5-Ingredient Pound Cake

Savanna: "needs more sugar and a little bit of salt but oth…" Read More


Pound cake is a classic in any baker's recipe repertoire. It's perfect for most occasions—picnics, parties, and brunch— and it can be enjoyed any time of year. As a bonus, it keeps well so you can easily make it ahead of time, then slice and serve when you're ready. And this recipe is so easy: One bowl and five ingredients are all you need…

Why It's Called 'Pound Cake'

Pound cake is an "equal-ratio" cake. In fact, that's where the name "pound cake" comes from! The original pound cake recipe required exactly one pound each of granulated sugar, flour, unsalted butter, and eggs. While you won't need a full pound of each for this recipe, the ingredients for this recipe for traditional pound cake haven't been altered too much; just enough to make a nicely balanced cake that fits nicely in a loaf pan. Many pound cake recipes call for cake flour, but all-purpose flour works just fine here. Baking powder is also used to work its leavening magic in the baking process.

Pound Cake Variations

Pound cake is wonderful on its own, but you can jazz up your dessert plate by topping it with berries and whipped cream or diced apples, depending on the season. Ice cream also makes an excellent sidekick. Or you can frost your cake, dust it with powdered sugar, or lightly drizzle it with a glaze before serving to make it your own.

If you regularly make pound cake, it's sometimes fun to mix it up and try something new. While this is a basic pound cake recipe, you can customize it with the following variations to add different dimensions of flavor. Here are a few other recipes to consider and play with for a different pound cake experience:

Vanilla Pound Cake: This recipe uses 1 teaspoon of vanilla extract in the batter.

Lemon Pound Cake: This one uses 3 tablespoons of fresh lemon juice and includes a lemon glaze.

Almond Pound Cake: This recipe includes 8 oz. of almond paste. It also calls for vanilla extract, but you can substitute it with almond extract.

Cream Cheese Pound Cake: This one calls for 8 oz. of cream cheese in place of some of the butter.

Sour Cream Pound Cake: This recipe uses a little more than a cup of sour cream in place of some of the butter.

To serve and serve again

To prevent it from drying out, store leftover pound cake in an airtight container. Make sure the cake is completely cool before placing it into the container. Stored pound cake will keep for several days at room temperature, up to one week when refrigerated, or up to two months when frozen.

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  • nonstick cooking spray ((or butter))
  • 1 cup salted butter (softened, at room temperature)
  • 1 cup granulated sugar
  • 4 large eggs (at room temperature)
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
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    1. Preheat the oven to 350°F.
    2. Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
    3. Place the butter and sugar in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add the eggs one at a time, beating for 15-20 seconds between each and scraping inside of bowl occasionally, until the mixture is smooth and combined.
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    NutritionView More

    Sodium7% DV160mg
    Fat26% DV17g
    Protein8% DV4g
    Carbs10% DV31g
    Fiber2% DV<1g
    Calories290Calories from Fat150
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate31g10%
    Dietary Fiber<1g2%
    Vitamin A10%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Savanna 2 days ago
    needs more sugar and a little bit of salt but other than that it was good
    Charlotte Pope 3 days ago
    I added a little more sugar and a little less cooking time. It was good!
    Waffle Man 10 days ago
    pretty good but i did use brown sugar
    Jackie 16 days ago
    I doubled the recipe and baked in a Bundt pan. I added 2 teaspoons of almond extract as well. This was delicious! My husband loved it? I will be making this again.
    Fifi 23 days ago
    I made this and it was soo amazing, whole family loved it
    Gartheo B. 24 days ago
    this is a cake that is simple, quick and good that even i can make it.
    Antonia Lopez 24 days ago
    Came out prefect. Crust is golden and delicious.
    Ella B. a month ago
    Very good cake...I needed to reduce the cooking time but the cake was a success🤗
    H. a month ago
    it taste good but i over baked it😂
    Edubb a month ago
    great! it was easy to make and easy to bake
    Miha Nambara a month ago
    This was a pretty easy, and good cake. We ate this cake with ice cream, which was delicious. My only complaint is that it was pretty dry.
    Shereena a month ago
    Terrific! Great taste & definitely worth making again.
    Dawnnie Lane a month ago
    I added 1 tsp vanilla and it was delicious! Next time I will cook for only 45 mins Other than that perfect!
    Zedef a month ago
    It turned out great and i am so happy that they taste amazing
    Happily Natural 2 months ago
    I couldnt find my mixer so I did it by hand and it turned out preety well.
    shamaine59 2 months ago
    A little dry but otherwise tasty
    Tina Green 2 months ago
    It was very bland need some kind of favor
    Alex Meyer 2 months ago
    Very easy; however, would recommend adding more flavoring.
    Belle Metcalf 2 months ago
    Not bad at all! Easy to just throw together and turned out super moist! The flavor wasn't quite what i thought it would be, but maybe that's just me. I'll try a splash of vanilla or almond flavoring next time.
    Shelby Tubbs 2 months ago
    Not much flavor by itself, a little dry.
    Gin 3 months ago
    I did not make it yet, but I plan making it real soon.
    Jalisa Williams 3 months ago
    Turned out great. Added a little vanilla but would make again.
    Abby H. 3 months ago
    This was such an easy recipe and turned out great for a beginner baker like me; however, I set the timer for one hour as suggested and when I pulled it out it was a little too done. I checked it halfway through and it seemed on track, but I’m not a good enough cook to tell that something it nearing done towards the last 10-15 minutes so I followed the 60-75 minute suggestion and when I followed the hour it was too done. Loved this recipe, might just want to toothpick it at the 45 minute time
    J V. 3 months ago
    The baking time is ABSOLUTELY ABSURD!!! Check at 45min, and check at 50min!! I added 1/3 cup more sugar and some vanilla extract (my best friend added vanilla beans to hers) for some more flavor. Seriously, DO NOT BAKE FOR SUGGESTED TIME, it’ll be hard, and dry, and pointless!!
    Ice Bear 3 months ago
    Brought it to school once to share it with my friends, very nice! One complaint that I have is that sometimes it falls apart while in the oven although it's yummy. Would recommend! ;)
    Heather C. 3 months ago
    Vary easy to make.Heavy on its own,great for a strawberry short cake bottom. Do not mix it to much,just enough to mix it ,then turn it in the loaf pan. Thanks for shareing.
    Gale 4 months ago
    The recipe needs a little adjustment in the cooking time. I cooked my cake according to specified time and it was very dry when it finished cooking. Overall, it was fair. The taste was bland.
    Raymond 4 months ago
    Pretty good. But 75 minutes is to long. Start checking at 45 minutes. When it cools off, I'll give it a taste test.
    Debbi 4 months ago
    The bake time is WAY TOO LONG! Cake was brown & edges black & hard. I added a tsp of vanilla for flavor. I would suggest you check for doneness after about 55-60 mins.
    Ari Wenger 4 months ago
    Recipe is simple and easy! I made a cake and it turned out pretty good, if a little dense-- but that didn't stop me from enjoying it! Only giving 4/5 stars because the recipe is a bit bland-- I would recommend using salted butter/adding a pinch of salt, and adding some lemon zest or perhaps vanilla? You could do some cinnamon or nutmeg too.