How to Make a Perfect Moist Pound Cake at Home

There’s something timeless and comforting about a perfectly baked pound cake. With its buttery aroma, tender crumb, and golden crust, this classic dessert feels like a warm hug from the past. Whether you’re reviving a family tradition or baking one for the very first time, a well-made pound cake is both simple and deeply satisfying.

This version, inspired by a beloved grandmother’s recipe, brings together quality ingredients and time-tested techniques. With just a few steps and a touch of patience, you’ll create a cake that’s rich, moist, and irresistible enough to share—or not!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 30 slices (3 loaves)
• Difficulty: Easy to Intermediate

Ingredients

Wet Ingredients

• 2 cups unsalted butter, softened
• 3 cups white granulated sugar
• 6 large eggs, room temperature

Dry Ingredients

• 4 cups all-purpose flour, sifted
• ⅔ cup whole milk
• 1 teaspoon vanilla or almond extract (optional)

Cooking Instructions

• Preheat your oven to 350°F (175°C). Prepare three 8×4-inch loaf pans by greasing them thoroughly, lining with parchment paper, and lightly buttering the paper to prevent sticking and promote even browning.
• In a large mixing bowl, cream the softened butter and sugar together using a stand mixer or handheld mixer. Beat on medium speed for about 4–5 minutes until the mixture becomes pale, fluffy, and voluminous. This step is crucial—it builds air into the batter and creates a tender crumb.
• Crack the eggs into a separate bowl. Add them one at a time into the butter mixture, beating well after each addition. This slow incorporation helps form a stable emulsion and ensures your cake won’t separate or become greasy.
• In another bowl, sift the flour to remove any lumps. Begin alternating the addition of flour and milk into the batter—start with about one-third of the flour, mix gently, then add one-third of the milk. Repeat until both are fully incorporated. Avoid overmixing—just fold until the mixture is smooth.
• Add in the vanilla or almond extract if using. Give the batter a final gentle mix with a rubber spatula, scraping the sides and bottom to ensure no streaks remain.
• Evenly distribute the batter among the prepared loaf pans. Use an offset spatula to smooth the tops. Gently tap the pans on the counter a few times to remove large air bubbles and encourage even baking.
• Place the pans in the center of the oven. Bake for 65–75 minutes, checking around the 65-minute mark. The cake is done when the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Once baked, remove the pans from the oven and loosely tent them with foil. Let them rest in the pans for 10 minutes to allow the crumb to set.
• Carefully run a thin knife along the edges of each loaf. Invert onto a wire rack, gently peel off the parchment paper, and allow the loaves to cool completely before slicing. The result: a buttery, rich pound cake that slices clean and holds together beautifully.

Tips, Variations & Serving Suggestions

• For extra richness, substitute half the milk with heavy cream or buttermilk for a subtle tang.
• Flavor twists: Add lemon zest for brightness, or swirl in a ribbon of cinnamon sugar before baking.
• Serving suggestion: Serve thick slices slightly warm with fresh berries and whipped cream, or toast for a caramelized edge and top with mascarpone.
• Make-ahead tip: Pound cake freezes beautifully—wrap tightly in plastic and foil, then thaw overnight in the fridge.

Conclusion

Grandma’s pound cake is more than just dessert—it’s a memory baked into every buttery slice. With its velvety crumb and golden crust, it’s a cake that brings people together, perfect for celebrations or quiet moments with coffee. By paying attention to quality ingredients and baking techniques, you’ll find this classic recipe delivers every time.

If you’d like to view the original recipe or compare variations, you can visit the source at Grandmother's Pound Cake.

FAQ

Why is my pound cake dry or crumbly?

Dry pound cake is usually caused by overbaking or using too much flour. Always measure flour carefully (preferably by weight), and begin checking for doneness at the earliest suggested time.

Can I use a bundt pan instead of loaf pans?

Yes, you can use a well-greased bundt pan. Adjust the bake time to about 75–85 minutes and check for doneness with a toothpick inserted in the thickest part.

How do I store pound cake to keep it fresh?

Wrap cooled pound cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze slices and reheat as needed.