🍰 Homemade Pound Cake

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A rustic homemade pound cake loaf on a wooden board, with several slices fanned out to show the moist, buttery texture. Warm farmhouse lighting with soft linens and a vintage knife.
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🍰 Homemade Pound Cake

A Classic, Rich, Buttery Dessert Everyone Loves

 

There’s nothing quite like a Homemade Pound Cake fresh from the oven. This old-fashioned classic brings together simple ingredients and warm nostalgia in every slice. Whether you serve it with berries, whipped cream, a drizzle of glaze, or just as-is, this moist, buttery loaf is perfect for any occasion—from weekend baking to large family gatherings.

This is one of those recipes that instantly fills your home with the smell of comfort and tradition. It’s easy, reliable, and incredibly delicious.

⭐ Why You’ll Love This Homemade Pound Cake

  • Rich, dense, moist texture

  • Only a handful of simple, pantry staples

  • Perfect for breakfast, dessert, or snacking

  • Freezes beautifully

  • A true Southern classic your family will request again and again

A warm rustic farmhouse scene featuring a freshly baked pound cake loaf with two slices arranged on a ceramic plate, surrounded by cozy kitchen elements and natural window light.
A warm slice of homemade pound cake—soft, buttery, and perfect for any time of day.

🛠 Equipment Needed

  • Stand mixer or hand mixer

  • Large mixing bowls

  • Whisk

  • Measuring cups & spoons

  • Rubber spatula

  • 9×5 loaf pan (or bundt pan)

  • Parchment paper (optional)

  • Cooling rack

🧈 Ingredients for Homemade Pound Cake

  • 2 cups all-purpose flour

  • 1 ½ cups granulated sugar

  • 1 cup unsalted butter, softened

  • 5 large eggs, room temperature

  • ½ cup whole milk

  • 1 tablespoon vanilla extract (or lemon extract for variation)

  • 1 teaspoon baking powder

  • ½ teaspoon salt

👩‍🍳 How to Make Homemade Pound Cake

Follow these simple step-by-step instructions to create the perfect loaf.

Step 1: Prep Your Pan

Preheat your oven to 325°F. Grease a 9×5 loaf pan and line with parchment paper if desired.

A rustic kitchen scene with a hand brushing melted butter inside a 9x5 loaf pan near a sunlit window, with butter on a small plate and soft linens on a wooden surface.
Brushing melted butter into the loaf pan to prepare it for the homemade pound cake batter.

Step 2: Cream the Butter & Sugar

Using a mixer, cream the softened butter and sugar together for 4–5 minutes until light and fluffy. This step is key for the perfect texture.

A rustic kitchen scene with a stand mixer creaming softened butter and sugar in a metal mixing bowl, surrounded by spilled sugar, wooden measuring spoons, and warm natural light.
Cream the softened butter and sugar together until light and fluffy to create the perfect base for your homemade pound cake.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition.

A cracked egg yolk being added to a bowl of creamed butter and sugar in a rustic kitchen, with a whisk, whole eggs, flour, and warm natural light.
Add the eggs one at a time, mixing well after each addition to create a smooth, velvety batter.

Step 4: Combine Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt.

A rustic stoneware bowl filled with flour, baking powder, and salt being whisked together on a wooden countertop with warm farmhouse lighting.
Whisk the flour, baking powder, and salt together until fully combined.

Step 5: Add Dry Ingredients & Milk

Alternate adding the dry mixture and milk into the batter, starting and ending with flour. Mix only until combined.

A rustic mixing bowl filled with pound cake batter, surrounded by flour, a bowl of dry ingredients, and a jar of milk on a wooden counter in warm farmhouse lighting.
Alternate adding the dry mixture and milk into the batter, starting and ending with flour. Mix gently until just combined.

Step 6: Add Flavor

Mix in the vanilla extract.

A wooden spoon pours thin amber vanilla extract into a bowl of smooth pound cake batter in a rustic kitchen setting, with warm natural light and a vanilla bottle in the background.
Stir in the vanilla extract to give the pound cake its rich, classic flavor.

Step 7: Bake

Pour the batter into your prepared loaf pan. Bake for 70–80 minutes or until a toothpick comes out clean.

A rustic kitchen scene showing thick pound cake batter being scraped into a parchment-lined loaf pan with a wooden spatula, surrounded by eggs, flour, and warm natural light
Pour the batter into your prepared loaf pan, smoothing the top before baking.

Step 8: Cool

Let the pound cake cool in the pan for 15 minutes, then transfer to a cooling rack.

A warm loaf of freshly baked pound cake cooling in a parchment-lined pan on a wire rack, with gentle steam rising and rustic farmhouse kitchen elements in the background.
Let the pound cake cool in the pan for about 15 minutes before transferring it to a rack.

🍽 What to Serve With Homemade Pound Cake

Homemade Pound Cake pairs beautifully with:

  • Fresh berries

  • Whipped cream

  • Chocolate sauce

  • Lemon glaze

  • Ice cream

  • Homemade fruit compote

Want more dessert inspiration? Try my White Chocolate Gingerbread Cookies, Peppermint Hot Cocoa Cookies, or Nana’s Sugar Cookies.

💡 Expert Tips for Perfect Homemade Pound Cake

  • Be sure your butter is softened, not melted.

  • Mix well when creaming butter and sugar—this gives your pound cake lift.

  • Room-temperature eggs incorporate better.

  • Bake low and slow for a dense, tender crumb.

  • Don’t open the oven door too early, or the cake may sink.

🥣 Variations

  • Lemon Pound Cake – Add lemon zest + swap vanilla for lemon extract.

  • Almond Pound Cake – Add almond extract + sliced almonds on top.

  • Sour Cream Pound Cake – Swap ¼ cup milk for sour cream.

🧊 Storage Instructions

  • Store at room temperature for up to 4 days.

  • Refrigerate (wrapped tightly) up to 1 week.

  • Freeze slices for up to 3 months—thaw at room temperature.

❓ FAQs About Homemade Pound Cake

Why is my pound cake dry?

Usually from overbaking. Start checking at the 65-minute mark.

Can I freeze homemade pound cake?

Yes—wrap tightly in plastic wrap and place in a freezer bag.

What is the best extract to use?

Vanilla is classic, but almond or lemon extract makes a delicious twist.

📌 You May Also Like

Here are some dessert recipes that would pair beautifully with this Homemade Pound Cake:

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Two slices of homemade pound cake on a rustic plate, showing a moist tender crumb, with the remaining loaf and butter in the background.
Serve the pound cake warm or at room temperature for the best flavor and texture.
A rustic homemade pound cake loaf on a wooden board, with several slices fanned out to show the moist, buttery texture. Warm farmhouse lighting with soft linens and a vintage knife.

🍰 Homemade Pound Cake

This homemade pound cake is a classic, buttery dessert with a soft, moist crumb and rich vanilla flavor. Made from simple ingredients, this old-fashioned pound cake bakes up golden and tender—perfect for holidays, family gatherings, or everyday baking. Enjoy it plain or with berries, honey, or a pat of butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 345 kcal

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Whisk
  • Measuring Cups & Spoons
  • Rubber Spatula
  • 9 X 5 loaf pan or bundt pan
  • Parchment Paper optional
  • Cooling Rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 5 large eggs room temperature
  • ½ cup whole milk
  • 1 tablespoon vanilla extract or lemon extract for variation
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

  • Preheat your oven to 325°F. Grease a 9x5 loaf pan and line with parchment paper if desired.
  • Using a mixer, cream the softened butter and sugar together for 4–5 minutes until light and fluffy. This step is key for the perfect texture.
  • Add the eggs one at a time, beating well after each addition.
  • In a bowl, whisk together flour, baking powder, and salt.
  • Alternate adding the dry mixture and milk into the batter, starting and ending with flour. Mix only until combined.
  • Mix in the vanilla extract.
  • Pour the batter into your prepared loaf pan. Bake for 70–80 minutes or until a toothpick comes out clean.
  • Let the pound cake cool in the pan for 15 minutes, then transfer to a cooling rack.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Serving: 1sliceCalories: 345kcalCarbohydrates: 40gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 125mgSodium: 180mgPotassium: 85mgFiber: 1gSugar: 27gVitamin A: 620IUCalcium: 42mgIron: 1.4mg
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