Looking for a buttery, tender, and versatile pound cake recipe to elevate your desserts? This Classic Homemade Pound Cake is your go-to! With a rich, melt-in-your-mouth texture and just the right amount of sweetness, it’s the perfect foundation for trifles, shortcakes, or simply enjoyed with a cup of coffee. I created this recipe as the base for my festive Red, White, and Blue Berry Trifle (more on that in my next post!), but it shines on its own. Using precise weights for ingredients ensures foolproof results every time. Let’s dive into this timeless recipe that’s ideal for your 4th of July celebrations or any occasion!

Why You’ll Love This Pound Cake

Buttery and Tender: A classic pound cake with a dense yet soft crumb that holds up beautifully in layered desserts or as a standalone treat.
Simple Ingredients: Made with pantry staples, measured by weight for accuracy.
Versatile: Perfect for trifles, topping with berries and whipped cream, or toasting for breakfast.
Make-Ahead Friendly: Bake it a day ahead, and it stays fresh and delicious.

Tips for the Perfect Pound Cake

Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smooth batter and even baking. Cold ingredients can cause curdling.
Don’t Overmix: Mix just until the flour and milk are incorporated to avoid a dense or tough cake.
Check for Doneness: Ovens vary, so start checking at 55 minutes. If the top browns too quickly, tent with foil.
Make-Ahead: Bake the cake a day ahead and wrap tightly in plastic wrap at room temperature. It stays fresh for up to 3 days or can be frozen for up to 2 months.
Substitutions:
- Gluten-Free: Swap all-purpose flour for 240 g 1:1 gluten-free flour blend.
- Dairy-Free: Use 226 g vegan butter and 120 g almond milk.
- Flavor Twist: Add 2 g (1 tsp) lemon zest or almond extract for a variation.

Serving Suggestions

This pound cake is a star on its own or as part of a dessert:

Classic: Slice and serve with fresh berries and a dusting of powdered sugar.
Trifle Base: Cube it for my Red, White, and Blue Berry Trifle, a stunning 4th of July dessert (stay tuned for that recipe!).
Toasted: Grill or toast slices and spread with butter or jam for a sweet breakfast great.
With Glaze: Drizzle with a simple glaze (100 g powdered sugar + 15 g lemon juice) for extra sweetness.

Why This Recipe Works

The balance of butter and sugar creates a rich, moist crumb, while the eggs and milk ( keep it tender. Baking powder gives just enough lift for a classic pound cake texture that’s dense but not heavy. Using weights ensures consistency, making this recipe foolproof for bakers of all levels. It’s the perfect base for festive desserts or a simple treat to share for get-togethers.

Storage

Room Temperature: Wrap tightly in plastic wrap and store for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days (bring to room temp before serving).
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

Ready to Bake?

This Homemade Pound Cake is a must-have recipe for your baking repertoire, especially if you’re planning a show-stopping dessert like my Red, White, and Blue Berry Trifle for the 4th of July. Stay tuned for that recipe in my next post, where I’ll show you how to transform this cake into a patriotic masterpiece! Have you made pound cake before, or do you have a favorite way to serve it? Share in the comments below—I’d love to hear!

Happy baking!

Prep Time:20

Cook Time:1 5

Total Time:1 25

Servings: slices

Ingredients

1 cup salted butter, softened 226 g
1 ½ cup granulated sugar 300 g
4 large eggs, room temperature
2 tsp vanilla extract
2 cups unbleached all-purpose flour, scooped & leveled 240 g
1 tsp baking powder
½ tsp salt
½ cup milk, room temperature 120 g

Instructions

Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Cream Butter & Sugar: In a large bowl, beat softened butter and granulated sugar with a stand mixer or hand mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
Mix Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together unbleached all-purpose flour, baking powder, and salt.
Combine Wet & Dry: With the mixer on low, add dry ingredients in three additions, alternating with milk, starting and ending with flour. Mix until just combined—do not overmix.
Pour into Pan: Pour batter into the prepared loaf pan and smooth the top with a spatula.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (~1 hour). Slice and serve.

Notes

Room Temperature Ingredients: Use room-temperature butter, eggs, and milk for a smooth batter and even baking.
Don’t Overmix: Mix just until combined to keep the cake tender.
Check Doneness: Start checking at 55 minutes. Tent with foil if the top browns too quickly.
Make-Ahead: Bake a day ahead and wrap tightly in plastic wrap at room temperature. Store up to 3 days or freeze for 2 months.
Substitutions:
- Gluten-Free: Use 1:1 gluten-free flour blend.
- Dairy-Free: Use vegan butter and almond milk.
Flavor Twist: Add 1 tsp lemon zest or almond extract.
Serving Ideas: Slice and serve with berries, use as a trifle base, or toast with butter for breakfast.

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