This Traditional Pound Cake Recipe is the moist and buttery classic that you remember. Enjoy perfect slices alone or with fruit for the perfect classic dessert.
- Why is It Pound Cake?
- Pound Cake Without Cake Flour
- Tip for Sifting Flour
- How to Store Pound Cake
Why Is It Pound Cake?
I’m sure that it could be argued that it’s because it adds pounds, but it’s really because of the ingredients. A traditional pound cake is made from a pound of butter, a pound of sugar and a pound of eggs. That’s how it got its name.
This recipe includes a little less eggs and flour. It has a bit of evaporated milk to make up for the fewer eggs.
Don’t be fooled by the ingredients. There’s no baking soda or baking powder for a reason. You cream together the butter and sugar so well that it already provides the light texture you love.
The batter doesn’t pour because of the large amount of butter and needs to be spooned into the pan. I realize you’re not supposed to taste uncooked batter, but I did. Alert the media and send the baking police!
What I noticed is how light and fluffy the batter is before baking. That’s what you want.
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Substitute for Unsalted Butter
I don’t always have unsalted butter and, in the last couple of years, it’s been difficult to find it sometimes. If you want to use salted butter, simply omit the extra salt. It’s as easy as that.
If you decide to omit the salt, though, be sure to sift the flour anyway. It helps promote that same height and lightness you want from a pound cake.
Substitute for Cake Flour
I hear what you’re saying. Cake flour? Do I absolutely NEED to use it? This recipe calls for 3 cups cake flour. But, I have a solution for you.
If you want to replace the cake flour, measure out 2 ⅔ cup all purpose flour and ⅓ cup cornstarch. Sift them together well before using.
Tip for Sifting Flour
I have a sifter attachment for the KitchenAid. It’s fantastic, but sometimes you’re in a hurry.
Put your ingredients into a metal, fine mesh strainer and swirl around a metal whisk, catching the sifted flour into a bowl. It works great and it’s super quick.
Don’t use a silcone covered whisk, though. You want to know what happens? The metal scrapes the silicone from the whisk and you end up with pieces of red silicone in your flour. Trust me. Don’t do it.
How to Store Pound Cake
This pound cake can be kept on the counter in an airtight container for 3-4 days. If you need to keep it longer, then go ahead and place it in the refrigerator for up to 7 days.
If you want to make thin slices like I did for this Strawberry Tiramisu, I suggest that you freeze it first. It makes it easier to slice it with more precision. This is actually the reason I prefer to make pound cake in loaf pans. I can make nice, neat slices.
Can You Freeze Pound Cake?
Yes, definitely freeze it. This is the reason I like to make two pound cake loaves at the same time. I can eat one and freeze the other for later.
Traditional Pound Cake RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 2 8" x 4", 3" tall loaf pans
- Pastry brush optional
- 3 cups Cake Flour, see above for substitute
- 1 teaspoon Salt
- 1 pound Butter, unsalted, 4 sticks, softened
- 3 cups Sugar
- 6 large Eggs, room temperature
- 1 tablespoon Vanilla Extract
- 1 cup Evaporated Milk, room temperature
- Baking Spray, NOT PAM, baking spray is a mix of oil and flour
- Preheat oven to 325℉.
- Sift together flour and salt. Set aside.
- Cream butter on medium speed until fluffy, about 4-5 minutes. Scrape the sides as you go.
- Add the sugar, while mixer is going, in a slow stream. Scrape the sides. Continue mixing the butter and sugar about 2-3 minutes more, until light and fluffy.
- Add eggs, ONE AT A TIME, beating until just mixed. Make sure to scrape the bowl a couple of times to make sure everything mixes well.
- Add vanilla extract and mix well, about 10-15 seconds.
- Using low speed, or by hand, mix, or fold, in flour mixture, about one quarter at a time, alternating with about one quarter of the milk, until each addition is just incorporated. Do not overmix.
- Spray 2 8" x 4" loaf pans with baking spray (not cooking spray). Use pastry brush to get into the corners. Spoon batter into pan and smooth. It will not pour; you'll need to make spoonfuls. Place a potholder on a counter. Allow the pan to drop about two or three inches or so onto the potholder a couple of times, to make sure that there are no air pockets.
- Bake in center of oven on lower rack for 45-60 minutes or until a toothpick comes out without batter. A few crumbs may show. Do not overbake. Start checking at 45 minutes and check with a toothpick every 5-8 minutes until done. This time varies greatly from oven to oven and pan to pan.
- Allow pan to cool on wire rack for TEN MINUTES before trying to remove the cake. Cake should begin pulling away from the sides by itself. If you have any stray places that are stuck, cut it with a butter knife.
- Turn out onto wire rack and turn right-side up. Allow to cool completely on wire rack.
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