Easy Pound Cake Recipe

Introducing the Southern Plate famous pound cake recipe! This simple yet delectable vanilla pound cake is sure to delight with its moist and sweet perfection.

Let me emphasize just how straightforward this pound cake recipe is. With only six ingredients, chances are you already have most of them in your kitchen: eggs, butter, sugar, all-purpose flour, whipping cream, and vanilla extract. The preparation takes roughly 20 minutes, then it’s a matter of letting the oven do the work. The addition of whipping cream guarantees that every slice of this pound cake is wonderfully moist and tender. 

While traditional pound cakes were typically baked in loaf pans, don’t fret if you don’t have a tube pan. I prefer using a bundt cake pan, and rest assured, it turns out just as scrumptious. You’ll even get that delightful crunchy crust on the bottom!

Some of my other favorite cake recipes are Easy Birthday Cake Recipe From Scratch, Coca-Cola Cake, and Chocolate Velvet Cake With Cream Cheese Icing

 

 

What You Need To Make This Easy Pound Cake

• Eggs
• Unsalted butter
• Sugar
• All-purpose flour
• Whipping cream
• Vanilla extract

Helpful Kitchen Tools

• Bundt Cake Pan
• Electric Hand Mixer
• Flour Sifter

Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature. 

In a large bowl, cream the butter and sugar until smooth.

Add the eggs, one egg at a time, beating for one minute after each addition.

Sift the flour and add it to the creamed mixture alternately with the whipping cream.

Mix until fully incorporated.

Stir in the vanilla extract.

Pour vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before removing from pan and turning the bundt cake out onto a wire rack.

Serve your butter pound cake with Mama’s custard sauce and some fresh berries.

Enjoy the best pound cake recipe ever!

How To Store Pound Cake

Store your pound cake in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. You can also freeze the entire cake or individual slices for up to 3 months. I recommend double wrapping in plastic wrap and then aluminum foil.

Can I Change Up This Recipe?

Yes! There are many ways to customize this pound cake. You can add fruits, nuts, or flavorings like lemon or almond extract for different variations. Here are some ideas:

• • Top your pound cake with a simple vanilla glaze. You’ll need 1 1/2 cups of powdered sugar, a teaspoon of vanilla extract, and a few tablespoons of milk. Mix together until it has a school glue-like consistency and sticks to the back of the spoon and then pour over the cooled cake.
  • Swap the vanilla for lemon extract and lemon zest and top your pound cake with a lemon glaze. Use the glaze recipe above and swap the vanilla for lemon juice.
  • Swap for almond extract and top your cake with a vanilla glaze, decorated with slivered almonds.
  • Opt for peppermint extract and top your cake with a vanilla glaze, decorated with crushed peppermint candy cane pieces for a festive holiday dessert.
  • For extra flavor and texture, add up to a cup of shredded coconut, mini chocolate chips, fresh berries, chopped nuts (pecans or walnuts are my picks), or dried fruit.
  • Instead of a glaze, spread some creamy chocolate frosting on your sweet vanilla pound cake.
  • Serve with whipped cream and fresh berries or a scoop of vanilla ice cream.

Recipe FAQs

Why is it called a pound cake?

Traditionally, a classic pound cake was made with a pound of each of the four main ingredients in this recipe: butter, eggs, sugar, and flour. 

Why is whipping cream used in this recipe?

Whipping cream is used to add moisture and richness to the pound cake. This contributes to its tender texture and delicious taste.

What’s the best way to serve this pound cake?

This pound cake is often served in thick slices, and for an extra treat, it’s accompanied by Mama’s custard sauce, making it even more delightful.

Here are more fantastic cake recipes:

Cheesecake Toppings & An Easy Cheesecake Recipe

Ole Fashioned Southern Sugar Plum Cake

Old Fashioned Hummingbird Cake Recipe

Peach Dump Cake Recipe (3 Ingredients Only)

Pumpkin Praline Cake With Cream Cheese Icing

Vegan Sweet Potato Cake With Maple Cashew Icing

“How many slams in an old screen door? Depends on how loud you shut it. How many slices are in bread? Depends on how thin you cut it. How much good inside a day? Depends on how good you live ‘em. How much love is inside a friend? Depends on how much you give ‘em.”

~Shel Silverstein. Submitted by Jenny. Click here to read more or submit your own.