If you’ve ever longed for a classic dessert that feels like a warm hug from your childhood, you’re in for a real treat with The BEST Homemade Pound Cake Recipe. This cake is a perfect balance of buttery richness and tender crumb, with just the right hint of vanilla and lemon to brighten every bite. Whether you’re baking for a special occasion or craving a comforting slice with your afternoon tea, this recipe guarantees a moist, flavorful pound cake that’s simply unforgettable.
Ingredients You’ll Need
What makes The BEST Homemade Pound Cake Recipe truly shine is its simplicity. Each ingredient plays a crucial role in creating that dense yet tender texture, rich flavor, and beautiful golden crust you’ll love. From the creamy butter and shortening to the fresh eggs and subtle extracts, these staples come together harmoniously to make magic happen.
- Butter (½ cup, room temperature): Adds rich creaminess and depth of flavor to the cake.
- Crisco shortening (½ cup): Ensures extra tenderness by keeping the crumb moist and soft.
- Sugar (3 cups): Sweetens the cake and contributes to the tender texture.
- Large eggs (5, room temperature): Provide structure and moisture, helping the cake rise beautifully.
- All-purpose flour (2¾ cups, sifted): The base of the cake giving it the perfect sturdy but soft crumb.
- Baking powder (½ tsp): Just enough leavening to light up the dense batter.
- Salt (½ tsp): Balances sweetness and enhances overall flavors.
- Milk (1 cup, room temperature): Adds moisture and helps create a tender texture.
- Vanilla extract (1 tsp): Provides a warm, familiar sweetness that complements the cake.
- Lemon extract (½ tsp): Gives a subtle fresh zing, lifting the entire flavor profile.
How to Make The BEST Homemade Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325ºF. This lower temperature allows the cake to bake slowly and evenly, preventing any cracking or over-browning. Grease and flour a 12-cup Bundt pan thoroughly to ensure your cake releases perfectly once baked.
Step 2: Cream Butter and Shortening
In the bowl of a stand mixer, combine the butter and Crisco shortening. Beat them together until the mixture is smooth and creamy. This step is key to building a light and fluffy base for your pound cake batter.
Step 3: Add Sugar and Beat Until Fluffy
Gradually add the sugar to the butter mixture, beating continuously for about two minutes. The goal is to incorporate air and dissolve the sugar to create that signature tender crumb of a pound cake.
Step 4: Incorporate Eggs One at a Time
Adding eggs one at a time ensures they are fully mixed in without breaking the batter’s consistency. Beat well after each egg is added to keep the mixture smooth and well-aerated.
Step 5: Sift Flour, Baking Powder, and Salt
Sifting these dry ingredients together is essential for an even texture, preventing clumps of baking powder or flour pockets, so your cake rises uniformly with a delicate crumb.
Step 6: Alternate Adding Flour Mixture and Milk
Add the flour mixture in three parts, alternating with milk in two parts. Begin and end with the flour mixture. This alternating method helps to avoid overmixing while keeping the batter smooth and well-combined.
Step 7: Stir in Vanilla and Lemon Extracts
Fold in the vanilla and lemon extracts gently. These extracts infuse your pound cake with a subtle but irresistible aroma and flavor that makes every slice taste homemade.
Step 8: Bake Until Golden and Clean
Pour your batter into the prepared Bundt pan and bake for about 1 hour and 15 minutes. Your cake is done when a wooden pick inserted in the center comes out clean, signaling that the crumb inside is perfectly baked.
Step 9: Cool and Remove from Pan
Allow your cake to cool in the pan for 10 minutes before carefully removing it onto a wire rack. This lets the cake set a bit so it won’t break apart when you slice into it.
How to Serve The BEST Homemade Pound Cake Recipe
Garnishes
The simplicity of this pound cake is its charm, but that doesn’t mean it can’t be dressed up. Dust lightly with powdered sugar or drizzle a lemon glaze on top for a sparkly, zesty finish that elevates the flavor beautifully.
Side Dishes
Pound cake pairs wonderfully with fresh berries, whipped cream, or a scoop of your favorite vanilla ice cream. These side touches add freshness and creaminess that contrast deliciously with the cake’s buttery richness.
Creative Ways to Present
For a special occasion, try layering slices of pound cake with fresh fruit and mascarpone in a trifle bowl. Or transform it into dessert parfaits by layering with yogurt and honey—there are so many festive and fun ways to enjoy this classic treat!
Make Ahead and Storage
Storing Leftovers
Wrap your pound cake tightly in plastic wrap or store in an airtight container at room temperature to keep it fresh for up to 3 days. This keeps the crumb moist and protects the delicate flavor.
Freezing
If you want to enjoy The BEST Homemade Pound Cake Recipe later, freezing slices wrapped in parchment and foil is a great option. It will keep well for up to 3 months without losing its tender texture.
Reheating
To refresh frozen or leftover pound cake slices, warm them briefly in the oven at 300ºF for about 10 minutes or microwave for 20 seconds. This revives that freshly baked taste and softness.
FAQs
Can I substitute the shortening with all butter?
Yes, you can use all butter if you prefer, though the texture might be slightly less tender without the shortening. The cake will still be delicious but expect a little more density and richness.
What type of pan is best for baking this pound cake?
A 12-cup Bundt pan works best as it provides even heat distribution, helps the cake bake uniformly, and gives the cake its classic decorative shape.
Is it necessary to sift the flour, baking powder, and salt?
Sifting these ingredients helps remove lumps and aerates the flour, resulting in a lighter, more uniform crumb. It’s a simple step that really enhances the final texture.
Can I add other flavors or mix-ins to this pound cake?
Absolutely! While the vanilla and lemon extracts are perfect classics, you can experiment with almond extract, orange zest, or even fold in fresh berries or chocolate chips for a personal twist.
How do I know when the pound cake is fully baked?
The best test is to insert a wooden pick or toothpick into the cake’s center. If it comes out clean or with a few moist crumbs but no raw batter, your cake is ready to be taken out of the oven.
Final Thoughts
There’s nothing quite like baking The BEST Homemade Pound Cake Recipe yourself and sharing its tender, buttery goodness with loved ones. This recipe’s harmony of simple ingredients and straightforward steps makes it approachable for bakers of all levels. So gather out your ingredients, preheat your oven, and treat yourself to a slice of timeless comfort—you won’t regret it!
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The BEST Homemade Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic homemade pound cake recipe delivers a moist, dense, and buttery dessert perfect for any occasion. With a balance of vanilla and a hint of lemon extract, this pound cake is baked to golden perfection in a Bundt pan, making it an irresistible treat for cake lovers.
Ingredients
Fats
- ½ cup butter, room temperature
- ½ cup Crisco shortening
Dry Ingredients
- 3 cups sugar
- 2¾ cup all-purpose flour, sifted
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 5 large eggs, room temperature
- 1 cup milk, room temperature
- 1 tsp vanilla extract
- ½ tsp lemon extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325ºF. Grease and flour a 12-cup Bundt pan to ensure the cake releases easily after baking.
- Cream Fats: In the bowl of a stand mixer, cream together the softened butter and Crisco shortening until smooth and combined.
- Add Sugar: Gradually add the sugar to the fats while beating until the mixture is light and fluffy, about 2 minutes, incorporating air for a tender crumb.
- Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to ensure full incorporation and prevent curdling.
- Mix Dry Ingredients: In a separate bowl, combine the sifted flour, baking powder, and salt to evenly distribute the leavening and salt.
- Alternate Adding Flour and Milk: Add the flour mixture to the butter and sugar mixture in parts, alternating with milk, starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Add Flavorings: Stir in the vanilla and lemon extracts gently to infuse the batter with flavor.
- Pour and Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for approximately 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, carefully remove the cake from the pan and let it cool completely on a wire rack before serving.
Notes
- Room temperature ingredients help create a better emulsion and result in a smoother batter.
- Sifting flour ensures the cake remains light and prevents lumps.
- Greasing and flouring the Bundt pan thoroughly is key to preventing the cake from sticking.
- Use a wooden pick or toothpick to test doneness; it should come out clean when the cake is fully baked.
- Cool the cake completely before slicing to maintain its structure.
