour
Structural base
Purpose: cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/2 cup whole milk
Richness and texture
Purpose: cup whole milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Bring the butter, eggs, and milk fully to room temperature before starting; cold ingredients don't emulsify smoothly into creamed butter and can cause the batter to break.
- Test doneness with a skewer near the center rather than the edge, since the dense crumb takes noticeably longer to set in the middle than a lighter cake batter would.
- Wrap the cooled cake tightly in plastic and let it rest overnight before slicing; pound cake's texture actually improves after a day, unlike lighter cakes that are best eaten the same day.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. Clock it at close to 80 minutes to feed 8. This one is rooted in Bakery cooking. It runs 7 ingredients start to finish.
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. Total time on this one runs about 80 minutes for 8 servings. It belongs squarely to the Bakery table. Just 7 ingredients get this one to the table.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. Budget about 80 minutes for this one — it serves 8. This one is rooted in Bakery cooking. It runs 7 ingredients start to finish.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. Clock it at close to 80 minutes to feed 8. It's a Bakery dish through and through. The ingredient list here is 7 items long.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Pound Cake to your week, check it against your household's allergens, and build the shopping list automatically.
More Bakery recipes
Bakery Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Scones
Flaky and buttery British baked goods, often with currants or berries.
Bakery Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. French Baguette
Savor the authentic crunch of this rustic French baguette, featuring a beautifully crackling golden crust and a soft, airy, and utterly irresistible crumb.
Bakery Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lemon Tart
Brighten your dessert spread with this elegant lemon tart, perfectly balancing a brilliantly zesty, silky-smooth lemon curd inside a crisp and buttery sweet pastry shell.