5-Ingredient Pound Cake

YUMMLY(91)
Sara Abedin: "i used outmeal flour instead of all purpose flour…" Read More
6Ingredients
92Minutes
290Calories

Description

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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Ingredients

US|METRIC
  • 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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    Directions

    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.
    View 8 More StepsDiscover more recipes from Yummly

    NutritionView More

    290Calories
    Sodium7% DV160mg
    Fat26% DV17g
    Protein8% DV4g
    Carbs10% DV31g
    Fiber2% DV<1g
    Calories290Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol110mg37%
    Sodium160mg7%
    Potassium45mg1%
    Protein4g8%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber<1g2%
    Sugars17g34%
    Vitamin A10%
    Vitamin C
    Calcium4%
    Iron8%

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

    Reviews(91)

    Sara Abedin 4 days ago
    i used outmeal flour instead of all purpose flour and added apple slices and cinnamon and it turnd out great
    Robert Kelly 6 days ago
    It was good and easy to make with very few ingredients. It was just a little dry.
    Edison 9 days ago
    Really good pound cake with very little ingredients. Topped it off with some ice cream, strawberries, and fudge...it was a hit!
    Richard B 15 days ago
    Great recipe! anlittle dry but that could be due to overbeat eggs/sugar/butter.
    Rica Elysee 24 days ago
    great recipe to make with nephew. He executed it with limited help from me.
    Belinda Kizer a month ago
    My cake came out great
    Chuck Mullins a month ago
    really great! I added a 1/2 cup of Sour Cream.
    eunice a month ago
    Awesome!!!! It turned out really great and tastes good!
    Joshua Schoonmaker a month ago
    First try was a little bit more firm than I'm used to, but the cake looked and tasted great! I'll have to play around with it some to get the right amount of fluff.
    Yasmine Adlan a month ago
    very good.. i added blueberries and walnuts and it turned out amazing
    Stephanie Sinclair a month ago
    Turned out really good better then the store bought ..... Ill be making this again
    Ashanti 2 months ago
    Turned out very well used a glass loaf pan
    Radford 2 months ago
    I made this recipe exactly as directed. My pound cake came out dry. I am not sure what went awry. Is it possible that over mixing could have done it? I am not sure. It was very easy to make. I will make it again but try to tweak it somehow to make it more moist.
    Judi 2 months ago
    Delicious Easy to make
    It turned out wonderful! Definitely will make it again.
    made mine orange flavoured. Turned out good but baking time is overkill. Took mine out after 40 minutes.
    Gabrielle Rucker 2 months ago
    The worst cake I have ever eaten. My guest liked it but it was very dry to me and I added an extra egg and vanilla and it still was bad. I won’t try this again.
    Elsa Pang 2 months ago
    Cake was so soft and delicious
    Fe 3 months ago
    turned out great! I will make it again.
    Rob 3 months ago
    Very tasty the family loved it
    Young 3 months ago
    it was dry and not enough sugar. need some type of flavor and cook time was too long... tasted it and threw the rest in the trash🤦🏽‍♀️ I'm gonna have to tweak the recipe for next time🤷🏽‍♀️
    gabrielle 3 months ago
    its yumi I love it so much from gabrielle.barker
    Hughes 3 months ago
    Slightly dry. Cut down on bake time. Add some sort of flavor
    Michelle-Randy C. 3 months ago
    very good. super easy. i added in some vanilla to add a little warmth. served it with bananas foster. cake itself is a little dry.
    Cecilia Rocha 4 months ago
    sooo good! I added a little more sugar and cooked it for 40 minutes any longer would have been too much
    Tle 4 months ago
    I added an package of French vanilla instant pudding it was moist and sweet
    Alyssa Rogers 4 months ago
    I read the comments and adjusted the cooking time to 40 min and added 1/4 extra sugar and vanilla.. it’s still dry. I don’t think the cooking time is the culprit. It needs a 6th ingredient to add moisture. Also, still a bit on the bland side. I will try almond extract next time
    Savanna 4 months ago
    needs more sugar and a little bit of salt but other than that it was good
    Charlotte Pope 4 months ago
    I added a little more sugar and a little less cooking time. It was good!
    Waffle Man 4 months ago
    pretty good but i did use brown sugar

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