Pound Cake Recipe

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From-Scratch Pound Cake

Years ago, this fine-textured cake was made using one pound each of flour, butter, sugar and eggs, hence the NAME “Pound Cake”  plus a touch of vanilla or other flavoring. Today this seemingly boring cake can be enhanced and are sometimes flavored with flaked coconut, chopped dried fruits or nuts or other added ingredients.


1-1/2 cups sifted all-purpose flour

1/2 teaspoon salt

optional 1/8 teaspoon ground cinnamon, nutmeg or other spice OR 1 teaspoon vanilla, other extract or flavouring

1 cup butter  softened (2 sticks)

1 cup sugar

4 eggs


Sift together flour, salt (if desired) and spice (if used). Set aside.

In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and flavouring (if used) until well blended. At low speed, gradually beat reserved flour or flour mixture into butter mixture, 1/2 cup at a time, beating just until blended. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Spread evenly. Bake in preheated 325°F / 160°C oven until cake tester inserted near centre comes out clean and cake begins to pull away from sides of pan, about 60 to 70 minutes. Cool on wire rack for 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto wire rack. Cool completely. Serve and enjoy.


  • Blueberry – Fold 1 cup blueberries and 1/4 cup chopped almonds into prepared batter. Bake as above.
  • Butter Pecan – Substitute firmly packed brown sugar for granulated sugar. Fold 1/3 cup chopped pecans into prepared batter. Bake as above.
  • Cherry Pecan – Add 1/2 teaspoon almond extract. Fold 1 jar (16 oz.) maraschino cherries, drained and chopped, and 1/4 cup chopped pecans into prepared batter. Bake as above.
  • Lemon – Add 1 teaspoon lemon extract. Prepare batter and bake as above. 

Courtesy of the  American Egg Board

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