BEST Pound Cake EVER – OMG Don’t LOSE This Recipe!
Rich, buttery, dense yet soft, and absolutely classic. This is a FULL, BIG, old-fashioned pound cake just like grandma made.
Ingredients (Serves 12–14)
Cake Batter
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
½ cup shortening
(or use 1½ cups butter total for all-butter flavor)
3 cups granulated sugar
6 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
1 teaspoon butter extract (optional but amazing)
Instructions
1️⃣ Prep
Preheat oven to 325°F (165°C)
Grease and flour a 10-inch bundt pan or tube pan
2️⃣ Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt
Set aside
3️⃣ Cream Butter & Sugar
Beat butter + shortening until creamy (3–4 minutes)
Gradually add sugar
Beat until light and fluffy (very important!)
4️⃣ Add Eggs
Add eggs one at a time, beating well after each
Scrape bowl as needed
5️⃣ Add Milk & Flour
Alternate adding flour mixture and milk
Begin and end with flour
Mix just until combined (do not overmix)
6️⃣ Flavor
Mix in vanilla extract and butter extract
7️⃣ Bake
Pour batter into pan and smooth top
Bake 75–90 minutes, until:
Top is golden
Toothpick comes out clean
Tent loosely with foil if browning too fast
8️⃣ Cool
Cool in pan 15 minutes
Turn out onto rack
Cool completely before slicing
Optional Glaze (Simple & Delicious)
1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla
Drizzle over cooled cake.
Pro Tips
✔ Room-temperature ingredients = best texture
✔ Cream butter and sugar LONG for fine crumb
✔ Don’t rush the bake—low & slow is key
✔ Even better the next day
Storage
Room temp (covered): 4–5 days
Refrigerator: 7 days
Freezer: Up to 3 months
Variations
Lemon Pound Cake: add 2 tbsp lemon juice + zest
Cream Cheese Pound Cake: replace shortening with 8 oz cream cheese
Vanilla Almond: add ½ tsp almond extract
