The BEST Homemade Pound Cake

The BEST Homemade Pound Cake – I’ve been making this cake for over 20 years and it never fails me! Seriously DELICIOUS!!! The key to success is to have all your ingredients at room temperature. Butter, shortening, sugar, eggs, flour, baking powder, milk, vanilla, and lemon extract. Can freeze leftover for a sweet treat later! Make this ASAP!

slice of pound cake on a plate topped with whipped cream and strawberries

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Easy Pound Cake from Scratch

This is hands-down The BEST Homemade Pound Cake! I’ve been making this recipe for ages and just realized that I’ve never shared it on the blog. I had to rectify that oversight ASAP! I got this recipe from a co-worker over 15 years ago. She was an amazing baker and graciously shared some of her best cake recipes with me. This cake has become a staple in our house. It is incredible. Light and fantastic flavor. Perfect with just a dollop of whipped cream and some berries. It is also great with a big ol’ scoop of vanilla ice cream on top!

whole pound cake on a plate

How to Make the Best Homemade Pound Cake

This cake is very simple to make. In the bowl of a stand mixer, mix together butter and shortening. Add sugar, beating until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each one. Combine sifted flour, baking powder, and salt. Add flour mixture to butter/sugar mixture, alternating with milk. Stir in vanilla and lemon extract. Pour the batter into a Bundt pan and bake.

Tips & Frequently Asked Questions

  • The key to making this cake is to have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
slice of pound cake on a plate topped with whipped cream and strawberries

Easy Dessert for a Crowd

Whip up this cake the next time you need a dessert. It is great for potlucks and dinner parties. It also makes a great homemade gift! If you decided to keep this all for yourself, you can freeze the cake and enjoy it later. I like to slice it and double wrap the slices in freezer plastic wrap. Perfect when you want a quick sweet treat!!

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slice of pound cake on a plate topped with whipped cream and strawberries

The BEST Homemade Pound Cake

Yield: 12 people
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
The BEST Homemade Pound Cake – I've been making this cake for over 20 years and it never fails me! Seriously DELICIOUS!!! The key to success is to have all your ingredients at room temperature. Butter, shortening, sugar, eggs, flour, baking powder, milk, vanilla, and lemon extract. Can freeze leftover for a sweet treat later! Make this ASAP!

Ingredients:

  • ½ cup butter, room temperature
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 large eggs, room temperature
  • cup all-purpose flour sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • ½ tsp lemon extract

Instructions:

  • Preheat oven to 325ºF. Grease and flour a 12-cup Bundt pan.
  • In the bowl of a stand mixer, cream together butter and shortening.
  • Add sugar, beating until light and fluffy, about 2 minutes.
  • Add eggs one at a time, beating well after each one.
  • Combine sifted flour, baking powder and salt.
  • Add flour mixture to butter/sugar mixture, alternating with milk.
  • Stir in vanilla and lemon extract. Pour batter into prepared Bundt pan.
  • Bake for 1 hour 15 minutes, until wooden pick inserted comes out clean.
  • Cool in pan for 10 minutes. Remove cake from pan and cool completely.

Notes:

  • The key to making this cake is to have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
slice of pound cake on a plate topped with whipped cream and strawberries
slice of pound cake on a plate topped with whipped cream and strawberries
slice of pound cake on a plate topped with whipped cream and strawberries
slice of pound cake on a plate topped with whipped cream and strawberries

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Comments

  1. do you know how the baking time would change if I used bread pans (i'm thinking 2 pans)?

  2. This truly was the best pound cake I have ever tasted. I'm not crazy about lemon flavoring so I just added a little extra vanilla, as I do love vanilla. I also used a hand mixer since I don't have a stand mixer. This cake is drop dead delicate.

  3. Saw this recipe and just knew I HAD to make it right away. All I can say is OMG!!!!!!!!!! It is sooo good. I just got a Kitchen Aid and this is the 1st thing I made with it. Thank you for sharing a great recipe, my family really enjoyed it.

  4. Saw this recipe and just HAD to make it right away….all I can say is OMG!!!!!!!!!!!!!!!!!! This is soooo good. I just got a Kitchen Aid and this is the 1st thing I made using it. Thank you for this great recipe. My family really enjoyed it.

  5. I recently baked a pound cake with very strange cooking directions. I wonder if those instructions could be used with any pound cake recipe. The texture was perfect. Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

    1. The top was not crunchy, just nicely golden colored.
      Texture of inside was light. I was thrilled with the look and texture but preferred my mother's own recipe for taste. So I wondered if the technique might work for any pound cake.

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