Baking a perfect pound cake is like wrapping a hug in dessert form—simple, comforting, and endlessly versatile. Whether you’re hosting a holiday gathering, craving a cozy treat, or just want to impress with a classic, we’ve gathered 20 delicious recipes to suit every occasion. From timeless vanilla to creative twists, get ready to find your new favorite slice of sweetness. Let’s dive in!
Lemon Glazed Pound Cake
Sometimes the simplest desserts are the most satisfying, and this classic lemon glazed pound cake is a perfect example. Let’s walk through the process together, step by step, to create a moist, tender cake with a bright, zesty finish that’s sure to become a favorite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– 2 1/2 cups granulated sugar
– 6 large eggs, at room temperature
– 1 cup whole milk, at room temperature
– 2 tablespoons fresh lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon pure vanilla extract
– 2 cups powdered sugar
– 3 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan, then lightly dust it with flour to prevent sticking.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to beat 1 cup softened unsalted butter until creamy, about 2 minutes.
4. Gradually add 2 1/2 cups granulated sugar to the butter, beating on medium-high speed until the mixture is light and fluffy, approximately 3-4 minutes.
5. Tip: Scrape down the sides of the bowl with a spatula halfway through mixing to ensure even incorporation.
6. Add 6 large eggs one at a time to the butter-sugar mixture, beating well after each addition until fully blended.
7. Reduce the mixer speed to low and alternately add the flour mixture and 1 cup whole milk in three parts, beginning and ending with the flour, mixing just until combined after each addition.
8. Stir in 2 tablespoons fresh lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon pure vanilla extract with a spatula until evenly distributed, being careful not to overmix.
9. Tip: Overmixing can lead to a tough cake, so stop as soon as the ingredients are incorporated.
10. Pour the batter into the prepared bundt pan and smooth the top with the spatula.
11. Bake at 325°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: Avoid opening the oven door during the first 45 minutes of baking to prevent the cake from collapsing.
13. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely, about 2 hours.
14. In a small bowl, whisk together 2 cups powdered sugar and 3 tablespoons fresh lemon juice until smooth and pourable.
15. Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides.
16. Let the glaze set for at least 30 minutes before slicing and serving.
Perfectly balanced, this cake boasts a dense yet tender crumb with a rich buttery flavor that’s beautifully complemented by the tart lemon glaze. Pair it with a cup of tea for an afternoon treat, or dress it up with fresh berries and whipped cream for a delightful dessert.
Chocolate Marble Pound Cake
Baking a classic dessert with a twist can be a delightful weekend project, and this Chocolate Marble Pound Cake is a perfect choice. It combines a rich, buttery pound cake base with swirls of deep chocolate for a beautiful and delicious treat that’s surprisingly simple to make from scratch.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ cups unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 3 cups all-purpose flour
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 cup whole milk, at room temperature
– 1 teaspoon vanilla extract
– ⅓ cup unsweetened cocoa powder
– ¼ cup hot water
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with butter, then lightly dust it with flour to prevent sticking.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for 3–4 minutes until light and fluffy, which incorporates air for a tender crumb.
3. Add the eggs one at a time, beating well after each addition until fully combined, then mix in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the whole milk, beginning and ending with the flour, and mix on low speed just until smooth.
6. Transfer one-third of the batter to a medium bowl for the chocolate portion.
7. In a small bowl, stir the unsweetened cocoa powder and hot water together until it forms a smooth, lump-free paste, which prevents dry cocoa spots in the cake.
8. Gently fold the cocoa paste into the reserved batter until uniformly chocolate-colored.
9. Spoon large dollops of the vanilla and chocolate batters alternately into the prepared bundt pan, then use a knife to swirl them together 4–5 times for a marbled effect, being careful not to overmix.
10. Bake at 325°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely to avoid crumbling.
Glistening with a golden crust and intricate chocolate swirls, this cake offers a dense, moist texture that melts in your mouth. The buttery vanilla base perfectly complements the rich cocoa notes, making it ideal for slicing and serving with a dusting of powdered sugar or a dollop of whipped cream for an elegant dessert.
Cream Cheese Pound Cake
Often overlooked in favor of flashier desserts, this cream cheese pound cake delivers a moist, tender crumb and rich flavor that’s surprisingly simple to master. Our methodical approach will guide you through each step to ensure perfect results every time, making it an ideal project for bakers of any skill level.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 1 1/2 cups unsalted butter, softened
– 8 oz cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs, room temperature
– 3 cups all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tbsp vanilla extract
– 1/4 cup whole milk
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch tube or bundt pan.
2. In a large bowl, use an electric mixer on medium speed to cream together 1 1/2 cups softened unsalted butter and 8 oz softened cream cheese until light and fluffy, about 3 minutes.
3. Gradually add 3 cups granulated sugar to the butter mixture, beating on medium speed until fully incorporated and the mixture appears pale, about 2 minutes.
4. Add 6 large room-temperature eggs one at a time, beating on low speed for 30 seconds after each addition until just combined; scrape down the bowl with a spatula to ensure even mixing.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt until no streaks remain.
6. Tip: Alternately add the dry ingredients and 1/4 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition to avoid overmixing.
7. Stir in 1 tbsp vanilla extract with a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and use a spatula to smooth the top into an even layer.
9. Bake at 325°F for 65–70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Tip: Let the cake cool in the pan on a wire rack for 15 minutes to allow it to set before inverting it onto the rack to cool completely, which prevents sticking.
11. Once fully cooled, slice the cake with a serrated knife using a gentle sawing motion to maintain its delicate texture.
12. Tip: For optimal flavor and moisture, wrap any leftovers tightly in plastic wrap and store at room temperature for up to 3 days.
Soft and velvety with a dense yet tender crumb, this cake boasts a subtle tang from the cream cheese that balances the sweetness beautifully. Serve it plain for a classic treat, or elevate it with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for a festive twist.
Almond Poppy Seed Pound Cake
You’ll find this almond poppy seed pound cake to be a delightful treat that’s surprisingly simple to make, even for beginners. Let’s walk through each step together to ensure perfect results every time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– 2 cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup sour cream
– 2 tablespoons poppy seeds
– ½ cup sliced almonds
Instructions
1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add 4 large eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them and prevent the batter from curdling.
4. Mix in 1 teaspoon vanilla extract and 1 teaspoon almond extract until just combined, being careful not to overmix at this stage.
5. In a separate medium bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt to evenly distribute the leavening agents.
6. Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with ½ cup sour cream, beginning and ending with the flour mixture and mixing on low speed until just combined after each addition.
7. Gently fold in 2 tablespoons poppy seeds and ½ cup sliced almonds with a spatula until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and use a spatula to smooth the top into an even layer.
9. Bake in the preheated 350°F oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Remove the pan from the oven and let the cake cool in the pan on a wire rack for 15 minutes to allow it to set properly.
11. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to the wire rack to cool completely for at least 1 hour before slicing.
12. Once fully cooled, use a serrated knife to slice the cake into 12 even portions for serving.
Out of the oven, this pound cake boasts a dense, moist crumb that’s beautifully speckled with poppy seeds and almonds. Its rich almond flavor pairs wonderfully with a simple dusting of powdered sugar or a dollop of whipped cream for an elegant presentation.
Strawberry Swirl Pound Cake
Perfect for any occasion, this Strawberry Swirl Pound Cake combines classic buttery richness with a vibrant, fruity twist. Prepare to create a stunning marbled dessert that’s surprisingly simple to make, even for beginners. Let’s walk through each step methodically to ensure your cake turns out beautifully every time.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1/2 cup strawberry jam
– 2 drops red food coloring (optional)
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with butter, then dust it lightly with flour to prevent sticking.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together 1 cup softened butter and 2 cups granulated sugar for 3-4 minutes until light and fluffy.
3. Add 4 large eggs one at a time, beating well after each addition until fully incorporated.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk, beginning and ending with the dry ingredients, and mix on low speed just until combined.
6. Stir in 1 teaspoon vanilla extract until the batter is smooth.
7. Transfer 1 cup of the batter to a small bowl and gently fold in 1/2 cup strawberry jam and 2 drops red food coloring, if using, to create a pink swirl mixture.
8. Pour half of the plain batter into the prepared bundt pan and spread it evenly with a spatula.
9. Dollop spoonfuls of the pink strawberry batter over the plain layer, then top with the remaining plain batter.
10. Use a butter knife to gently swirl the batters together in a figure-eight motion 4-5 times, being careful not to overmix to maintain distinct marbling.
11. Bake at 325°F for 60-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
12. Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for at least 2 hours before slicing.
A moist, tender crumb with pockets of sweet strawberry jam makes each slice irresistible. Serve it slightly warm with a dollop of whipped cream or enjoy it as a delightful afternoon treat with tea.
Brown Butter Pound Cake
Oftentimes, the simplest desserts yield the most satisfying results, and this brown butter pound cake is a perfect example. Let’s walk through the process of browning the butter and mixing the batter step-by-step to ensure a perfectly tender, nutty cake every time.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup unsalted butter
– 1 ½ cups granulated sugar
– 4 large eggs
– 1 ½ cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup whole milk
– 1 teaspoon vanilla extract
Instructions
1. Place 1 cup of unsalted butter in a light-colored saucepan over medium heat.
2. Melt the butter completely, then continue cooking for 5-7 minutes, swirling the pan occasionally, until the butter turns a deep golden brown and gives off a nutty aroma.
3. Immediately pour the browned butter into a heatproof bowl to stop the cooking, and let it cool for 15 minutes until it is solid but still soft.
4. Preheat your oven to 325°F and generously grease a 9×5-inch loaf pan.
5. In a large mixing bowl, combine the cooled brown butter and 1 ½ cups of granulated sugar.
6. Beat the butter and sugar together with an electric mixer on medium speed for 3-4 minutes until the mixture is light and fluffy.
7. Add 4 large eggs to the bowl one at a time, beating for 30 seconds after each addition until fully incorporated.
8. In a separate medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
9. Tip: For a tender crumb, avoid overmixing once the flour is added; mix just until no dry streaks remain.
10. Add half of the flour mixture to the butter mixture and mix on low speed until just combined.
11. Pour in ½ cup of whole milk and 1 teaspoon of vanilla extract, and mix on low until smooth.
12. Add the remaining flour mixture and mix on low speed for about 30 seconds, scraping down the sides of the bowl, until the batter is uniform.
13. Tip: A toothpick inserted into the center should come out clean when the cake is done; if it has wet batter, bake for 5 more minutes and test again.
14. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
15. Bake the cake in the preheated oven for 55-65 minutes.
16. Tip: To prevent over-browning, tent the cake loosely with aluminum foil after 45 minutes of baking if the top is browning too quickly.
17. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
18. Carefully turn the cake out of the pan onto the wire rack and let it cool completely for at least 2 hours before slicing.
19. Slice the cooled cake with a serrated knife for clean cuts.
So, what makes this cake special? The brown butter imparts a rich, toasty flavor that pairs beautifully with the dense, moist crumb. Serve it simply dusted with powdered sugar, or for a decadent twist, toast a slice and top it with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Blueberry Lemon Pound Cake
Finally, a classic dessert that’s both bright and comforting—this blueberry lemon pound cake combines tart citrus with sweet berries in a tender, buttery crumb. Follow these methodical steps to create a perfectly balanced treat that’s ideal for brunch, afternoon tea, or a simple sweet ending to any meal. Let’s begin by gathering our ingredients and prepping our workspace.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 2 tablespoons lemon zest
– ¼ cup fresh lemon juice
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup buttermilk, room temperature
– 1 ½ cups fresh blueberries
– 2 tablespoons all-purpose flour (for tossing)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan or loaf pan, then lightly dust it with flour to prevent sticking.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy, about 3–4 minutes.
3. Add 4 large eggs one at a time, beating well after each addition until fully incorporated, then mix in 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and ¼ cup fresh lemon juice.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
5. Tip: Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients, and mix on low speed just until combined to avoid overmixing.
6. In a small bowl, toss 1 ½ cups fresh blueberries with 2 tablespoons all-purpose flour to coat them evenly—this helps prevent sinking during baking.
7. Gently fold the floured blueberries into the batter using a spatula until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Tip: Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely to maintain its structure.
11. While the cake cools, prepare a simple glaze by whisking together 1 cup powdered sugar and 2–3 tablespoons lemon juice until smooth, then drizzle it over the cooled cake.
12. Tip: For optimal flavor, let the glazed cake rest for at least 30 minutes before slicing to allow the moisture to distribute evenly.
Perfectly moist with a tight, tender crumb, this cake boasts a vibrant lemon tang that complements the burst of juicy blueberries in every bite. Serve it warm with a dollop of whipped cream for a decadent twist, or enjoy it plain with a cup of coffee for a delightful afternoon pick-me-up.
Pumpkin Spice Pound Cake
Unquestionably, pumpkin spice pound cake is the ultimate fall comfort dessert—it’s rich, warmly spiced, and wonderfully moist. This methodical recipe walks you through each step to ensure a perfect, dense crumb every time, making it ideal for beginners who want to bake with confidence.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup unsalted butter, softened to room temperature
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup canned pumpkin puree
– 1 cup buttermilk, at room temperature
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with butter, then dust it lightly with flour to prevent sticking.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to beat 1 cup softened unsalted butter and 2 cups granulated sugar together for 3–4 minutes until light and fluffy.
4. Add 4 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract and 1 cup canned pumpkin puree on low speed until just blended, scraping down the sides of the bowl with a spatula as needed.
6. Alternately add the dry flour mixture and 1 cup buttermilk to the wet ingredients in three parts, starting and ending with the dry ingredients, and mix on low speed until no streaks of flour remain—do not overmix.
7. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
8. Bake at 325°F for 65–70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Remove the pan from the oven and let it cool on a wire rack for 15 minutes before inverting it to release the cake.
10. Allow the cake to cool completely on the rack for at least 1 hour before slicing.
11. Optionally, dust the cooled cake with powdered sugar or drizzle with a simple glaze for added sweetness.
Outstandingly moist and aromatic, this pound cake boasts a dense, tender crumb infused with cozy pumpkin spice flavors. Serve it warm with a dollop of whipped cream for a decadent treat, or enjoy it plain with a cup of coffee—it’s versatile enough for breakfast or dessert, and the spices deepen beautifully if stored overnight.
Raspberry Almond Pound Cake
Savor the delightful combination of tart raspberries and nutty almonds in this classic pound cake, perfect for afternoon tea or a special dessert. This recipe walks you through each stage with clear guidance, ensuring even novice bakers achieve moist, flavorful results. Let’s begin by gathering our ingredients and preheating the oven.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– ¾ cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
– 1 cup fresh raspberries
– ½ cup sliced almonds
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until fully combined.
3. In a large mixing bowl, cream ¾ cup softened unsalted butter and 1 cup granulated sugar on medium speed for 3-4 minutes until light and fluffy.
4. Add 3 large eggs one at a time to the butter mixture, beating well after each addition to incorporate air and prevent curdling.
5. Stir in 1 teaspoon vanilla extract and ½ cup sour cream until the mixture is smooth and uniform.
6. Gradually fold the dry ingredients from step 2 into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
7. Gently fold in 1 cup fresh raspberries and ½ cup sliced almonds, being careful not to crush the berries to maintain their texture.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula for even baking.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Cool the cake in the pan on a wire rack for 15 minutes, then remove it from the pan to cool completely to prevent sogginess.
Cool and slice this pound cake to reveal a tender crumb studded with juicy raspberries and crunchy almonds. Its buttery richness pairs wonderfully with a dollop of whipped cream or a drizzle of lemon glaze for extra zing. Store leftovers in an airtight container to enjoy its moist texture for days.
Chai Spiced Pound Cake
Diving into holiday baking doesn’t have to be daunting, especially with this warmly spiced Chai Pound Cake that fills your kitchen with the comforting aromas of cinnamon, cardamom, and ginger. This recipe breaks down the classic pound cake method into simple, manageable steps, ensuring even a first-time baker can achieve a beautifully dense yet tender crumb infused with the complex flavors of masala chai.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 65 minutes
Ingredients
– 1 1/2 cups unsalted butter, softened
– 1 1/2 cups granulated sugar
– 5 large eggs, at room temperature
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 teaspoons vanilla extract
– 2 teaspoons ground cinnamon
– 1 teaspoon ground cardamom
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground allspice
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F (163°C) and thoroughly grease a 10-inch bundt pan, making sure to coat all crevices to prevent sticking.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together 1 1/2 cups softened unsalted butter and 1 1/2 cups granulated sugar for 4-5 minutes until the mixture is pale, fluffy, and almost doubled in volume.
3. Add 5 large eggs one at a time to the butter mixture, beating on medium speed for 30 seconds after each addition until fully incorporated and scraping down the bowl with a spatula between eggs.
4. In a separate medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/2 teaspoon freshly ground black pepper until evenly combined.
5. Tip: For the most even spice distribution, sift your dry ingredients together or whisk them vigorously for a full minute.
6. With the mixer on low speed, alternately add the dry flour-spice mixture and 1 cup whole milk to the butter-egg mixture in three additions, beginning and ending with the dry ingredients and mixing just until the batter is smooth with no visible flour streaks.
7. Stir 2 teaspoons vanilla extract into the batter by hand using a spatula until just combined, being careful not to overmix.
8. Pour the batter into the prepared bundt pan and use a spatula to spread it evenly, then firmly tap the pan on the counter 2-3 times to release any large air bubbles.
9. Tip: For a perfectly level cake, run a butter knife in a zigzag pattern through the batter before baking to further eliminate air pockets.
10. Bake the cake on the center oven rack at 325°F for 60-65 minutes, or until a toothpick inserted into the thickest part comes out completely clean with no wet crumbs attached.
11. Tip: Avoid opening the oven door during the first 45 minutes of baking to prevent the cake from collapsing from a sudden temperature drop.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for 25 minutes exactly to allow it to set before inverting.
13. Carefully run a thin knife around the edges and center tube of the pan, then invert the cake onto the wire rack to cool completely for at least 2 hours before slicing.
14. You’ll find this cake boasts a tight, velvety crumb that’s richly perfumed with warming spices, where the black pepper adds a subtle, intriguing heat. Yield a slice alongside a cup of strong coffee for breakfast, or for a festive dessert, drizzle it with a simple vanilla glaze and sprinkle with chopped pistachios.
Red Velvet Pound Cake
Savor the rich, velvety texture and vibrant color of this classic dessert, transformed into a moist, dense pound cake perfect for any occasion. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve bakery-quality results with confidence. We’ll start by preparing our ingredients and equipment, then move through mixing, baking, and finishing touches.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened to room temperature
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 cup buttermilk, at room temperature
– 2 tbsp red food coloring
– 2 tsp vanilla extract
– 1 tsp white vinegar
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan, then dust it lightly with flour to prevent sticking.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter and 2 cups granulated sugar for 3-4 minutes until light and fluffy.
4. Add 4 large eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
5. In a small bowl, stir together 1 cup buttermilk, 2 tbsp red food coloring, 2 tsp vanilla extract, and 1 tsp white vinegar until uniform in color.
6. Tip: Add the dry ingredients and buttermilk mixture alternately to the butter mixture, beginning and ending with the dry ingredients, to avoid overmixing and ensure a tender crumb.
7. Mix on low speed just until the batter is smooth and no streaks of flour remain, scraping down the sides of the bowl as needed.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake at 325°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Tip: Let the cake cool in the pan on a wire rack for 15 minutes to set, then invert it onto the rack to cool completely to prevent crumbling.
11. Once cooled, dust the cake lightly with powdered sugar or drizzle with a cream cheese glaze for added sweetness.
12. Tip: For best results, wrap the cooled cake in plastic wrap and let it rest overnight to allow the flavors to meld and the texture to become even more moist.
Velvety and rich, this cake boasts a dense, tender crumb with a subtle cocoa flavor enhanced by the tang of buttermilk. Serve it sliced with a dollop of whipped cream or alongside fresh berries for a festive presentation that highlights its vibrant red hue.
Gluten-Free Pound Cake
Perfect for those seeking a classic dessert without gluten, this pound cake delivers a tender, buttery crumb that rivals traditional versions. Let’s walk through each step to ensure success, even if you’re new to gluten-free baking.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 2 cups gluten-free all-purpose flour blend
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup whole milk, at room temperature
Instructions
1. Preheat your oven to 325°F and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for 3–4 minutes until light and fluffy, which incorporates air for a better rise.
3. Add the eggs one at a time, beating well after each addition until fully combined, and mix in the vanilla extract.
4. In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt to ensure even distribution and prevent clumps.
5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the whole milk, mixing on low speed just until incorporated to avoid overmixing, which can lead to a dense texture.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake at 325°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean, checking at the 55-minute mark to prevent overbaking.
8. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully lift it out using the parchment paper and allow it to cool completely for at least 1 hour before slicing to maintain its structure.
Creating this cake results in a moist, fine-grained texture with a rich vanilla flavor that’s subtly sweet. Serve it plain for a simple treat, or top with fresh berries and a dollop of whipped cream for an elegant dessert.
Summary
Perfect for any gathering, these 20 pound cake recipes offer something for everyone, from classic flavors to creative twists. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this article on Pinterest to save it for your next baking adventure!
