Delicious Classic Pound Cake Recipe

As much as I love spending hours perfecting intricate desserts, I equally treasure simple and reliable cake recipes. Sometimes, all you want is to whip up a guaranteed delicious cake quickly—or even better, to pull one out of the freezer when unexpected guests arrive!

This classic pound cake is a family favourite. It’s delightfully simple and tastes absolutely amazing. With its spongy middle and crispy, buttery crust, it’s one of those mouth-watering cakes where you’ll need to go for a second slice. In fact, it’s our go-to cake when we head out on hikes because this pound cake is easy transport in slices, it stays fresh for days, and everyone loves it!

Why Pound Cakes are Popular

Pound cakes are quick and easy to mix together, and they freeze exceptionally well once baked. You can easily bake a large batch and keep pound cakes stocked in the freezer for those moments when you need something sweet in a pinch.

This pound cake recipe is perfect for afternoon tea or for bringing with you, whether it’s for:

• A picnic, the beach, or a hike
• A cake for school events
• Treats for your colleagues

Why is it called pound cake?

This type of pound cake is named so because it uses a pound of butter, a pound of sugar and a pound of flour.

How to Make This Easy Pound Cake

Making pound cake batter is incredibly simple. You just mix all the ingredients together in a bowl until you have a light and fluffy batter, then divide it between two greased loaf tins or cake pans.

Pound cakes must be baked slowly at low temperature on the bottom rack in the oven. This method ensures the cake turns out moist and spongy inside, with a crisp, buttery crust on the outside. It’s hard to decide which is the best part—the spongy middle or the deliciously crispy crust!

Recipe

Easy Classic Vanilla Pound Cake

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This wonderfully easy pound cake has the most amazing flavor and delicious crispy crust. It's so easy to make and freezes exceptionally well, so you can always have a slice of cake on hand.

Time: 1 hour hr 45 minutes mins

Difficulty: Beginner

Yield: 16 servings*

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• Mixing bowl
• Loaf pan 1.5 liters (9 x 5 inches)

Ingredients

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• 500 g soft butter
• 500 g sugar
• 8 eggs
• 500 g flour
• ½ tsp baking powder
• 3 tsp vanilla

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Instructions

• In a large bowl, cream the soft butter and sugar together. Add the eggs one at a time, mixing well after each addition. Finally, add vanilla.
  500 g soft butter, 500 g sugar, 3 tsp vanilla
• In a separate bowl, mix the flour and baking powder. Gradually add this dry mixture to the large bowl and mix until the batter is smooth. You can use a stand mixer if you like.
  500 g flour, ½ tsp baking powder
• Grease two 1.5-liter (9 x 5 inches) loaf pans. Divide the batter evenly between the two pans.
• Bake the pound cakes at 165 °C (329 °F) for 1 hour and 25 minutes on the bottom rack of the oven. Let the pound cakes cool slightly in the pans, then turn them out and allow them to cool completely on a wire rack.

Notes

*1 batch of this recipe makes 2 pound cakes, each yielding 8-10 slices of cake.

Freezing: The pound cakes can be frozen for up to 3 months.

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