Few desserts are as timeless—or as comforting—as a classic pound cake. Rich, buttery, and delicately golden, this cake has the perfect balance of moist crumb and tender texture. Whether served plain, dusted with powdered sugar, or topped with juicy summer fruit like peaches, berries, or macerated strawberries, it’s a dessert that never goes out of style. Simple to prepare and endlessly versatile, it’s ideal for both everyday treats and special gatherings.
INGREDIENTS:
1 pound (4 sticks) unsalted butter at room temperature
3 cups sugar
6 eggs, at room temperature
4 cups all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon kosher salt
METHOD:
Preheat the oven to 350°F. Generously grease and flour your chosen pan(s). (See note below for size options.)
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light, smooth, and creamy, about 3–4 minutes.
Add the eggs one at a time, beating well and scraping down the bowl after each addition.
Add 2 cups of flour and mix until combined. Scrape down the bowl, then add the milk and vanilla extract, mixing until smooth. Add the baking powder, salt, and remaining 2 cups of flour, and beat just until fully incorporated.
Pour the batter into the prepared pan(s), filling each about halfway. Bake until the cake is golden brown, pulls slightly from the edges, and a tester inserted in the center comes out clean:
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10-inch bundt pan: ~1 hour
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9×5-inch loaf pan: ~50 minutes
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8×4-inch loaf pan: ~45 minutes
Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely before slicing.
NOTE: This versatile cake can be made into one 10-inch bundt cake, two 9 x 5-inch loaf cakes, one 9 x 5-inch and two 8 x 4-inch loaf cakes, or four 8 x 4-inch loaf cakes.
SERVING SUGGESTIONS:
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Serve warm with a dollop of whipped cream and fresh berries.
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Toast slices lightly and drizzle with honey or lemon glaze.
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Use as a base for trifle or shortcake.
