Best Pound Cake

A couple tricks like using cream, cake flour and alternating the wet and dry ingredients make this the Best Pound Cake you’ll ever taste!The Best Pound Cake | Dense, yet tender and delicious! Perfect topped with berries and cream!

This is Truly THE Best Pound Cake

Wood shop, metal shop, sewing and home ec. In junior high, I took a quarter of each. I haven’t made a trowel or wood carving since then, but I do think some of those baking lessons paid off. Mrs. Johnson (was that her name???) gave us an assignment to bake something at home.

I perused my mother’s cookbooks and found an easy recipe. Pound cake. Even though I forgot the vanilla, my teacher admired the wonderful taste and texture. And I learned that I could bake! Years later I found what is still the Best Pound Cake I have ever made. I promise!The Best Pound Cake | Dense, yet tender and delicious! Perfect topped with berries and cream!

Elvis’ Favorite

When Epicurious became my primary recipe tool about 2 decades ago, I discovered Elvis’ Favorite Pound Cake. Cream and cake flour give it a marvelous crumb. With all the fabulous seasonal berries, it is a wonderful spring and summer dessert. Make sure to whip this Best Pound Cake for your next gathering but take note that it’s delicious any time of year. Try it with a sauce made of frozen raspberries in the winter or just with a dusting of powdered sugar. You won’t be disappointed.The Best Pound Cake | Dense, yet tender and delicious! Perfect topped with berries and cream!

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Used in This Recipe:


Best Pound Cake

Elvis’ favorite pound cake recipe. Adapted from Gourmet Magazine.

  • Author: Liz Berg
  • Prep Time: 25 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 10-12 servings


  • 3 cups sugar
  • 2 sticks butter, at room temperature, plus more for greasing the pan
  • 7 eggs, at room temperature
  • 3 cups cake flour, sifted twice
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons vanilla


  1. Butter and flour (or use a flour and oil cooking spray like Baker’s Joy) a 10-inch tube or Bundt pan.
  2. Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium high for 5 minutes.
  3. Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. With mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium high for 5 more minutes. Batter will be satiny.
  5. Pour the batter into your prepared pan. Drop the pan onto the counter once or twice to remove air bubbles. Place in lower third of a cold oven. Set oven to 350º and bake 60-75 minutes or until a toothpick inserted in center comes out clean or with just a couple crumbs.
  6. Cool on a wire rack for 30 minutes. Remove from pan onto serving plate and cool completely.


I have also baked half a batch using 3½ eggs (estimating the volume of a half of a large egg), and baked in a loaf pan for 45 minutes.

The Best Pound Cake | Dense, yet tender and delicious! Perfect topped with berries and cream!

Note: This post may contain affiliate links; view my Disclosure Policy for details.  I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with butter and chocolate!


  1. MMMmmmmmmmm Lizzie this looks wonderful. I will give this recipe a try once it cools off enough for me to use my oven!

  2. This looks so good and came out perfect. My DH loves pound cake with a glass of milk, he could eat that all day. I’m going to try and make this for him maybe this weekend…….I need him to do some things so this will butter him up.
    Lambeau must have got cold with the A/C on, thats what my dogs would do, venture outside to get some sun after the freezing cold A/C in the house. Thanks for sharing your recipe and great pics Liz.

  3. Wow Liz, I have never seen such a perfect looking pound cake~!! Yum~!!!

    Loves to Miss Lambeau~!

  4. Gosh, it’s only 4 days till you and Mary Beth have the big birthday! Cocoa brownies are a good choice…especially with some premium vanilla ice cream. Early happy birthday, Ann! Miss you, too!!!

  5. Indonesian In Turkey says:

    Hai Lizzy… I agree.. it’s a best pound cake! looks great ! I should try it sometimes ^_^
    Thx for stopping by to my page

  6. Citra, so nice to see you here…thanks for your kind words!

  7. Pacheco Patty says:

    Wow, this pound cake looks amazing, thanks for sharing;-)

  8. sir what about baking powder or baking soda? u didnt add them?plz reply.

  9. Claudia Lamascolo says:

    This amazes me on how perfect the cake looks inside you are the queen when it comes to baking love this. Mine seems to never come out so smooth …beautiful!

  10. Mmmmm. I love pound cake. This looks sooo good (and dense). Thanks for sharing.

  11. This really does look amazing- Need to whip it up!

  12. this looks amazing!!!!!!! trying this today !!

  13. Hello this pound cake looks beautiful! My question is can we use less sugar in pound cake recipe? would that effect the cake?

    • I’ve never tried less sugar, but I think you could use a bit less. Drastically reducing the amount would most likely mess up the baking chemistry. It’s called a pound cake as the formula used to be a pound of sugar, flour, butter and eggs. Let me know how it works if you do end up making it with less sugar 🙂

      • I know Liz,you are right about the pound ratio but I just dont like that much sugar..And I love pound cakes 😀 Thank you very much!

  14. Alexandra Robertson says:

    Do you think a 9.5 pan would be too small abd overflow? Also, would this freeze well? Thank you!!

    • Hi, Alexandra,

      Just to be safe, why don’t you hold back some of the batter. You can always put it in one of two ramekins or a muffin tin for some cupcakes. And, yes, it would freeze nicely! Hope you enjoy!

  15. Patricia Evans says:

    My daughter is a real foody and thought this cake was great. Wants me to make it in a loaf pan so she can have more crust surface. Very easy to make too. 5 stars for me.

  16. My cake cracked do you know if there is a reason this could have happened?

    • Hi, Jackie,
      Though I haven’t had that problem, apparently it’s not unusual for pound cakes to crack. But some suggestions to prevent cracks include having all your ingredients at room temperature, not overmixing, and making sure your oven isn’t too hot (invest in an oven thermometer if you don’t have one). Hope this helps!

      • Thank you. Could I make the pound cake in a bread pan as well?

        • Hi, Jackie! Yes, I have made this in 2 loaf pans. Just adjust baking time to approximately 45 minutes (exact time will depend on your oven, so just check it with a toothpick at about 40 minutes and bake longer if needed). I’ve also made just half a batch—but you will only need 3 1/2 eggs. For the half egg, I whisk one egg and try to approximate half the volume. Or just make two and freeze one for later. Hope this helps!

  17. hello Liz what kind of pan you use cause an regular angle food pan look like that cake will run out I have the kind where the center come out will that do

  18. Marjorie J Vanderpool says:

    can I substituent low carb flours instead of cake flour?

    • Hi, Marjorie,

      I have no experience using low-carb flours so I’d hate to give you any advice. From what little I know, I don’t think I’d risk it since often the liquids need to be adjusted. Sorry I can’t be of more help!

  19. Christmas is not Christmas without a pound cake this one looks easy. I made it tonight. Can’t wait to cut it so I can see what it looks like inside. The cake looks really good on the outside with no cracks. Can’t cut it until it’s cool. Let you know how it look and taste when I do cut it.

  20. This is the absolute BEST pound cake recipe. Full and dense (in a great way!) I’ve tried others but were not up to par at all. Even though there’s three cups of sugar in this cake, it’s surprisingly not teeth-achingly sweet. Definitely my go to recipe now, thank you for sharing 🙂

  21. I love pound cake, definitely need to try this!

  22. Liz, you’ve done it again! Another delicious dessert recipe. This is such a lovely cake and perfect for topping with pieces of fresh fruit.

  23. This is the 1st time I’ve seen a cake recipe that bakes with cold oven. What is the rationale behind this?

    • Lola, I’ll need to google to figure that out! I’ve been making this recipe for years as the original recipe stated—-so never wanted to mess with a good thing! Hope you’ll give it a try.

  24. Kaitlin says:

    Question for ya ,
    Your two sticks of butter are those 1/2 cup sticks each ( so 1 cup total)
    And if you do the smaller loaf pan version with less eggs is it less butter too or any less of other ingredients? Thanks !

    • Hi, Kaitlin,

      Yes, you’re exactly right! 2 sticks of butter equals 1 cup.

      And to make this recipe in a loaf pan, I cut all the ingredients in half. I just mentioned that I divided one egg in half (by whisking it and measuring out half as best I could) as baking requires more precise measurements than cooking—-so it’s better to use a half egg vs. 3 or 4. Hope this helps!


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