4-Ingredient Pound Cake

This 4-ingredient pound cake recipe has been in my family for generations. It results in a dense, moist, and delicious pound cake.

Having a pound cake recipe you can always turn to is something every home baker should have! This pound cake recipe has been passed down through the generations in my family. It’s traditional, dense, and supremely moist. In this recipe I not only share with you step by step instructions but how long to beat each egg individually on what speed to have the best results.

If you love this pound cake, you’ll also enjoy my 4-ingredient chocolate haystacks or these 5-ingredient rum balls for the holidays!

Why I Love This Recipe

• Only Four Ingredients: This recipe is incredibly simple, using just butter, sugar, eggs, and flour. That’s it!
• Not Too Sweet: We love that this pound cake isn’t overly sweet, making it the perfect partner for a variety of toppings.
• Pairs Perfectly: Whether it’s with a scoop of vanilla ice cream or a drizzle of raspberry sauce, this pound cake is incredibly versatile.
• Traditional: This recipe has been in my family for generations. 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. 

Key Ingredients

• Butter: This is the star of the show, giving the pound cake its rich, buttery flavor and a moist, tender crumb.
• Granulated Sugar: Sweetens the cake and also helps to give it a golden brown crust.
• Eggs: These are important for structure and also help to make the cake light and airy.
• All-Purpose Flour: This is the base of the cake, providing the structure. Be careful not to overmix the flour, which can result in a tough cake.

Equipment

• Stand Mixer – You’ll need this to cream the butter, sugar, and eggs, and to gently mix in the flour. It makes the process much easier and ensures a smooth, well-combined batter.
• Bundt Pan – This is essential to give the pound cake its classic shape. Make sure to grease and flour it well to prevent the cake from sticking.

How to Make 4 Ingredient Pound Cake

Preparation

Start by preheating your oven to 350˚ F. Grease and flour a bundt pan so that your cake won’t stick.

Step 1 – Cream the Butter and Sugar

Begin by creaming the butter. This means to beat it until it’s soft and then add the sugar and beat them together. You’ll do this for about 2 minutes on medium speed.

Step 2 – Add the Eggs

Next, beat in the eggs one at a time. For each egg, you’ll beat it for 3 minutes on medium speed before adding the next one.

Step 3 – Add the Flour

Once your eggs are mixed in, it’s time to add the flour. Do this on a gentle mixing speed so that you don’t overwork the batter.

Step 4 – Fill the Bundt Pan and Bake

Pour your cake batter into the prepared bund pan. Then, pop it into the preheated oven and bake it for about 45 minutes. You’ll know it’s done when a toothpick inserted into the cake comes out clean.

Step 5 – Cool and Remove from Pan

After baking, let your cake cool in the pan for 30 minutes. Then, carefully remove it and let it cool completely. Once cooled, you can sprinkle the cake with powdered sugar for a sweet finishing touch.

Expert Tip

Properly grease and flour your bundt pan to ensure that your pound cake comes out easily and retains its beautiful shape. 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!

Recipe Variations

• Different Flavors: This recipe is a classic, but you can easily add different flavors. Try adding a teaspoon of vanilla extract or a hint of almond extract to the batter for a different twist. I have a recipe for chocolate pound cake and lemon pound cake as well.
• Glaze: While this pound cake is delicious on its own, a simple glaze can take it to the next level. Mix powdered sugar with a little milk and vanilla and drizzle over the cooled cake.
• Add Nuts: If you’re a fan of nuts, feel free to add a cup of chopped pecans or walnuts to the batter for a bit of crunch.

What to Serve With

• For a refreshing and light dessert, serve the pound cake with a side of fresh mixed berries. The tartness of the berries compliments the sweetness of the cake, making it a perfect summer treat. Our favorite way to serve is to make this homemade raspberry sauce to top it with.
• If you’re a fan of a little extra sweetness, pair this pound cake with a dollop of whipped cream. The creamy texture of the whipped cream, along with the fluffy pound cake, is a match made in dessert heaven.
• For a classic dessert option, serve this cake with a scoop of vanilla ice cream. The coolness of the ice cream, combined with the warm pound cake, is a surefire way to satisfy your sweet tooth.

Recipe FAQs

Storing and Reheating

• Storing: Leftover pound cake can be stored at room temperature, in an airtight container, for up to 3 days.
• Freezing: This pound cake freezes really well. After letting it cool completely, wrap it in saran wrap and place it in a freezer bag before adding it to your freezer. It can be frozen for up to 3 months.
• Thawing: When you’re ready to enjoy your frozen pound cake, simply let it thaw at room temperature. This should take about 3-4 hours.

Serving Size

• What to Expect: This 4 ingredient pound cake recipe yields a classic pound cake that can serve 12 people.
• How to Scale: If you want to serve more than 12 people, you can easily double the recipe and follow the instructions as directed. Just make sure your mixing bowl is large enough to accommodate the increased batter.

This recipe was originally shared in 2019. It has been updated with more detailed instructions. The recipe remains the same.