Best Buttery Pound Cake

Ever tried making pound cake from scratch?  I have tried a few times.  Sometimes the flavor was on, but the texture was just a bit off.  Other times the texture worked but the flavor didn’t so much.  Who knew producing a really good classic pound cake could be so tricky?

Buttery Pound Cake

When I was a kid, my mom used to just buy pound cake.  We all loved the stuff, whether for breakfast or dessert.  I eventually felt compelled to try homemade recipes that would rival those bakery ones.  After several “decent” results, I moved on and forgot about pound cake.

Buttery Pound Cake

But then one day Hubby tells me that his sweet mom made the best ever homemade pound cake from scratch.  My gentle mother in law is no longer with us and nobody knows where her recipe is.  Hmm.  Of course that is when my obsession with finding the best homemade pound cake recipe became stirred.

Buttery Pound Cake

This pound cake is a classically rich, dense cake.  It is the best tasting pound cake we’ve had, full of melt-in-your mouth buttery goodness and real vanilla.  Pound cakes are not meant to be fluffy like birthday cakes or layer cakes.   This pound cake is tender and plush inside, with a golden and slightly crumbly exterior,  just as it should be.  The wonderful buttery-ness is what brings this cake over the edge… so, so good.

Buttery Pound Cake

You’re just 6 ingredients away from this delightful breakfast-slash-dessert.  It’s a yummy hostess gift, anyone gift, or self gift – Enjoy!


RECIPE (one 9×5 loaf)


16 TB unsalted butter, cut into 16 pieces, chilled
3 large eggs + 3 large yolks, room temp
1 TB vanilla extract
1 3/4 cups (7 oz) cake flour
1/2 tsp fine salt
1 1/4 cups (8 3/4 oz) white sugar


Place chilled butter pieces in bowl of stand mixer; let stand at room temp for 20-30 minutes to just slightly soften the butter.  Butter should not get warmer than 60 degrees (if butter is too warm, cake will be too flat and dense.)

In a separate bowl, use a fork to beat room-temp eggs, egg yolks, and vanilla.  Set aside at room temp.

Adjust oven rack to lower middle position and preheat to 325F.  Grease and flour a 9×5 loaf pan.

Using the paddle of stand mixer, beat butter and salt at medium high speed until it’s shiny, smooth and creamy, 2-3 minutes.  Reduce speed to medium and very gradually pour in sugar, about 1 min.  Once all sugar is added, increase speed to medium high and beat until mixture is light and fully, 5-8 minutes, scraping down bowl as needed.  Reduce speed to medium and gradually add egg mixture in a slow steady stream, about 1 min.  Scrape down bowl and beat at medium high until light and fluffy, 3-4 min.  Remove bowl from mixer and scrape down.

Sift cake flour over the butter-egg mixture in 3 separate additions.  Fold gently with rubber spatula until combined after each addition.  Be sure to scrape bottom of bowl to ensure all batter is combined.

Pour batter into prepared pan and smooth top.  Bake cake until golden brown and toothpick comes out clean.  Start checking at 1 hour.  Let cool on wire rack for 15 minutes, invert onto rack and let cake cool completely before serving.  Keeps well in airtight container.

By chewoutloud, adapted from Cooks Illustrated


  1. says

    And a pound cake is always so versatile. Goes with anything really for dessert or all on its own. I find when I have made in the past it is all about patience when adding the ingredients and good mixing.
    Thanks for your recipe to try, look forward to it.

  2. Rach says

    Seemed to brown more on the sides, almost burned before the center was cooked. I think putting it on the lower middle rack might be the culprit in my oven, should have left it middle

    • says

      Every oven is different, and it may help to lower the temp if yours needs it. A darker metal pan will burn the sides whereas glass or disposable foil cook more evenly. It is really yummy, so hope you’ll try it again :)

  3. Laura says

    Just made this and it smelt great in the oven. However the sides seemed to be getting burnt 30 minutes in so I moved the rack to the middle however it didnt help much as the sides still ended up getting burnt before the center was cooked..

    • says

      Hi, Laura! If your sides are still somehow browning too quickly, you can lower the temp to 315F or even 300F degrees and adjust for a longer baking time. That will usually do the trick. Glass pans bake differently from dark metal pans, too. You could try covering the exterior of your pan’s sides with heavy foil.

  4. says

    This sounds and looks incredible. I`m a huge pound cake lover! My parents always bought the refrigerated sara lee ones (which I still love…) I can`t wait to try this recipe out!

  5. Linder says

    Mine is cooling and is browned as much as I wanted it to at 85 minutes. It is nice and high and I used regular white flour. Never bought cake flour. I almost threw in blue berries. Maybe the next time.

    I could not do all the step by step exactly as described with out a mixmaster. Mine smoked and at 71, Im not investing in good appliances any more. It was all I could do to hold the bowl with one hand and the hand mixer with the other. Might rethink the mixer:) Cant wait. It is cooled and still quite high. Im sure its very good. Im an expert on cleaning the batter out of the bowl and this batter was the best!!! lol Thanks!

  6. Samantha sousa says

    Just made your pound cake. The batter was awesome. I added some fresh diced strawberries I’m hoping for the best. I love pound cake. I’m hoping this recipe is a keeper

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