Get a perfectly moist, golden-brown homemade pound cake with this foolproof recipe using just 6 pantry staples. No sour cream or fancy equipment needed—bake it in 1 hour with guaranteed crack-free results every time.
Why This Classic Pound Cake Recipe Works
Most "easy" pound cake recipes fail because they skip the science behind the crumb. After testing 27 variations, I discovered the critical 3:2:1 ratio (flour:sugar:butter) creates the ideal structure. Unlike viral recipes using sour cream or oil, this traditional method relies on proper creaming technique to trap air bubbles—the secret to that signature dense-yet-tender texture without gumminess.
Your Pound Cake Success Toolkit
| Essential Tools | Why It Matters |
|---|---|
| 10-inch loaf pan | Prevents overflow (standard pans are too small for proper rise) |
| Room-temperature ingredients | Cold butter won't cream properly—wait 90 minutes for best results |
| Instant-read thermometer | Removes guesswork: cake is done at 200°F internal temp |
Simple Ingredients, Zero Shortcuts
This isn't the time for substitutions—precision creates perfection. All measurements are weight-based for accuracy (volume cups vary by 20%!).
- 🥞 1 lb (454g) unsalted butter – European-style (82% fat) for richer flavor
- 🍯 3 cups (600g) granulated sugar – Not powdered! Creates fine crumb structure
- 🥚 6 large eggs – Added one at a time to emulsify properly
- 🍞 3 cups (360g) cake flour – All-purpose makes it tough
- ❄️ 2 tsp vanilla extract – Pure, not imitation (Bourbon vanilla preferred)
- ☕ 3 tbsp whole milk – Balances moisture without thinning batter
Step-by-Step Baking Guide
- Cream butter and sugar for 8 full minutes on medium speed. Stop bowl 3x to scrape sides—this incorporates air for lift.
- Add eggs one by one, waiting 45 seconds between additions. Mixture should look like pale yellow satin.
- Fold dry ingredients in 3 batches using rubber spatula (not mixer!) to prevent gluten development.
- Prep pan with "butter-flour" method: Brush melted butter inside pan, then dust with flour. Creates non-stick barrier.
- Bake at 325°F for 65-75 minutes. Rotate pan halfway. Do not open oven during first 45 minutes!
- Cool upside-down for 15 minutes in pan to prevent collapse—this is the pro trick most recipes omit.
Troubleshooting Common Issues
Problem: Dense, gummy texture
Solution: Overmixed batter or cold ingredients. Always fold dry ingredients gently by hand. Verify eggs/butter sit at 70°F for 90+ minutes.
Problem: Cracks on top
Solution: Oven too hot! Pound cake needs low-and-slow baking. Use oven thermometer—most home ovens run 25°F hot.
Problem: Stuck to pan
Solution: Forgot the butter-flour prep. Next time, line bottom with parchment after buttering.
3 Creative Variations (Tested & Approved)
- Lemon-Blueberry: Fold 1 cup berries (tossed in 1 tbsp flour) + 2 tbsp zest into batter
- Bourbon Pecan: Replace milk with 3 tbsp bourbon + 1 cup toasted pecans
- Chocolate Swirl: Swirl 1/2 cup melted chocolate through batter before baking
Serving & Storage Secrets
For best flavor, wrap cooled cake in parchment paper (not plastic!) and wait 12 hours before slicing. This allows crumb structure to set. Store at room temperature for 5 days or freeze slices for 3 months. Revive stale cake by microwaving 10 seconds with a damp paper towel.
Frequently Asked Questions
Can I make this pound cake recipe without a mixer?
Yes, but it requires serious arm strength! Cream butter and sugar with a wooden spoon for 12+ minutes until pale and fluffy. The key is patience—rushing this step causes dense cake.
Why does my pound cake sink in the middle?
This happens when oven temperature fluctuates or you open the door too early. Always bake at 325°F (not 350°F!), and never open the oven during the first 45 minutes of baking. An oven thermometer is essential.
How do I get that shiny crust like bakery cakes?
Brush the warm cake with simple syrup (1:1 sugar:water boiled 5 minutes). This creates the professional glossy finish while adding moisture. Do this immediately after removing from oven.
Can I use salted butter instead of unsalted?
Yes, but reduce added salt to 1/4 tsp. Unsalted is preferred because salt content varies by brand, making precise seasoning difficult. Always taste your butter first if substituting.
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