This traditional pound cake recipe has been passed down from generation to generation in my family. With only four ingredients and no baking powder or baking soda, this dense, moist and delicious pound cake recipe is delicious and is best topped with raspberry sauce.
I was in the mood for pound cake. And so naturally I called my mom and asked her about the pound cake she always talks about from her Aunt Pauline. Only four ingredients, she would tell me – and it makes the best pound cake. Obviously, I was intrigued. And even though she mentioned that I’d had it many times as a child, I had to make it for myself.
Here’s the story with this pound cake. After World War II my grandma’s family would send this pound cake overseas to Germany to their relatives who were unable to access many of the things they needed. This pound cake would become such a treat that decades later when my mother visited there, they would mention the pound cake and how much it meant to their family.
That’s a good cake!
Here’s why I think this is the best pound cake recipe
- In case you missed it, it only has four ingredients that you most likely have on hand.
- It’s not a super sweet pound cake, so it pairs beautifully with ice cream or a homemade raspberry sauce.
- It’s super simple to make and if you follow my directions, you’ll have a perfect pound cake each and every single time.
Easy Pound Cake Recipe Directions
Step 1: Cream the butter and then add the sugar. Blend well so that the butter and sugar and fully incorporated.
Step 2: Beat five room temperature eggs one at a time. Beat each egg for 3 minutes each. Yes, that’s 15 minutes total. The beating of the eggs is what give the cake lift while you bake it. This step is very important!
If you have a kitchen aid stand mixer you’ll want to beat the eggs on level 4 of your mixer. If you don’t have a kitchen aid mixer, then you’ll want to set your mixer to medium. Think of the level of mixing with a hand mixer. My mom talked of beating the eggs for 15 minutes holding the hand mixer the entire time. So, that’s what you’re going for here.
Step 3: Add flour and mix gently on a low setting until combined.
Step 4: Pour into a greased and floured bundt pan. Bake at 350˚ F for 45 minutes or until the toothpick comes out clean.
Here’s a great resource on how to grease and flour your bundt pan. There’s nothing worse than having your cake not come out of the pan!
Step 5: Wait 30 minutes to remove from pan. Cool and sprinkle powder sugar on top.
Once I made this recipe I was transported back to my childhood and the many times my grandma and mom had made this recipe. I enjoyed a slice right away, the next morning for breakfast with a cup of coffee and also as an evening snack.
I like to imagine the excitement this pound cake would have brought when my ancestors received it in Germany all those years ago. What a treat it must have been. And I’m so grateful my grandma kept good notes of Aunt Pauline’s recipe so that we could enjoy it today.
Pound Cake Recipe From Scratch Tips
Does this pound cake freeze well? Yes! It freezes really well. After letting it cool completely, wrap in saran wrap and place in a freezer bag before adding to your freezer.
Can I make this recipe in a loaf pan? Yes. You will need to adjust your baking time.
How do I make sure that my pound cake stays moist? Make sure to put in an air tight container as soon as it is cool to protect the pound cake from air.
How do I keep my pound cake from getting too brown? Make sure to use a light colored bundt pan. Mine is copper, and it worked really well. You want the outer edge to be a deep golden brown.
What do I serve pound cake with? You can serve it along side fresh berries, whipped cream, ice cream and/or a fruit sauce. It’s also delicious on it’s own! However, I like having something with it as this is not a super sweet pound cake recipe.
How to Make Pound Cake Video
More Simple Desserts Recipes
- Moist Lemon Cake Recipe
- Chocolate Cherry Cake Recipe
- Easy Homemade Strawberry Shortcake From Scratch
Best Pound Cake Recipe
- 1 cup butter softened
- 1 2/3 Cup granulated sugar
- 5 eggs room temperature
- 2 Cups all-purpose flour
- powdered sugar to sprinkle on top
- Cream the butter. Add sugar and cream together for 2 minutes on medium speed. (#4 speed on Kitchen Aid mixer)
- Beat in eggs one at a time, beating each one for 3 minutes. (#4 speed on Kitchen Aid mixer)
- Add flour and gently mix in. (#2 speed on Kitchen Aid mixer)
- Pour into greased and floured bundt pan. Bake in preheated oven at 350˚ F for 45 minutes or until a toothpick comes out clean.
- Let cool in pan for 30 minutes and then carefully remove. Let cool and sprinkle with powdered sugar.