I take pleasure in finding straightforward pound cake recipes, and I’ve unearthed 13 of the finest to share with you. You’ll encounter delightful renditions of the classic flavors, like Vanilla and Lemon.
But there are also some not-so-usual interpretations of this dessert that are just as delicious, if not more so. Ricotta and Pumpkin Pound Cakes come to mind.
Each recipe offers its own little twist on what used to be the traditional “pound cake.”
The 13 Best pound cake easy recipes
1. Classic Vanilla Pound Cake
The Classic Vanilla Pound Cake, steeped in a deep baking tradition, is made not with complex or fancy elements but with the simple yet essential components of any cake: softened butter, granulated sugar, eggs, all-purpose flour, vanilla extract, salt, and baking powder.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
Instructions
1. Set the oven to 350°F (175°C) to preheat and prepare a 9×5-inch loaf pan by greasing it.
2. In a big mixing bowl, with an electric mixer, combine the softened butter and sugar until they are light and fluffy. Add the eggs, one at a time, and beat well after each addition.
3. Incorporate the vanilla extract, mixing until it is fully combined.
4. In another bowl, stir together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, and mix until just combined. Do not overmix.
5. Spoon the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for about 10-15 minutes, then move it to a wire rack to cool completely before serving.
2. Lemon Pound Cake
Lemon Pound Cake is a classic dessert that blends the baking staples of all-purpose flour, unsalted butter, and granulated sugar, together with fresh lemon zest and juice. The result is a delightful dessert with a heavenly citrus aroma and a rich, buttery flavor and texture.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
Instructions
1. Heat your oven to 350°F (175°C). Prepare a standard loaf pan by greasing and flouring it.
2. In a bowl, combine the flour, baking powder, and salt. Whisk them together and set aside.
3. In an additional large bowl, combine the butter and sugar, and mix until the result is light and fluffy. Add the eggs, one at a time, and mix each until fully incorporated before adding the next. Then mix in the lemon zest and lemon juice.
4. Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Cream Cheese Pound Cake
Buttery and rich, the dessert known as Cream Cheese Pound Cake is made using these ingredients: softened butter, cream cheese, granulated sugar, eggs, flour, and vanilla extract. Though pound cakes are typically dense, this one offers a tender crumb, making it suitable for any occasion.
Ingredients
- 1 ½ cups (340g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 3 cups (360g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
1. Set the oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing it.
2. In a large mixing bowl, combine the butter and cream cheese. Beat them together until the mixture is smooth. Gradually, add in the sugar and beat it until it becomes light and fluffy.
3. Incorporate the eggs into the mixture, one at a time, ensuring each is well-mixed before the next is added. Blend in the vanilla extract.
4. Slowly incorporate the flour and salt, and mix until blended. Pour the batter into the prepared pan and bake for 80 minutes—or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it onto a wire rack and allow it to cool completely.
4. Chocolate Pound Cake
Pound Cake au Chocolat is a dessert for chocolate lovers. Comprised of unsalted butter, granulated sugar, all-purpose flour, unsweetened cocoa powder, and eggs, this dense, rich dessert is a classic.
When it’s good, and it’s really good most of the time, it’s cut in thick slices and served à la mode or with whipped cream.
Ingredients
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
5 large eggs
1 teaspoon vanilla extract
Instructions
1. Set your oven to 325°F (165°C) and prepare a 9×5 inch loaf pan by greasing it.
2. In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar together until well combined. Then increase the speed to high and continue beating until the mixture is light, fluffy, and nearly white in color—about 5 minutes.
3. Incorporate the eggs one at a time, ensuring that each is thoroughly mixed in before adding the next. Combine in the basic vanilla.
4. Mix the flour and cocoa powder together, then add to the wet ingredients in a gradual manner, mixing until just combined. Pour the mixed batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
5. Sour Cream Pound Cake
Classic Sour Cream Pound Cake is a rich, dense dessert that contains unsalted butter, granulated sugar, all-purpose flour, and a hint of vanilla extract for flavor. The texture is enhanced by the addition of sour cream, which creates an unctuous crumb.
Ingredients
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
Instructions
1. Set your oven to 325°F (163°C). Prepare a 10-inch bundt pan by greasing and flouring it.
2. In a big bowl, cream together the butter and sugar until light and fluffy.
3. Add one egg at a time, and beat well after each addition.
4. In a separate bowl, combine the flour and baking soda. Gradually add to the mixture of creamed, alternating with the sour cream and the flour, and starting and ending with the flour mixture. Beat until just combined, and stir in the vanilla.
5. Fill the prepared Bundt pan with the batter, and level the top with a spatula. Bake for 1 to 1 1/4 hours, and then check for doneness with a toothpick. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
6. Almond Pound Cake
Almond Pound Cake
is a luxurious, buttery dessert created with components such as unsalted butter, fine granulated sugar, eggs, all-purpose flour, almond flour, and just a hint of almond extract. It is a super-ammo way to penetrate a nut allergy by sending victims reeling from the intense nutty scent and flavor.
Ingredients
Unsalted butter, softened
Granulated sugar
Eggs
All-purpose flour
Almond flour
Baking powder
Almond extract
Instructions
1. Set your oven to 325°F (165°C) and prepare a loaf pan.
2. In a large bowl, beat together the granulated sugar and soft butter until light and fluffy.
3. Incorporate the eggs, adding them one at a time, and beating well after each addition. Then mix in the almond extract.
4. In another bowl, mix together the all-purpose flour, almond flour, and baking powder. Slowly incorporate the dry ingredients into the wet mixture, stirring until combined.
5. The prepared loaf pan is where you put the batter and then let it bake for 60 to 70 minutes. A toothpick should come out clean when you poke the center of the loaf. Let it cool in the pan for 10 minutes—then transfer it to a wire rack and let it cool completely.
7. Brown Sugar Pound Cake
Unsalted butter, packed brown sugar, and eggs are the starting ingredients for a densely delicious Brown Sugar Pound Cake. All-purpose flour and vanilla extract make this butter-based cake a perfect anytime treat.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups packed brown sugar
- 5 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
1. Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) and prepare a 9×5-inch loaf pan by greasing it.
2. In a large mixing bowl, combine the softened butter and brown sugar. Using an electric mixer on medium speed, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk and stirring until smooth; begin and end with the dry ingredients. Blend in the vanilla until just mixed.
4. Fill the loaf pan with the batter, smoothing the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick stuck into the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Marble Pound Cake
Pound Cake, flavored in a delightful manner with both vanilla and chocolate, has long been a favorite. Marble Pound Cake combines these two flavors beautifully, with those two flavors not only tasting good but also looking good as they form a lovely pattern when swirled together.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
Instructions
1. Set your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
2. In a sizable mixing bowl, combine the butter and sugar, and mix until the texture is light, fluffy, and very well combined. Add in the eggs, one at a time, mixing thoroughly after each addition.
3. In a different bowl, blend the flour, baking powder, and salt. Slowly incorporate the dry mixture into the wet mixture, blending until nearly homogeneous.
4. Split the batter between two bowls. In one of the bowls, stir in the cocoa powder until the batter is uniform in color and consistency. Alternately spoon the two batters into the prepared loaf pan, using some of the plain batter and some of the chocolate. When you have used up all the batter, use a butter knife to swirl the two types of batter gently together, creating a marbled effect.
5. Put it in the oven for 50-60 minutes, or until a toothpick stuck into the center comes back clean. After removing it from the oven, let the cake sit in the pan for 10 minutes, then flip it out onto a wire rack to chill completely.
9. Orange Pound Cake
Pound Cake with Orange is a moist and super-sweet dessert made with all-purpose flour, butter, granulated sugar, eggs, and pints of fresh orange juice and zest. Its delightful flavor is the concentrated essence of an orange—every bite is a taste of the sunshine in this cake.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
¼ cup fresh orange juice
Zest of 1 orange
½ teaspoon baking powder
Instructions
1. Set the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it.
2. In a mixing bowl, combine the butter and sugar, and cream them until light and fluffy. Add the eggs, mixing in one at a time, and beating well after each addition.
3. Combine the orange juice and zest in a bowl. In a different bowl, mix together the flour and baking powder. Gradually incorporate the dry mix into the wet ingredients, stirring until everything is just combined.
4. The batter should be poured into the set loaf pan and baked for 50-60 minutes, or until a toothpick inserted into the center comes out clean. After baking, it should cool in the pan for 10 minutes before being transferred to a wire rack, where it can cool completely.
10. Coconut Pound Cake
Coconut Pound Cake
Moist and buttery, Coconut Pound Cake has as its key ingredients unsalted butter, granulated sugar, eggs, and shredded coconut. The cake captures the essence of the traditional pound cake, with its near-synonymous key ingredients, yet somehow tastes entirely different thanks to the tropical addition of coconut.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup shredded coconut
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a loaf pan.
2. In a large mixing bowl, combine the softened butter and the sugar. Beat them together until the mixture is light and fluffy. Add the eggs; add them one at a time, and mix well after each addition. Stir in the vanilla.
3. In another bowl, mix together the all-purpose flour and baking powder. Slowly add the dry mixture to the wet mixture, stirring until just combined. Fold in the shredded coconut.
4. Fill the prepared loaf pan with the batter and place it in a preheated oven. Bake for 60–70 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is done. Let the cake cool in the pan for 10 minutes, and then turn it out onto a wire rack to cool completely.
11. Buttermilk Pound Cake
Buttermilk Pound Cake is a classic dessert crafted with ingredients like all-purpose flour, unsalted butter, and buttermilk. The buttery flavor of the cake is rich and perfect for any occasion.
The texture is not too dense but not too light either, which makes it satisfying.
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 cup buttermilk
Instructions
1. Heat your oven to 325°F (163°C) and ensure a bundt or tube pan is well greased and floured.
2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together until uniform in texture and color. Set the mixture aside to be added later.
3. In a sizable bowl, beat the butter and sugar together at medium speed until the mixture is light and fluffy. Incorporate the eggs, one at a time, beating thoroughly after each.
4. Slowly mix the flour mixture into the butter mixture, alternating with the buttermilk and starting and ending with the flour mixture. Mix until just combined.
5. The batter should be poured into the prepared pan and made to conform to the pan’s shape. Bake it in an oven preheated to 350 degrees F for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Pumpkin Pound Cake
Pumpkin Pound Cake is a delightful autumn treat that combines all-purpose flour, pumpkin pie spice, butter, and canned pumpkin puree. For those who want to savor the season, this cozy bake captures the flavors of fall.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
Instructions
1. Set your oven to 350°F (175°C) and prepare a regular loaf pan so that the bread will come out easily after baking.
2. In a bowl, combine and mix well the flour, baking powder, pumpkin pie spice, and salt.
3. Cream the butter and sugar together in another bowl until they are light and fluffy. Mix in the pumpkin puree until the mixture is smooth.
4. Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined. Transfer the batter into the loaf pan you have prepared and bake it for 55-65 minutes. A toothpick should come out clean when inserted into the very center. For 10 minutes, let the loaf cool in the pan, then move it to a wire rack to cool completely.
13. Ricotta Pound Cake
Ricotta Pound Cake is a moist and tender cake featuring whole-milk ricotta cheese, buttery richness, and fragrant vanilla. Made with simple ingredients like all-purpose flour, granulated sugar, and eggs, it’s a delightful dessert.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 cup whole-milk ricotta cheese
1 teaspoon vanilla extract
Instructions
1. Set your oven to 350°F (175°C) to warm up. Prepare a loaf pan by greasing and flouring it.
2. In a bowl, combine the flour, baking powder, and salt, and whisk together.
3. In another large basin, use an electric mixer to combine the butter and sugar until they are light and fluffy. Introduce the eggs one at a time, with the mixer set to a medium speed. Increase the mixer speed to medium-high and beat well after each addition.
4. Combine the ricotta cheese and vanilla extract in a bowl and mix until smooth.. Gradually add the dry ingredients, mixing until just combined. Pour the batter into the prepared loaf pan and spread it evenly across the pan.
5. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 15 minutes, then turn the cake onto a wire rack to cool completely.
