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Best Pound Cake

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A couple of tricks like using cream, cake flour and alternating the wet and dry ingredients make this the Best Pound Cake you’ll ever taste! Dense and moist, with a fine crumb, it’s an amazing staple for your dessert repertoire.

The pound cake got its name from the simple proportions used to make the batter. British in origin, the first recipes called for a pound each of butter, sugar, eggs, and flour. I’m not sure what my ingredients weigh, but I guarantee the results are scrumptious!

The Best Pound Cake slice topped with berries and cream

THE Best Pound Cake Recipe

Woodshop, 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 the 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 recipe I have ever made. I promise!

The Best Pound Cake and slices on a cake plate

Elvis’ Favorite 

When Epicurious became my primary recipe resource 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 bake up this whipping cream 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 with a dusting of powdered sugar and a scoop of vanilla ice cream. You won’t be disappointed. Plus, it’s got Elvis’ endorsement!

What is the best pan to use?

You’ll need a tube pan, which looks like a tire from above. The opening in the middle helps the cake to bake evenly instead of having the outside fully baked and the middle raw. But do not use a two-piece angel food cake pan, which has a removable bottom. When the batter is poured in and placed in the oven, there will be leakage out of the seams where the two components meet. This will make a mess in your oven. Scroll down to see a link to the nonstick tube pan I use. Note that you can also use a Bundt pan to bake this cake.

The Best Pound Cake on a white cake plate

How do you make a pound cake?

As with most cakes there are a few universal tips, like having your eggs and butter at room temperature. But some other pointers are a little different for making a perfect pound cake.

Mixing the Batter

  • PRO-Tip: Start with room temperature ingredients. You can set the eggs, butter and cream out on the counter about an hour before mixing. On occasion, I will hurry along the process by putting my eggs into a bowl of warm water.
  • Using room temperature ingredients will help increase the volume of the batter.
  • PRO-Tip: Use the paddle attachment to beat the butter and sugar. This will ensure a velvety batter without incorporating a lot of air. This assists in giving the pound cake the dense crumb for which it’s known.
  • Like with a cheesecake, you only want to beat the eggs until they’re just incorporated. Do not over mix.
  • Use cake flour for a finer, more delicate crumb. Sifting three times lightens it up even more.
  • Also do not over mix the flour once it is added. Over mixing will activate the gluten, making for a tougher cake.

Baking the Cake

  • Grease and flour your tube pan or use a non-stick flour and oil spray like Baker’s Joy. Do not use a 2 piece angel food cake pan as the batter will spill out of the bottom as it bakes.
  • PRO-Tip: This recipe calls for starting the cake in a cold oven. I’m not a chemist, but this may be because it will delay the leaveners from forming carbon dioxide. CO2  is responsible for making air bubbles and therefore creating a lighter, airy cake. This step is unique to some pound cake recipes.
  • Most pound cakes take an hour or more in the oven. Be patient. Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbswhen the cake is done.
  • Let the pound cake cool in the pan on a wire rack for 10-15 minutes before gently shaking from side to side, then flipping it out onto the cooling rack to finish cooling.

Storing Your Cake

  • Keep your pound cake covered at room temperature for up to 3-4 days.
  • To store any longer than 4 days, cover with plastic wrap, then heavy duty (or regular) foil and freeze.

More Pound Cake Recipes You’ll Love:

Used in This Recipe:

The Best Pound Cake - Dense, yet tender and delicious! Perfect topped with berries and cream! #dessert #cake #poundcake #vanilla #bakingtips #perfectpoundcake #thatskinnychickcanbake

Ingredients for Your Shopping List:

  • Kitchen staples: Sugar, Butter, Vanilla Extract, Salt
  • Eggs (you’ll need 7!)
  • Cake Flour
  • Heavy Cream
Best Pound Cake

Best Pound Cake

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

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Yield 12 servings


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


  1. Butter and flour (or use a flour and oil cooking spray like Baker's Joy) a 10-inch tube or Bundt pan (do not use a 2 piece angel food cake 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, then mix in the salt.
  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.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 564Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 171mgSodium: 257mgCarbohydrates: 78gFiber: 1gSugar: 51gProtein: 7g


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67 comments on “Best Pound Cake”

  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. 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. 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. 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. 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. 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. 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. 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!

  25. I just made this cake – made it in 2 loaf pans and it turned out beautiful. Delicious to eat and beautiful to look at.
    And it was quite easy to make. I broiled it at the end to brown the top. And it was picture perfect. 
    Thank you for sharing the recipe. 
    This will now be my ‘go to’ pound cake recipe. 

  26. If I bake this in a 9X13 pan how long should I bake it for. I am making a trifle dessert using pound cake and would like the cake to cut fairly evenly for looks! 
    Thank you.

    • Hi, Wendy,

      I’d bake it for 45-60 minutes. Just make sure to check the center with a toothpick (which should come out clean) and tap the center with your finger to make sure it pops back up to see if it’s bake through to the middle. Also when you start smelling a yummy aroma, go ahead and check it at that time in case it bakes faster than you expect. I have not made it in a 9 x 13, but it should work. Your pan will be pretty full, so feel free not to use all the batter (3/4 full would be a good amount) so it doesn’t overflow. Good luck! Please let me know how it goes and I can make a note in the recipe 🙂

  27. If I’m using a 9×13 pan how long would the baking time be. I’m using this pan so that when I cut the cake into cubes for my trifle it will look somewhat even. 
    Thank you!

  28. This looks like the best pound cake ever!! ♥

  29. I can’t believe this is made from scratch, it looks SO perfect. Wowza!

  30. We are big fans of your pillowy and sweet pound cake. So good.

  31. Perfection! I want a big slice!

  32. The crumb on this pound cake is a dream. Perfect in every way!

  33. This is the most perfect pound cake ever!

  34. So simple, but such a great cake!

  35. Nothing more lovely than the simplicity of pound cake.

  36. When do you add the salt.  Did not see it in the instructions.

  37. Hi I’m using salted butter should I omit the salt?

  38. Can this be turned into a lemon pound cake by adding lemon juice & zest?

  • Greetings from Johannesburg, South Africa. Having made it a few times this year I thought I should send some gratitude your way. I’ve also tried it with just 2 cups sugar and it comes out just fine! 

  • Greetings from Johannesburg, South Africa. When I searched for a pound cake recipe, I chose yours because of the very full details you gave. The very first attempt was a success, as were the many subsequent bakes (2-3 times a month). I thought I should send some gratitude your way. I’ve also tried it with just 2 cups sugar and it suits my family’s taste just fine!   

    • Hi, Zimbili, Thanks so much for your kind note. I’m so happy this recipe has become a regular for you! And I appreciate you taking the time to let me know. Happy baking!! xo

  • Can self rising flour be used? I’ve just seen that I am down to only TWO cups of all purpose flour!

    • Hi, Jennie,

      Since the self rising flour has baking powder in addition to the flour, I’m concerned the extra leavening could mess up the dense texture of the pound cake by making it rise more than it should. You could make half a batch with AP flout and bake it in a loaf pan. If you end up trying it, let me know how it goes!

  • This has become my “go-to” pound cake. The outside crunches like a cookie, while the inside is like eating a cloud! I’ve received so many compliments on this cake! For me, a light dusting of confectioner’s sugar is all it needs. It’s great alone, or with fresh berries, a dollop of whip cream, or both. Thank you so much for sharing this!!! About to make another one now!!!💖

  • I just made my very first pound cake ever, using your recipe. My boyfriend was saying It is his favorite cake and since I love to bake I searched pinterest and your recipe looked so good. The aroma in my home right now is heavenly ! I dont have a stand mixer or bundt pan so I used a hand mixer with the 2 beaters and 2 loaf pans as you had suggested. I will definately be making this again! Thank you so much!

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