Best Pound Cake Ever

This classic pound cake recipe delivers the perfect balance of buttery richness and delicate sweetness. Each slice offers a velvety texture with a golden crust that will transport you back to grandma's kitchen. The simple combination of quality ingredients creates something truly magical that stands the test of time.

I first baked this pound cake for my daughter's birthday when our plans were canceled due to a thunderstorm. The house filled with the most heavenly aroma, and it has since become our celebration standby, requested at nearly every family gathering.

Ingredients

• All-purpose flour: Gives the cake its structure and tender crumb. Look for unbleached varieties for the best flavor
• Unsalted butter: Provides that signature richness. Make sure it's truly softened but not melted for proper creaming
• Granulated sugar: Contributes sweetness and helps create those fine air bubbles during creaming
• Large eggs: Bind everything together and add richness. Room temperature eggs incorporate much better
• Vanilla extract: Brings warm, aromatic notes. Pure extract rather than imitation makes a noticeable difference
• Almond extract: Adds a subtle complexity that elevates the flavor profile
• Baking powder: Provides just enough lift without compromising the dense texture pound cake is known for
• Salt: Enhances all the flavors and balances the sweetness
• Heavy cream: Creates incomparable moisture and tenderness. Full-fat is non-negotiable here

Step-by-Step Instructions

Prepare Your Space:

Set your oven to 325°F and position the rack in the center. Thoroughly grease your bundt pan, getting into every crevice, then dust with flour. I find using a pastry brush helps reach all the nooks and crannies for perfect release later.

Create The Base:

Beat the softened butter in your mixer bowl for a full 2 minutes until noticeably lighter in color. Gradually add sugar in small amounts over 3-4 minutes. This extended creaming creates millions of tiny air pockets that give your cake its perfect texture. The mixture should look almost white and fluffy when properly creamed.

Add The Eggs:

Incorporate eggs one at a time, beating for at least 45 seconds after each addition. The batter may look slightly curdled at points; this is completely normal. Scrape down the sides of the bowl frequently to ensure even mixing.

Combine Dry Ingredients:

Whisk together flour, baking powder, and salt in a separate bowl until evenly distributed. Proper mixing here prevents any pockets of salt or baking powder in the final cake.

Alternate Wet And Dry:

Add one-third of your flour mixture to the butter mixture, mixing on low speed just until combined. Pour in half the heavy cream, mix, then another third of flour, remaining cream, and finish with the last of the flour. This method prevents overmixing and gluten development for the most tender crumb.

Flavor Enhancement:

Gently stir in both extracts until fully incorporated. The combination of vanilla and almond creates a signature flavor that makes this cake unforgettable.

Bake To Perfection:

Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan firmly on the counter several times to release any air bubbles. Bake for 70-80 minutes until golden and a toothpick inserted in the center comes out with just a few moist crumbs.

Cooling Period:

Allow the cake to rest in the pan for exactly 10 minutes; this timing is crucial. Run a thin knife around the edges before inverting onto a cooling rack. Let cool completely for at least 2 hours before slicing for the best texture.

Pin it

You Must Know

The almond extract is truly my secret weapon in this recipe. I discovered its transformative power by accident when I ran low on vanilla, and now I never make pound cake without it. My grandmother always said a good pound cake should have a certain mysterious note that keeps people coming back for more this is it.

The Science Behind The Perfect Crust

That gorgeous golden crust on a pound cake isn't just about appearance; it adds a textural contrast and caramelized flavor that enhances every bite. The extended baking time allows the sugars to caramelize along the surface where the batter meets the hot pan. For the most impressive crust, never open the oven during the first 60 minutes of baking. The slow, steady heat development is what creates that signature exterior.

Troubleshooting Common Issues

Dense or gummy layers usually indicate undermixing during the creaming stage. The butter and sugar need sufficient air incorporation, so don't rush this step. If your cake has a pronounced dome or crack, your oven may be running hot. Try reducing the temperature by 25 degrees next time. For cakes that stick to the pan despite greasing, try chilling the greased pan for 10 minutes before adding flour coating; this helps the flour adhere more evenly to the butter.

Seasonal Variations

Transform this classic into a summer sensation by folding in 2 tablespoons of lemon zest and substituting lemon extract for the almond. For autumn, add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients. Winter holidays call for a splash of bourbon in place of some of the vanilla and a light dusting of nutmeg-spiced powdered sugar. Spring celebrations shine with a simple glaze of powdered sugar mixed with just enough fresh orange juice to create a pourable consistency.

Pin it

Frequently Asked Questions

→ How can I tell when the pound cake is done baking?

The pound cake is ready when a toothpick inserted into the center comes out clean. This typically takes about 70-80 minutes at 325°F (165°C).

→ What makes this pound cake moist?

The combination of creaming softened butter and sugar, alternating the dry ingredients with heavy cream, and baking at a steady temperature all contribute to its moist texture.

→ Can I substitute the almond extract?

Yes, you can replace almond extract with more vanilla extract or another flavoring, such as lemon or orange, for a different taste profile.

→ How do I prevent the cake from sticking to the bundt pan?

Grease the bundt pan thoroughly, ensuring all crevices are coated, then dust it with flour. This will help release the cake easily once baked.

→ What is the best way to store the cake?

Store the pound cake in an airtight container at room temperature for up to three days, or refrigerate for about a week. Wrap it tightly in plastic wrap to retain moisture.

→ Can I freeze the pound cake?

Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to three months. Thaw at room temperature before serving.