This easy pound cake recipe is a quick and easy way to make a classic pound cake at home! It makes a perfect snack as-is or topped with strawberries, whipped cream or vanilla glaze! This pound cake is so delicious and moist, you will wonder why you ever bought it at the store!
This quick and easy pound cake recipe is a variation of the classic recipe. The classic pound cake recipe is called pound cake because it called for 1 pound each butter, flour and sugar. This recipe makes the same delicious cake, just not as much of it!
This pound cake recipe makes a tasty and moist cake with just a hint of vanilla.
You can serve it plain or top with your choice of strawberries, raspberries, blueberries and whipped cream or you can make a vanilla glaze to drizzle on top.
You can keep some pound cake sliced up and ready to grab with your coffee when you’re on the way out the door. It also makes the perfect snack for kids after school.
How to keep pound cake moist? The most important thing to remember is don’t over-bake it. Wrap pound cake in plastic wrap or plastic to keep it from drying out and make it last longer.
If you need to eat gluten free, you can find our gluten free pound cake recipe here.
Easy Pound Cake Recipe
2¾ cups sugar
1¼ cups butter or margarine, softened
1 tsp. vanilla
3 cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup milk
Preheat oven to 350°. In a large bowl, combine sugar, butter, vanilla and eggs. Beat on low until mixed, about 1 minute, scraping bowl constantly.
Beat on high speed for 5 minutes, occasionally scraping the bowl.
Mix flour, baking powder and salt. Beat in alternately with milk on low speed. Spread in a well-greased 10×4 tube pan.
Bake 70 to 80 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes in the pan. Then remove onto a wire rack and cool completely. Serves 8-10.
⅓ cup butter or margarine
2 cups powdered sugar
1½ tsp. vanilla
2-4 Tbsp. hot water
Heat butter in a saucepan until melted. Stir in powdered sugar, vanilla and 1 tablespoon water. Mix well. Add the rest of the water, 1 tablespoon at a time, until the frosting is smooth. Glazes one bundt cake or one 10 inch angel food cake.
Lemon Glaze: Use the Vanilla Glaze recipe and substitute 1⅓ tsp. lemon juice for the vanilla and add ½ tsp. grated lemon peel to the butter.
This easy pound cake recipe is from volume 1 of our cookbook:
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