In my opinion pound cake is highly underrated. It is easy to make and very adaptable. This perfect pound cake recipe has a rich buttery flavor and a dense texture that can be served any time of the day. It also accompanies almost any topping you can imagine. Don’t overlook this superb classic!
Recipe Source: Family recipe, original source unknown.
Don’t overlook this rich buttery cake that can be served any time of the day. Delicious plain or serve with toppings.
Makes two loaves of cake; approximately 20 slices
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Below you will find tips and tricks to help achieve the best results possible!
This recipe for old fashioned pound cake is a classic. Rumor has it that thename Million Dollar Pound Cake comes from a recipe made withone pound of each ingredient. Therefore, it was an expensive cake to bake!
Basic ingredients are needed for this recipe (eggs, butter, flour, sugar).
For best results use room temperature ingredients.
Mixing bowl or stand mixer
Two loaf pans
This recipe can also be prepared in a Bundt pan or tube pan, however baking time may vary.
Almond extract can be omitted. Increase vanilla extract to 1 1/2 teaspoons.
Change up the flavor by using different extracts such as rum, coconut, or lemon.
Add 2 teaspoons citrus zest for flavor. I like to add one teaspoon lemon zest and one teaspoon orange zest.
Sprinkle chocolate chips or nuts into the cake batter. Mini chocolate chips are my top choice.
Pound cake is tasty all on its own but is also great with toppings. The possibilities are endless! Top with berries and whipped cream, fruit compote, lemon curd (my favorite!), or ice cream and chocolate sauce.
Pound cake can be stored at room temperature in an airtight container or wrapped in plastic wrap. It can also be stored in the refrigerator, but allow to come to room temperature or warm before serving.
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