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    Home » Dessert Recipes » Traditional Pound Cake Recipe Loaf

    Traditional Pound Cake Recipe Loaf

    Date: April 29, 2023 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    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
    • Recipe
    24Bite: Traditional Pound Cake Recipe Loaf by Christian Guzman
    Jump to Recipe

    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.

    Ingredients

    ingredients for classic pound cake on a countertop

    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.

    cornstarch and all purpose flour to use as a substitute to cake flour

    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.

    plate of birria tacos with link to recipe

    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.

    24Bite: Traditional Pound Cake Recipe Loaf by Christian Guzman

    Recipe

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    Traditional Pound Cake Recipe

    Tap to leave a star rating
    5 from 44 votes
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Cooling Time: 10 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 20 servings
    Calories: 386kcal
    Author: Christian Guzman
    Save or Print
    This Traditional Pound Cake Recipe is the moist and buttery classic that you remember. Enjoy perfect slices alone or with fruit for the perfect dessert.

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Equipment

    • 2 8" x 4", 3" tall loaf pans
    • Pastry brush optional

    Ingredients

    • 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

    Instructions

    • 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.



    Note: If there is a video, it will not display while there is an adblocker.

    Notes

    It’s best if you follow the instructions carefully. Make sure that you use a baking spray instead of a cooking spray. Make sure that you use a pastry brush to get into the corners. Make sure that you drop the pan to remove air bubbles and let it rest after baking for only ten minutes before turning it out of the pan.
    Reduce heat to 275℉ if using a dark pan. You can use a traditional butter and floured pan if you don’t have baking spray.
    Nutrition Facts
    Traditional Pound Cake Recipe
    Amount Per Serving
    Calories 386 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 13g81%
    Sodium 298mg13%
    Carbohydrates 45g15%
    Fiber 0.5g2%
    Sugar 31g34%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Dessert
    Cuisine American
    Keyword Classic Pound Cake, Pound Cake Loaf, pound cake loaf pan, Traditional Pound Cake, Vanilla Pound Cake
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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    Reader Interactions

    Comments

    1. Cathleen says

      August 04, 2023 at 1:14 pm

      5 stars
      I love a good pound cake, and this one is going to be one of my favourites for sure!! Thank you so much for sharing this recipe 🙂

      Reply
    2. Maggie says

      August 04, 2023 at 2:45 pm

      5 stars
      I love pound cake topped with strawberries and ice cream. It’s one of my faves during summer months.

      Reply
    3. Jamie says

      August 06, 2023 at 7:12 am

      5 stars
      Wow! I love traditional dishes. This cake recipe looks amazingly delicious and very yummy! I love the fluffy texture. It is so enticing and very appealing! Thanks for sharing this with us!

      Reply
    4. Amy Liu Dong says

      August 07, 2023 at 9:40 am

      5 stars
      Such a great cake recipe and it has a pretty texture. I can’t wait to make this at home with added toppings of strawberries and ice cream!

      Reply

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