Homemade Pound Cake

4.8
(66)
59 Reviews
16 Photos

This homemade pound cake recipe is buttery and rich with the flavor of shortbread cookies but still tender and light as a feather.

Submitted by Must Love Home
Updated on May 24, 2024
16
A slice of homemade pound cake served with whipped cream and fresh raspberries
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16
16
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Prep Time:
15 mins
Cook Time:
1 hr 25 mins
Additional Time:
15 mins
Total Time:
1 hr 55 mins
Servings:
12
Yield:
1 bundt cake
Jump to Nutrition Facts

Ingredients

  • 3 ¼ cups white sugar

  • ¾ pound unsalted butter, at room temperature

  • 6 extra large eggs, at room temperature

  • 2 teaspoons pure vanilla extract

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1 cup 1% milk

Directions

  1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

    Ingredients to make homemade pound cake

    Dotdash Meredith Food Studios

  2. Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes.

    A stand mixer with a paddle attachment, with creamed butter and sugar

    Dotdash Meredith Food Studios

  3. Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.

    A stand mixer with creamed butter and sugar, with eggs being mixed in

    Dotdash Meredith Food Studios

  4. Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the flour mixture to the butter mixture and mix on low speed until just blended.

    A stand mixer with a paddle attachment with flour added to the creamed butter mixture

    Dotdash Meredith Food Studios

  5. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining flour mixture and milk.

    A stand mixer with a paddle attachment with pound cake dough, next to a measuring cup of milk and a bowl of flour

    Dotdash Meredith Food Studios

  6. Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.

    A greased bundt pan filled 2/3 with pound cake batter

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes.

    A baked pound cake in a bundt pan

    Dotdash Meredith Food Studios

  8. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

    A slice of homemade pound cake served with whipped cream and fresh raspberries

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

580 Calories
26g Fat
79g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 580
% Daily Value *
Total Fat 26g 34%
Saturated Fat 16g 79%
Cholesterol 170mg 57%
Sodium 172mg 7%
Total Carbohydrate 79g 29%
Dietary Fiber 1g 3%
Total Sugars 55g
Protein 8g 16%
Vitamin C 0mg 0%
Calcium 65mg 5%
Iron 2mg 11%
Potassium 115mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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