Easy Pound Cake
Make homemade pound cake with this easy recipe. Tender, buttery, and perfect for any occasion. Step-by-step instructions for bakery-quality results.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract, optional
- Zest of 1 medium lemon, finely grated
Instructions
- 1
Preheat your oven to 325°F and position a rack in the middle section.
- 2
Prepare a 9-inch loaf pan by coating it with nonstick cooking spray and lining the bottom with parchment paper for easy removal.
- 3
Whisk together the flour, baking powder, and salt in a medium bowl, then set the dry mixture aside.
- 4
Cream the softened butter and granulated sugar together using an electric mixer on medium-high speed, beating until the mixture becomes pale and fluffy, about 3 to 4 minutes.
- 5
Incorporate the eggs one at a time into the butter mixture, beating well after each addition to fully combine and ensure a smooth batter.
- 6
Stir in the vanilla extract, almond extract if using, and the lemon zest, mixing until the flavors are evenly distributed throughout the batter.
- 7
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition.
- 8
Pour the thick batter into your prepared pan and smooth the top with a spatula to create an even surface.
- 9
Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs, about 55 to 65 minutes.
- 10
Remove the pound cake from the oven and let it rest in the pan for 15 minutes to allow it to set slightly.
- 11
Turn the cake out onto a wire cooling rack and allow it to cool completely before slicing and serving, about 1 to 2 hours.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | whole wheat flour (use 1 1/2 cups whole wheat plus 1/2 cup all-purpose) | Increases fiber content and provides more sustained energy, reducing blood sugar spikes |
| granulated sugar | coconut sugar or date sugar (use same amount) | Lower glycemic index means slower blood sugar rise and more stable energy levels |
| unsalted butter | Greek yogurt (use 3/4 cup butter plus 1/4 cup nonfat Greek yogurt) | Reduces saturated fat and total calories while adding protein and probiotics for gut health |
| whole milk | unsweetened almond milk or oat milk | Lowers calorie content and reduces saturated fat for a lighter version without sacrificing moisture |
| 4 large eggs | 3 large eggs plus 2 tablespoons aquafaba (chickpea liquid) | Reduces cholesterol and saturated fat while maintaining structure and moisture through plant-based binding |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 238 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 58mg |
| Sodium | 85mg |
| Carbohydrates | 28g |
| Fiber | 2g |
| Sugar | 18g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
