This classic buttery pound cake recipe is easy to make and even easier to eat! Top with fresh whipped cream and juicy strawberries for the perfect summer dessert! Butter pound cake recipe on a plate with strawberries and cream Some desserts have stood the test of time and this pound cake recipe is one of them. Pound cake has been around forever and has been a staple dessert on many tables over the years. The reason is simple, it tastes great, it holds up well to many additions and it’s pretty simple to make. I love to eat it plain or with some good quality butter spread on top of it, as if it needed any more butter, but you can never have enough butter, right? My classic pound cake recipe will serve you well for any backyard summer parties and it tastes great grilled and topped with any kind of fresh fruit, especially strawberries. Like this version with toasted pound cake which is served family style. Just serve on a large platter and let everyone dig in! fresh baked pound cake recipe in a loaf pan

Tips for making my buttery pound cake recipe

  • The butter must be at room temperature to get maximum lightness in the batter.
  • Scrape the sides of the mixing bowl constantly so all of the batter gets  mixed evenly.
  • Line your loaf pan with parchment paper making sure to leave an overhanging lip so it is easy to lift the baked pound cake out of the pan.

    Is a pound cake just the same as a regular cake mix?

    A traditional pound cake is made with cake flour and has a more dense crumb texture. If you have a hard time finding cake flour, you can make your own by adding cornstarch to regular all purpose flour. See my directions in the recipe.

    Storing leftover pound cake

    Pound cake can dry out quickly so any leftovers need to be sealed tightly in a ziplock bag or wrapped in palstic wrap. It’ll be fine kept on the counter top and not in the fridge where the lower temperature will dry it out.
soft and golden pound cake recipe on a plate What makes my pound cake light and fluffy? Creaming the butter and sugar is an important step in any baking recipe. To create volume for a well risen cake, you need air. Perfectly creamed butter and sugar should look pale yellow and very creamy. If you add some to you finger and rub it, there should be no grainy feel to it.

Why did my pound cake sink in the middle?

This can be a sign of under baking or having the oven temperature too high. Baking a loaf cake takes time and can’t be rushed. It’s a dense cake and the middle takes a while to fully cook through. I alway like to test mine for doneness by gently pressing down on the top with my finger. If the cake springs back, then it is probably done but if it leave s a small dent, the middle is still not fully cooked.  
soft and golden pound cake recipe on a plate

Classic Butter Pound Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Author: foodnessgracious
This classic pound cake recipe is soft and buttery. Cut it into thick slices and top with strawberries and whipped cream for an indulgent and east dessert!
Print Recipe


  • 2 cups all purpose flour
  • 4 tbsp cornstarch
  • 1 1/2 tsp salt
  • 2 sticks unsalted butter softened
  • 1 1/4 cups sugar
  • 1 1/2 tsp vanilla extract
  • 4 eggs


  • Preheat the oven to 325 degrees F and line a 9x5 inch loaf pan with parchment paper.
  • Beat the butter until soft and creamy in a stand mixer or hand held mixer.
  • Gradually add the sugar and mix until light and fluffy.
  • Add the vanilla and mix.
  • Add the eggs one at a time mixing well between each one and scraping down the sides of the bowl.
  • Add the flour gradually on low speed until all is incorporated into the batter.
  • Sieve the flour and cornstarch together and slowly add to the batter.
  • Scoop the mixture into the prepared cake pan and spread out evenly.
  • Bake in the oven for 20 minutes at 325 degrees and then increase the temperature to 350 degrees for the remaining 55 minutes or until the center of the pound cake feels firm and no longer wet.
  • Let cool before slicing and serve with whipped cream and strawberries.

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