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Untold Recipes by Nosheen » Recipes » Desserts

Easy Pound Cake Recipe

Modified: Feb 22, 2025 · Published: Jan 19, 2021 by Nosheen Babar · This post may contain affiliate links · 3 Comments

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This easy pound cake recipe for a classic childhood favorite delivers a moist, tender, buttery cake with a golden crust. Baked with essential pantry ingredients, this recipe, with its easy-to-follow instructions, is perfect with a cup of afternoon tea.

A freshly baked pound cake is being served on a wooden board along with a cup of tea in a china cup.

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The simple pound cake holds a place of prominence in the hearts of most Pakistanis. A fresh loaf of pound cake, wrapped in slightly greasy brown paper, was often fetched from the corner bakery to be served with a cup of piping hot evening chai. If you've grown up on this, your mouth is probably watering. If you've never experienced this...you're missing out.

Living in Mississippi has added to my love for this delicious buttery cake by way of the classic Southern variation. Over the past 21 years of living on the Gulf Coast and much trial and error, this easy pound cake recipe is the one I enjoy most often with my cup of tea or coffee.

If you're a fan of nostalgic tea-time recipes from Pakistan, try my bakery-style chicken patties, Nan Khatai (Pakistani Cardamom Shortbread Cookies), shami kebab, or chicken pakora.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other recipes you may like
  • Easy Pound Cake Recipe

Why you'll love this recipe

  • Nostalgic recipe - No matter where you hail from, it's likely that pound cake was part of your childhood. This recipe will take you back to your childhood corner bakery, teatime with the family, or the smell from Grandma's kitchen.
  • Moist and buttery - The best part about this pound cake recipe is how tender and buttery it is.
  • This is the perfect recipe for beginners - The combination of ingredients and ratios guarantees perfect results every time, even for those unfamiliar with basic baking techniques.
  • Great for a tea party - A perfect tea party begins with a homemade pound cake. Add chicken tikka sandwiches, aloo samosas, and an apple frangipane tart, and you'll be the talk of the town.

Ingredient notes

Measured ingredients for an easy pound cake recipe are resting on a white kitchen counter.
  • Flour - All-purpose flour works best for this easy recipe.
  • Sugar - I like to use granulated sugar for this recipe, as finer sugar can result in a cake with a heavy texture.
  • Eggs - This recipe calls for six large eggs. The size of the eggs you use in any recipe impacts the final results. If your eggs are extra large, use 5; if they're medium, use 7; and if they're small, use 8.
  • Butter - Use butter high in fat, like Kerry Gold, to get the perfect buttery flavor.
  • Sour cream—This ingredient's acidity prevents gluten formation, resulting in a moist cake.
  • Milk - Milk helps thin the batter a little. Thinner batter adds some density to the cake so it doesn't lose its authentic pound cake texture.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

  • Add a topping- I love a plain pound cake, but once in a while, a lemon or orange glaze tastes delicious, and if you're in a chocolatey mood, add a chocolate ganache drizzle. Another option is to pour some custard sauce (orange creme anglaise) over it.
  • Use powdered sugar - A dusting of powdered sugar looks beautiful, especially if you bake the cake in a bundt pan.
  • Add some mix-ins - Add nuts (I love a Southern pecan pound cake), or serve the cake with a side of strawberries and whipped cream. Better yet, try some blueberry compote or raspberry sauce as toppings.
  • Try different extracts - Switch it up and use almond, coconut, or lemon extract instead of vanilla in this recipe.

Step-by-step instructions

Butter and sugar is being creamed in a kitchen aid mixer.

First step - Cream the butter and sugar well. This creates air pockets that help keep the pound cake from being too dense.

Second step - Add in the vanilla extract, milk, and sour cream, and mix well.

A cake batter for a cake is being mixed one last time before getting baked.

Third step - Add the eggs and flour, alternating between the two. Mix just long enough to create a cohesive mixture.

Cake pans full of a pound cake batter are resting on a kitchen counter.

Fourth step - Pour into a lightly greased loaf pan and bake in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes.

A freshly baked cake from an easy pound cake recipe is being served on a dark wooden board.

Fifth step - Test the cake using a cake tester or a toothpick if you don't have one. Wait until it's completely cool before you slice it.

Expert Tips

  • Measure accurately—The first rule of baking is to measure everything precisely. Fill your measuring cup or spoon to the top, then gently tap it on your kitchen counter. Take the flat edge of a butter knife and scrape it across the top for an exact measurement.
  • Have your ingredients at room temperature. This results in a batter with a lighter, fluffier texture and a moist cake with a light crumb.
  • Don't overmix the batter - Overworking the flour releases gluten, making your cake tough. Mix just enough to blend all the ingredients.
  • Stick to a loaf pan—This recipe is for a loaf pan pound cake. You may need to adjust the cooking times if you use a different shape.
  • Tent the top - If you notice the top of the cake getting brown but the inside is still uncooked, create a foil tent and cover the top loosely to prevent it from burning.

Recipe FAQS

Can I melt the butter?

Butter should always be at room temperature when baking a cake. Chilled or melted butter won't cream properly, making the cake dense and greasy.

How do I store the cake?

A pound cake can be stored in an airtight container on the kitchen counter for up to 3 days or frozen for up to 6 weeks.

A freshly baked pound cake is being served on a wooden board along with a cup of tea in a china cup.

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    Coffee Cake With Buttercream Icing
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    Orange Glazed Zucchini Bread With Dates
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    Easy Scrumptious Pumpkin Bread Recipe

If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!

A sliced pound cake is resting on a dark wood board, with a blush colored napkin under it.

Easy Pound Cake Recipe

Nosheen Babar
This easy pound cake recipe is perfect for beginner bakers and anyone who wants the taste of an old childhood classic with half the effort.
5 from 3 votes
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American, British, Pakistani
Servings 12 slices
Calories 303 kcal

Ingredients
  

Orange Pound Cake

  • 1 cup butter (see notes)
  • 1 cup granulated sugar
  • ½ cup sour cream
  • ½ cup full-fat milk
  • 6 large eggs (see notes)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder (see notes)
  • 1 teaspoon baking soda (see notes)
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees farenheit.
  • Grease the loaf pan.
  • Cream the butter and sugar with an electric mixer. (see notes)
  • Mix in the vanilla extract, milk, and sour cream untill well combined.
  • Next, add the flour and the eggs, alternating the wet and dry ingredients, and mix until everything is combined.
  • Pour into a greased pan and bake 30-40 minutes till you can insert a cake tester and it comes out clean

Notes

Butter—Buy butter with a high fat content, like Kerry Gold, and make sure it's at room temperature before you start to cream it. 
Eggs - This recipe calls for Large eggs. If yours are a different size, then use as follows:  5 extra large eggs, 7 medium eggs, and 8 small eggs.
Creaming the butter and sugar - This is the one step essential to a good pound cake and is where beginner bakers often need a little help. I've used leavening agents to help counter this so you can enjoy a light and fluffy cake.
The leavening: Baking soda and powder have different chemical properties and are not interchangeable, so adhere to the quantities provided in the recipe. You can read more about it at Arm & Hammer.
 

Nutrition

Serving: 1gCalories: 303kcalCarbohydrates: 34gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 305mgPotassium: 56mgFiber: 1gSugar: 18gVitamin A: 552IUVitamin C: 0.1mgCalcium: 50mgIron: 1mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Reader Interactions

Comments

  1. Farzana

    November 25, 2024 at 11:18 am

    5 stars
    Pound cake is my frequent craving, so made this yesterday.Love the easy recipe, and the many helpful hints and tips.I substitued plain yogurt for sour cream.The cake came out awesome!Just the right density, and melts in the mouth!
    Already half eaten!

    Reply
    • Nosheen Babar

      November 25, 2024 at 1:07 pm

      Thank you for trying the recipe Farzana. I'm so glad you enjoyed the recipe and appreciate the feedback.

      Reply
  2. Ayesha

    January 21, 2021 at 9:35 am

    This was easy, fun and delicious.

    Reply
5 from 3 votes (2 ratings without comment)

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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