Super Moist Pound Cake Recipe – Classic and Easy

There’s nothing quite like a slice of classic Pound Cake—moist, dense yet tender, and bursting with rich buttery flavor. Whether served plain, topped with berries, or drizzled with glaze, pound cake is a timeless dessert that always delivers.

This Best Pound Cake recipe stays true to its Southern roots while perfecting the balance between richness and lightness. It’s simple in ingredients, elegant in appearance, and versatile for any occasion—from Sunday supper to holiday brunches. Baked low and slow, this cake rises with a golden crust and tight crumb that melts beautifully on your tongue.

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Ingredients Overview: The Classic Quartet (and a Few Enhancements)

Traditional pound cake used a pound each of flour, butter, eggs, and sugar—but modern versions tweak the ratios for improved texture and flavor. Here’s how each component works in this perfected version:

Unsalted Butter

The star of any good pound cake.

• Use high-quality, room-temperature butter for maximum flavor and smooth creaming.

• Creaming butter with sugar creates a fluffy base and contributes to the golden crust.

Granulated Sugar

Sweetens and tenderizes.

• Creamed with butter, sugar helps incorporate air, giving the cake lightness despite its dense texture.

Eggs

A pound cake essential.

• Room temperature eggs create a smoother batter.

• Eggs add moisture, richness, and help bind the batter.

All-Purpose Flour

Provides structure and gives the cake its iconic dense crumb.

• Sift for a smoother texture.

Sour Cream or Buttermilk

Modern twist for moisture and softness.

• Adds subtle tang and ensures the cake isn’t dry.

Vanilla Extract

The warm, aromatic backdrop that complements the buttery richness.

Salt

Balances sweetness and deepens the overall flavor.

Optional: Baking Powder

Traditional pound cake has no leavening other than eggs—but a touch of baking powder guarantees a lighter texture without compromising its dense charm.

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Step-by-Step Instructions: How to Make the Best Pound Cake

1. Preheat and Prepare the Pan

• Preheat oven to 325°F (163°C).

• Generously grease and flour a 10-inch bundt pan or loaf pan. Tap out excess flour.

2. Cream the Butter and Sugar

In a large mixing bowl or stand mixer:

• Beat 1 cup (2 sticks) unsalted butter with

• 2½ cups granulated sugar

Cream for 4–5 minutes, until light, fluffy, and pale yellow. This step is critical for aeration.

3. Add Eggs One at a Time

• Add 5 large eggs, one at a time.

• Beat on medium speed until fully incorporated before adding the next.

4. Add Vanilla and Sour Cream

Mix in:

• 1 tbsp vanilla extract

• ½ cup sour cream (or buttermilk)

Beat until smooth.

5. Mix the Dry Ingredients

In a separate bowl, whisk together:

• 3 cups all-purpose flour

• ½ tsp baking powder (optional)

• ½ tsp salt

Gradually add to the wet ingredients on low speed. Mix just until combined—do not overmix.

6. Pour and Bake

• Spoon the batter into your prepared pan.

• Smooth the top with a spatula.

• Bake for 75–85 minutes, or until a toothpick comes out clean and the top is golden.

7. Cool and Serve

• Cool in pan for 10–15 minutes.

• Carefully invert onto a wire rack to cool completely before slicing.

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Tips, Variations & Substitutions

Pound Cake Baking Tips:

• Room temperature ingredients make the batter smooth and evenly mixed.

• Cream butter and sugar thoroughly—this step sets the stage for texture.

• Bake low and slow at 325°F to avoid burning the exterior while keeping the inside moist.

• Don’t open the oven too soon—wait until the cake is mostly set.

Flavor Variations:

• Lemon Pound Cake: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the batter.

• Almond Pound Cake: Substitute 1 tsp almond extract for some or all of the vanilla.

• Marble Pound Cake: Swirl in melted chocolate or cocoa batter for visual flair.

• Vanilla Bean: Use real vanilla bean paste for a deeper, speckled vanilla flavor.

Substitutions:

• Dairy-Free: Use plant-based butter and coconut yogurt or almond milk + vinegar.

• Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.

• Low Sugar: Reduce sugar by ½ cup for a slightly less sweet cake (texture may vary).

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Serving Ideas & Occasions

This pound cake is endlessly versatile and perfect for:

• Holidays and potlucks

• Wedding or baby showers

• Tea parties or brunch

• Everyday snacking or gifting

Serving suggestions:

• Plain: Let the buttery flavor shine.

• With fresh berries and whipped cream

• Drizzled with lemon or vanilla glaze

• Toasted with a smear of jam or mascarpone

• Sliced and layered in trifles or parfaits

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Nutritional & Health Notes

Pound cake is an indulgent, classic dessert:

• High in fat and calories from butter and eggs

• Rich in protein due to multiple eggs

• Lower in sugar than frosted cakes, especially if served plain

For a lighter version:

• Use reduced-fat sour cream

• Serve smaller slices with fruit

• Reduce sugar slightly and avoid glazes

It freezes well, so consider slicing and freezing for portion control or future cravings.

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FAQ

1. Why is my pound cake dry?

Most likely overbaked. Always check early with a toothpick and use an oven thermometer to ensure accurate temperature.

2. Can I make pound cake ahead of time?

Yes! It’s even better the next day. Wrap tightly and store at room temperature for up to 3 days, or refrigerate for 5.

3. Can I freeze pound cake?

Definitely. Freeze whole or in slices, wrapped tightly in plastic and foil. Thaw at room temperature.

4. Can I use a loaf pan instead of a bundt pan?

Yes. Divide batter between two 9×5-inch loaf pans and bake for about 60–70 minutes.

5. What makes pound cake dense?

Its lack of heavy leaveners (like baking powder or soda) and high ratio of fat. Dense doesn’t mean dry—it should be rich and velvety.

6. How do I know when pound cake is done?

The top should be golden and a toothpick or skewer should come out clean or with a few moist crumbs.

7. Can I add glaze or icing?

Absolutely! A simple glaze of powdered sugar + milk (or lemon juice) adds sweetness and shine without overpowering the cake.

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