This 6-ingredient Pound Cake recipe boasts a fine, tender crumb. This easy butter pound cake is bursting with vanilla and buttery goodness in every luscious bite.
6-Ingredient Butter Pound Cake
Ever tried making pound cake from scratch? I’ve had my share of pound cake tests. Sometimes the flavor was on, but the texture was just a bit off. Other times the texture worked but the flavor, not so much. Who knew producing a really good classic pound cake could be so tricky?
When I was a kid, my mom used to just buy pound cake. We all loved the delicate flavor of butter pound cake, 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 to the likes of Irish Cream Chocolate Cake with Whipped Frosting and forgot about the humble pound cake.
The big 6 [ingredients] in this easy pound cake recipe
Then one day Hubby reminisced about a from-scratch pound cake that his sweet mom used to make. My gentle mother in law is no longer with us and nobody knows where her recipe is. That’s when a serious, just-okay-isn’t-enough pound cake recipe obsession was born.
This here is the delightfully golden, tender, flavorful easy pound cake recipe that ended the frenzy. It so happens to require only 6 ingredients:
- Real butter, but of course. Sliced and chilled so the batter bakes up tender and delicate
- 3 large eggs + 3 large yolks, all at room temperature. Though it may feel like this recipe calls for more eggs than usual for cakes, it really works perfectly. The eggs provide lift, texture, and wonderful flavor.
- Be sure to use pure vanilla extract; an entire tablespoon is required for that undeniably aromatic flavor
- Use cake flour for this pound cake recipe. Cake flour is very fine-textured with a low protein content, which results in a more airy, light, and delicate crumb.
- Granulated sugar, just the everyday stuff. We use just enough for the best balance of sweetness without being overly sweet.
Pro tips for your best pound cake results
- Be sure your butter is cut and chilled prior to adding to stand mixer. You don’t want it to get over 60F, as a warmer butter will create a too-dense cake.
- You’ll be creaming the butter with salt and again with sugar. Don’t rush this process. The creaming/fluffing of the butter makes all the difference…give the butter its due time in the mixer in order to become light and fluffy.
- The cake flour and butter mixture will need to be folded in gently and with 3 separate additions. It’s tempting, but avoid dumping it all together at once. By folding the mixture together in 3 separate additions, you’ll ensure the ingredients get gently but thoroughly incorporated, without over-mixing.
Pound Cake Texture
This pound cake recipe results in a classically rich, dense, yet delicate 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. Real pound cakes are 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.
You’re just 6 ingredients away from this delightful breakfast-slash-dessert. It’s a yummy hostess gift, anyone gift, or self gift – Enjoy!
Yes, a One-Bowl Apple Cake is possible:
Adapted from Cooks Illustrated