Why You’ll Love This Recipe
I love how simple and reliable this recipe is. There are no complicated steps—just a quick mix, pour, and bake. The texture is exactly what I expect from a great pound cake: dense yet soft, with a golden crust and a tender crumb. It pairs well with coffee, makes a beautiful dessert centerpiece, and keeps well for days. It’s one of those cakes I turn to again and again when I want something timeless and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup butter, softened
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2 cups granulated sugar
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4 large eggs
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3 cups all-purpose flour
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1 teaspoon baking powder
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1 cup milk
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1 teaspoon vanilla extract
Directions
I begin by preheating my oven to 350°F (175°C) and greasing and flouring a bundt pan to ensure easy release after baking.
In a large mixing bowl, I cream the softened butter and sugar until the mixture is light and fluffy. This step helps give the cake a tender crumb.
Next, I add the eggs one at a time, beating well after each addition to fully incorporate them.
In a separate bowl, I whisk together the flour and baking powder. Then I add the dry ingredients to the butter mixture gradually, alternating with the milk. I always start and end with the flour mixture to help maintain a smooth, even batter. I stir in the vanilla extract last.
Once the batter is ready, I pour it into the prepared bundt pan and spread it evenly. I bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Servings and timing
This recipe yields 12 servings and takes about 1 hour and 15 minutes from start to finish—15 minutes to prep and 60 to 70 minutes to bake. It’s a great make-ahead dessert that I can bake earlier in the day or even a day in advance.
Variations
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Lemon pound cake: I add 1 tablespoon of lemon zest and replace half the vanilla extract with lemon extract for a bright, citrusy version.
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Marble pound cake: I swirl in a bit of cocoa powder mixed with a portion of the batter to create a chocolate marble effect.
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Almond or coconut twist: I substitute almond or coconut extract for part of the vanilla to change the flavor profile.
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Glaze it up: I pour a simple glaze of powdered sugar and milk or a lemon glaze over the top once cooled.
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Add-ins: I fold in mini chocolate chips, chopped nuts, or berries for a personalized touch.
Storage/Reheating
I store the pound cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. To freeze, I wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. When I’m ready to enjoy it, I let it thaw at room temperature. If I want to warm a slice, a few seconds in the microwave brings back that just-baked softness.
FAQs
Can I make this in a loaf pan instead of a bundt pan?
Yes, I’ve used two 9×5-inch loaf pans. I reduce the bake time slightly and check for doneness around the 50-minute mark.
Why do I alternate adding flour and milk?
Alternating helps keep the batter smooth and prevents curdling. It also creates a more tender cake by distributing moisture evenly.
How do I know when the pound cake is done?
I look for a golden brown top and check with a toothpick—it should come out clean or with a few moist crumbs.
Can I use buttermilk instead of regular milk?
Yes, I’ve swapped in buttermilk for a slightly tangy flavor and extra tenderness. Just keep the ratio the same.
What’s the best way to serve pound cake?
I serve it plain, with whipped cream and berries, or toasted with butter for a delicious treat any time of day.
Conclusion
This Two-Step Pound Cake is everything I want in a classic dessert—simple, buttery, and always reliable. Whether I’m dressing it up for a special occasion or enjoying a slice with coffee in the morning, it’s the kind of timeless recipe that always satisfies. Once I made this cake from scratch, I knew it would become a regular in my baking routine.
Print
Two-Step Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This classic two-step pound cake is rich, buttery, and incredibly simple to make. Perfectly dense with a golden crust, it’s a timeless dessert for any occasion.
Ingredients
1 cup butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Cream butter and sugar in a large bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry mixture to the creamed mixture, alternating with milk, beginning and ending with the flour mixture.
Stir in the vanilla extract.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Flavor boost: Add lemon or almond extract for a flavor twist.
Storage: Store covered at room temperature for up to 3 days or freeze slices for up to 3 months.
Serving idea: Dust with powdered sugar or serve with fresh berries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American, Southern
