5-Ingredient Pound Cake Recipe | Yummly

5-Ingredient Pound Cake

YUMMLY(136)
Lindsey: "We accidentally used 1tsp baking powder, and used…" Read More
6Ingredients
92Minutes
290Calories
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Description

Pound cake is a classic in any baker's recipe repertoire. It's perfect for most occasions—picnics, parties, and brunch— and it can be enjoyed any time of year. As a bonus, it keeps well so you can easily make it ahead of time, then slice and serve when you're ready. And this recipe is so easy: One bowl and five ingredients are all you need…

Why It's Called 'Pound Cake'

Pound cake is an "equal-ratio" cake. In fact, that's where the name "pound cake" comes from! The original pound cake recipe required exactly one pound each of granulated sugar, flour, unsalted butter, and eggs. While you won't need a full pound of each for this recipe, the ingredients for this recipe for traditional pound cake haven't been altered too much; just enough to make a nicely balanced cake that fits nicely in a loaf pan. Many pound cake recipes call for cake flour, but all-purpose flour works just fine here. Baking powder is also used to work its leavening magic in the baking process.

Pound Cake Variations

Pound cake is wonderful on its own, but you can jazz up your dessert plate by topping it with berries and whipped cream or diced apples, depending on the season. Ice cream also makes an excellent sidekick. Or you can frost your cake, dust it with powdered sugar, or lightly drizzle it with a glaze before serving to make it your own.

If you regularly make pound cake, it's sometimes fun to mix it up and try something new. While this is a basic pound cake recipe, you can customize it with the following variations to add different dimensions of flavor. Here are a few other recipes to consider and play with for a different pound cake experience:

Vanilla Pound Cake: This recipe uses 1 teaspoon of vanilla extract in the batter.

Lemon Pound Cake: This one uses 3 tablespoons of fresh lemon juice and includes a lemon glaze.

Almond Pound Cake: This recipe includes 8 oz. of almond paste. It also calls for vanilla extract, but you can substitute it with almond extract.

Cream Cheese Pound Cake: This one calls for 8 oz. of cream cheese in place of some of the butter.

Sour Cream Pound Cake: This recipe uses a little more than a cup of sour cream in place of some of the butter.

To serve and serve again

To prevent it from drying out, store leftover pound cake in an airtight container. Make sure the cake is completely cool before placing it into the container. Stored pound cake will keep for several days at room temperature, up to one week when refrigerated, or up to two months when frozen.

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Ingredients

US|METRIC
  • nonstick cooking spray (or butter)
  • 1 cup salted butter (softened, at room temperature)
  • 1 cup granulated sugar
  • 4 large eggs (at room temperature)
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
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    Directions

    1. Preheat the oven to 350°F.
    2. Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
    3. Place the butter and sugar in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add the eggs one at a time, beating for 15-20 seconds between each and scraping inside of bowl occasionally, until the mixture is smooth and combined.
    View 8 More StepsDiscover more recipes from Yummly

    NutritionView More

    290Calories
    Sodium7% DV160mg
    Fat26% DV17g
    Protein8% DV4g
    Carbs10% DV31g
    Fiber2% DV<1g
    Calories290Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol110mg37%
    Sodium160mg7%
    Potassium45mg1%
    Protein4g8%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber<1g2%
    Sugars17g34%
    Vitamin A10%
    Vitamin C
    Calcium4%
    Iron8%

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

    Reviews(136)

    Lindsey 5 days ago
    We accidentally used 1tsp baking powder, and used a 1.75QT round glass baking dish. Baked for an hour and 10 minutes at 350 and it turned out wonderful!
    Milu Lu 5 days ago
    amazing! best recipe ever!
    Fernanda Castro 15 days ago
    Im usually bad with cakes, however, this one came out quite good. I added some chocolate chips and coconut about to expire and it gave a twist.
    Ashton 16 days ago
    Amazing just perfect
    Susanna F. 18 days ago
    yummy with fresh berries folded into the batter before baking
    laila 19 days ago
    it was soo good 5 star's
    Parislover 825 21 days ago
    Great! I added vanilla extract for more flavor. It’s good.
    nikki a month ago
    i tried the vanilla extract the flavor was good but it was dry.
    Terri Aden a month ago
    It was good. i did add almond extract. It was a little dry but had good flavor.
    Annalisa Eshun a month ago
    I love it and it is spongy
    Dallas a month ago
    I used a little loaf pan containing eight 2x4 loafs. Added 1/2 teaspoon of almond extract and 10 regular sized chocolate chips per loaf. Turned out great. Oh and baked for 20 min.
    Alyssa Ang a month ago
    Amazing. Might add a bit more flour next time but it turned out great.
    Flanagan 2 months ago
    ok. added a little vanilla but a little dry
    Rebecca S. 2 months ago
    It turned awesome!!🍰🍰
    Sabrina Compton 2 months ago
    yummy easy to make and convenient with the ingredients needed.
    Maria Silva 2 months ago
    I added orange peel!
    Tara Reynaud 2 months ago
    Super yummy! A bit over cooked though. I would say after 25 mins to check the cake and determine how much longer it needs to bake.
    St Marthe 2 months ago
    I’ll definitely do it again
    Sara Ramsey 2 months ago
    simple recipe, I knew I was bound to have all the ingredients. turned out quite well and with an idea of caramel drizzle it turned out excellent.
    Ava Higginbotham 2 months ago
    Super dry. If I try to make it again, I’ll add coconut cream or some other wet ingredient
    MarvelousCulinaire 2 months ago
    Buttery goodness. I would make it again. Quick and easy to make.
    Jode'A H. 2 months ago
    My family did not like it. They said it was too eggy.
    Madi Gale 2 months ago
    exactly how its meant to be! however i think the temperature/ timing is slightly off on this rexipe
    Noluthando Masora 2 months ago
    Pretty dry but I enjoyed it nonetheless.
    PushingHeaven 2 months ago
    One hour was way too long, I think 40 minutes would have been better. Also it was a little dry as well but overall was really good.
    jessica quaynor 2 months ago
    it was pretty dry, but to moisten it up i pour a mixture of hot water and sugar and fix the out a little
    ercan 2 months ago
    Perfect. I will make this again but maybe with less sugar. And also added chocolate chips
    Kinley Folwell 2 months ago
    Took longer than expected to make but was pretty good.
    Michael Duda 2 months ago
    It was kind of dry. Okay flavor. It could use more butter and some vanilla extract, maybe. I dunno. It was the first time making pound cake in this oven, so it might partially be the oven. I would reattempt by adjusting the recipe.
    Khaled S. 2 months ago
    easy and quick. tastes great. i used unsalted butter and was good.

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