Easy Pound Cake Recipe – This simple recipe made with eggs, butter, sugar, flour, and a few other everyday ingredients is the perfect staple dessert!
Easy Pound Cake Recipe
We’re all about “easy recipes” around here, and when you use that phrase in front of a word like “cake” then you better believe you’ll find it in our easy recipe archives.
Which is why I’m super excited to share with you this easy pound cake recipe that will probably become a staple in your own home.
You Also Like:
Pound Cake Flavor + Topping Ideas
What I love about a pound cake, is that you can flavor it or top it with just about anything to customize the flavor you’re looking for, or leave it plain and capture the buttery-sugary goodness.
- glaze (like this recipe)
- fresh fruit
- crunchy items (like cookies, nuts, graham crackers, etc.)
- icing
- sugars
How to Make Pound Cake
You can find the full recipe card below, but I love to show the process in images as well in case you’re a visual person like me!
…………………………….
You’ll start by mixing together the butter and the sugar for about 3 minutes. (Why do almost all good dessert recipes start with butter & sugar?!?!)
Then, add in the eggs and vanilla and mix for about 5 minutes.
Next, sift together the flour, baking powder, and salt.
Reduce mixer speed to low and add half of the flour mixture and half the milk and mix for 5 minutes.
Add the second half of flour mixture and milk… and mix for 5 minutes.
Grease and flour your bundt pan (or pan of your choosing) and pour in batter, while smoothing out any bubbles!
Place the pan in a cool oven and set the temperature to 350℉ and bake for 1 hour.
The cake will be done when a toothpick inserted into the cake comes out clean!
Allow 30 minutes for the cake to cool, and then remove from the pan (using a butter knife around the edges help) and turn upside down to finish cooling.
You’ll want the cake fully cooled before drizzling the glaze.
Pound Cake Glaze
The glaze for your pound cake is really, really simple. Although the buttery goodness of a pound cake it plenty, the glaze adds a delicious touch and smooth, creamy, silky texture.
For the glaze, you’ll need:
- 1 3/4 cup of confectioners sugar
- 4 tablespoons of whole milk
Simply add powdered sugar (confectioners sugar) to a bowl, and add 1 tablespoon of milk to the sugar at a time, stirring it in until smooth.
Drizzle over your cake and serve!
Doesn’t that look amazingly scrumptious? I’m not sure if there’s anything better than the classics.
More Easy Dessert Recipes
If you love easy desserts, then you’re in the right place. You’ll LOVE these no matter if you’re just in the “sweets” mood, or if you need a dessert to take along to a potluck!
Easy Bread Pudding Recipe
Easy Carrot Cake Recipe
Donut Bread Pudding
Easily top your pound cake with fresh berries and extra powdered sugar for an added touch of flavor and cuteness!
Easy Pound Cake Recipe
Ingredients
- 4 eggs room temperature
- 3 egg yokes room temperature
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- 4 tablespoon whole milk
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup sugar
Glaze
- 1 3/4 cup confectioners sugar
- 4 tablespoon whole milk
Instructions
- Move oven rack to middle of the oven.
- Mix butter and sugar in large bowl until creamed, about 3 minutes.
- Add eggs and vanilla, beat 5 minutes on medium.
- Sift together flour, baking powder and salt.
- Reduce mixer speed to low and add ½ of the flour mixture and half the milk. Mix 5 minutes
- Add second half of flour mixture and milk. Mix 5 minutes.
- Generously grease and flour bundt pan.
- Pour batter into pan and tap to remove bubbles.
- Place pan in cool oven, set temperature to 350℉ and bake 1 hour. Cake will be done when a toothpick inserted into the cake comes out clean.
- Allow to cool 30 minutes before releasing the edges with a knife and turning the pan upside down to finish cooling.
Glaze
- Add one tablespoon of milk at a time to confectioners sugar to achieve desired consistency.
- Drizzle over cake.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply