This is the best pound cake recipe because it’s incredibly moist and dense. A pound cake first got its name from the ingredients: it calls for a pound each of flour, sugar, eggs, and butter and it is supposed to weigh exactly 4 pounds. The moist and tender yellow cake originates in Northern Europe, especially in Great Britain and France. The key to making your pound cake perfectly moist is to not overcook the loaf. Use a 350°F oven and remove the cake from the heat before it turns too dark on top. In addition, be sure not to overmix the batter, which can cause the cake to turn tough or chewy rather than tender and moist. Serve it with your favorite icing or topping to taste the pound cake ever.
It’s likely that you already have everything you need to make a moist pound cake in your kitchen and pantry. All you need is:
To make this simple cake at home, start by combining the dry ingredients in one bowl and the wet ingredients in a second bowl. Mix cubed, softened butter into the dry ingredients until just combined, then add the wet ingredients in two additions. Mix just until the batter is a cohesive texture and color. Next, place the batter into a prepared baking dish and bake until golden and cooked through.
Usually, pound cakes are enjoyed as-is, no decoration required. However, if you want to give a bit more flavor to your cake, you can add whatever you want such as sugar icing, chocolate frosting or a layer of powdered sugar. Lemon-sugar glaze is a popular topping for pound cakes, as it adds a hint of refinement and sweetness without going over the top. You can also add some fresh fruit.
You can store your cooled cake on the counter, in an airtight container, for up to 4 days. For a longer shelf life, keep the cake in the fridge for up to one week. If you find that your cake has dried out a bit from the fridge, simply slice and toast it to serve, with butter.
Yes, if you’d like to keep this cake longer than 4 days, you can pack it up tightly in plastic wrap and store in the freezer for up to 3 months. Simply let the cake defrost on the counter before serving.
Preheat the oven to 350°F/180°C. Arrange a rack in the center of the oven. Grease a 9×5-inch loaf pan thoroughly with cooking spray. Line the bottom with parchment paper and grease the parchment paper as well.
In a stand mixer or with an electric hand-held mixer, combine the flour, baking powder, salt and sugar for about 30 seconds.
Meanwhile, mix wet ingredients that are milk, eggs and vanilla extract.
Add the butter pieces and half of the wet ingredients and mix until just combined, about 30 seconds.
Beat for another minute on medium speed, then add the remaining wet ingredients, mixing well and scraping own the sides as necessary.
Transfer the cake batter into the parchment lined pan and bake for 55 minutes to 1:10, turning the pan halfway through baking.
The cake is done when until the top is golden and a toothpick inserted into the center comes out mostly clean, with a few crumbs stuck to it.
Cool the pan in the pan on the counter for 10 minutes before removing it and cooling fully on a wire rack.