From family gatherings to cozy Sunday afternoons, pound cake has a magical way of turning ordinary moments into cherished memories. Whether you’re craving a classic vanilla or something with a twist like lemon-blueberry, our roundup of 18 Delicious Pound Cake Recipes has something to sweeten every occasion. Dive in and discover your next baking adventure that’s sure to impress both your taste buds and your loved ones.
Classic Vanilla Pound Cake
Silky and rich, the Classic Vanilla Pound Cake stands as a testament to the beauty of simplicity in baking, offering a moist, buttery crumb that melts in your mouth with every bite. Its golden crust and fragrant vanilla aroma make it a timeless favorite for any occasion.
Ingredients
- For the cake:
- 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
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, then lightly dust it with flour to prevent sticking.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes, to incorporate air for a lighter texture.
- Add the eggs one at a time, beating well after each addition to ensure a smooth, homogenous batter.
- In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
- Stir in the vanilla extract until just incorporated, then pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it retains its moisture.
Velvety and dense, this Classic Vanilla Pound Cake boasts a fine, tender crumb and a rich, buttery flavor that’s perfectly balanced by the sweet, aromatic vanilla. Serve it with a dollop of whipped cream and fresh berries for a delightful contrast of textures and flavors.
Lemon Glazed Pound Cake
Whisking together the bright zest of lemons with the rich, buttery depth of a classic pound cake, this Lemon Glazed Pound Cake is a sublime treat that marries simplicity with sophistication. Perfect for afternoon tea or as a sweet finale to a dinner party, its moist crumb and tangy glaze promise to delight the senses.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Sift together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing just until combined.
- Fold in the lemon juice and zest, being careful not to overmix to keep the cake tender.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar, lemon juice, and milk for the glaze until smooth.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful finish.
Rich with the vibrant flavor of lemon, this pound cake boasts a dense yet tender crumb that pairs wonderfully with the sweet and tangy glaze. Serve it alongside a cup of Earl Grey tea for an elegant afternoon treat, or garnish with fresh berries for a pop of color and freshness.
Chocolate Marble Pound Cake
Kneading together the rich traditions of classic baking with a twist of modern flair, this Chocolate Marble Pound Cake stands as a testament to the timeless allure of homemade desserts. Its velvety texture and intricate swirls of chocolate promise a delightful experience for both the baker and the indulger.
Ingredients
- For the cake batter:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- For the chocolate swirl:
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition to incorporate fully.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, and mix until just combined. Stir in the vanilla extract.
- Divide the batter into two equal parts. In one part, fold in the cocoa powder dissolved in hot water and the melted chocolate chips to create the chocolate batter.
- Alternately spoon the vanilla and chocolate batters into the prepared pan. Use a knife to gently swirl the batters together for a marbled effect, being careful not to overmix.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Velvety and rich, this Chocolate Marble Pound Cake boasts a moist crumb and a perfect balance of vanilla and chocolate flavors. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.
Cream Cheese Pound Cake
Nothing embodies the essence of Southern baking quite like a Cream Cheese Pound Cake, with its rich, buttery flavor and velvety texture that melts in your mouth. This classic dessert, elevated with the tangy sophistication of cream cheese, promises a delightful balance of sweetness and depth, making it a perfect centerpiece for any gathering.
Ingredients
- For the cake:
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every crevice is covered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and cream cheese on medium speed until the mixture is light and fluffy, about 5 minutes. Tip: Ensure both ingredients are at room temperature to achieve a smooth, lump-free batter.
- Gradually add the sugar to the butter mixture, continuing to beat until fully incorporated and the mixture appears slightly whipped.
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract. Tip: Adding eggs one at a time ensures they emulsify properly into the batter, contributing to the cake’s fine texture.
- Sift together the flour and salt, then gradually add to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking for doneness at the 1-hour mark to prevent overbaking.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Perfectly dense yet impossibly moist, this Cream Cheese Pound Cake boasts a golden crust that gives way to a tender, flavorful interior. Serve it simply dusted with powdered sugar or alongside fresh berries for a touch of brightness that complements its rich profile.
Blueberry Swirl Pound Cake
Delightfully moist and bursting with fruity flavor, this Blueberry Swirl Pound Cake is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for any occasion, its tender crumb and vibrant blueberry swirls make it as visually appealing as it is delicious.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- For the blueberry swirl:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes, to incorporate air for a lighter cake.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, to prevent the batter from curdling.
- Stir in the vanilla extract for flavor depth.
- For the blueberry swirl, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blueberries burst and the mixture thickens slightly, about 10 minutes, then let cool.
- Pour half of the cake batter into the prepared pan, then spoon half of the blueberry mixture over it. Repeat the layers and use a knife to swirl the blueberry mixture into the batter for a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely, preventing it from breaking apart.
Finished with a delicate crumb and a striking blueberry swirl, this pound cake is a delightful balance of buttery richness and tart fruitiness. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of elegance.
Banana Nut Pound Cake
Whisking together the rich, comforting flavors of ripe bananas and toasted nuts, this Banana Nut Pound Cake is a timeless classic that promises to delight with every moist, tender bite. Perfect for afternoon tea or a cozy dessert, its aromatic warmth is a testament to the simple pleasures of baking.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the nut mixture:
- 1 cup chopped walnuts, toasted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Tip: Ensure all ingredients are at room temperature for a smoother batter.
- Mix in the mashed bananas and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Tip: Do not overmix to keep the cake tender.
- In a small bowl, combine the toasted walnuts, brown sugar, and cinnamon for the nut mixture.
- Pour half of the batter into the prepared pan, sprinkle with half of the nut mixture, then top with the remaining batter and nut mixture.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Perfectly balanced with the sweetness of bananas and the crunch of nuts, this pound cake offers a delightful contrast in textures. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Pumpkin Spice Pound Cake
Lusciously moist and warmly spiced, this Pumpkin Spice Pound Cake is a celebration of autumn’s favorite flavors, perfectly balanced in a tender, buttery crumb that promises to enchant your palate with every bite.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Tip: Sifting the dry ingredients ensures a smoother batter.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and the pumpkin puree to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the cake with foil halfway through baking if the top is browning too quickly.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
This Pumpkin Spice Pound Cake boasts a velvety texture and a rich, spiced flavor profile that pairs beautifully with a cup of coffee or tea. For an extra indulgent treat, serve warm with a scoop of vanilla ice cream.
Almond Poppy Seed Pound Cake
This Almond Poppy Seed Pound Cake is a delightful twist on the classic, offering a moist, tender crumb and a subtle nutty flavor that’s perfectly complemented by the crunch of poppy seeds. The aroma of almond extract wafts through your kitchen as it bakes, promising a treat that’s as pleasing to the senses as it is to the palate.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes, to incorporate air for a lighter cake.
- Add the eggs one at a time, beating well after each addition, then mix in the almond and vanilla extracts for a fragrant depth of flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, to prevent the batter from curdling.
- Gently fold in the poppy seeds until evenly distributed throughout the batter, being careful not to overmix.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, ensuring it retains its shape.
Here, the Almond Poppy Seed Pound Cake emerges with a golden crust and a moist interior, speckled with poppy seeds for a slight crunch. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an elegant dessert that’s sure to impress.
Coconut Lime Pound Cake
Gracefully blending the tropical allure of coconut with the zesty freshness of lime, this pound cake is a sublime treat that promises to transport your senses to a sun-drenched paradise with every bite.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1 tablespoon coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients.
- Fold in the lime zest and juice until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lime juice, and coconut milk until smooth. Drizzle over the cooled cake.
Delightfully moist and tender, this cake boasts a perfect balance of sweet and tangy flavors, with the coconut adding a subtle richness. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra indulgent touch.
Strawberry Shortcake Pound Cake
Elevate your dessert game with this Strawberry Shortcake Pound Cake, a luxurious twist on the classic that marries the rich, buttery texture of pound cake with the fresh, vibrant flavors of strawberry shortcake. Perfect for summer gatherings or a sophisticated afternoon tea, this dessert promises to delight with every slice.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the strawberries, sugar, and lemon juice in a bowl. Let sit for at least 30 minutes to macerate.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cake has cooled, top with the macerated strawberries and a dollop of whipped cream.
Lusciously moist and tender, this Strawberry Shortcake Pound Cake is a harmonious blend of flavors and textures. Serve it with a drizzle of strawberry syrup or a sprinkle of fresh mint for an extra touch of elegance.
Red Velvet Pound Cake
Kaleidoscopic in color and rich in flavor, the Red Velvet Pound Cake stands as a testament to the beauty of baking, blending the classic charm of pound cake with the vibrant allure of red velvet. This dessert promises a moist, buttery crumb with a hint of cocoa, all enveloped in a luxurious cream cheese glaze that beckons with every slice.
Ingredients
- For the cake:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cocoa powder
- 1 oz red food coloring
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- For the glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Preheat your oven to 325°F (163°C) and generously grease a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract and red food coloring until the batter is uniformly red. Tip: Use gel food coloring for a more vibrant hue without altering the batter’s consistency.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door frequently to prevent the cake from sinking.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the glaze, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and enough milk to achieve a drizzle-able consistency.
- Drizzle the glaze over the cooled cake and let it set before serving.
Unveiling a masterpiece, this Red Velvet Pound Cake boasts a dense yet tender crumb, perfectly balanced between sweet and tangy notes from the cream cheese glaze. Serve it as a show-stopping centerpiece at brunches or slice it into elegant portions for a sophisticated dessert pairing with coffee.
Espresso Chocolate Chip Pound Cake
Zesty and indulgent, this Espresso Chocolate Chip Pound Cake marries the rich depth of coffee with the sweet delight of chocolate, creating a dessert that’s as sophisticated as it is comforting. Perfect for afternoon tea or a decadent breakfast, its moist crumb and bold flavors promise to enchant.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup espresso, cooled
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for depth of flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening agents evenly.
- Alternately add the dry ingredients and cooled espresso to the butter mixture, beginning and ending with the dry ingredients, to prevent the batter from separating.
- Gently fold in the chocolate chips to ensure they’re evenly distributed without overmixing the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from breaking.
Absolutely divine, this pound cake boasts a tender crumb speckled with melty chocolate chips, offering a harmonious blend of espresso bitterness and sweet chocolate. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.
Orange Cranberry Pound Cake
Heirloom recipes often carry the warmth of tradition, and this Orange Cranberry Pound Cake is no exception, blending the tartness of cranberries with the sweet, citrusy notes of orange in a moist, buttery loaf that’s as visually appealing as it is delicious.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 tbsp orange zest
- 1/4 cup fresh orange juice
- 1 cup fresh cranberries, halved
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes, ensuring a smooth base for your cake.
- Add the eggs one at a time, beating well after each addition to incorporate air and volume into the batter.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the butter mixture, alternating with the sour cream, to keep the batter smooth.
- Fold in the orange zest, orange juice, and halved cranberries gently to distribute evenly without crushing the berries.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar, orange juice, and vanilla extract for the glaze until smooth.
- Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before slicing.
Absolutely divine, this pound cake boasts a tender crumb and a vibrant burst of flavors, perfect for pairing with a cup of tea or serving as a festive dessert garnished with additional cranberries and orange slices.
Peanut Butter Pound Cake
Perfectly balancing the rich, nutty essence of peanut butter with the classic, buttery tenderness of pound cake, this Peanut Butter Pound Cake is a decadent twist on a beloved dessert. Its moist crumb and velvety texture make it an irresistible treat for any occasion.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 325°F (165°C) and generously grease a 10-inch bundt pan.
- In a large bowl, cream together the butter, peanut butter, and sugar until light and fluffy, about 5 minutes. Tip: Ensure all ingredients are at room temperature to achieve a smooth batter.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir in the vanilla extract. Tip: Do not overmix to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the cake with foil if it browns too quickly.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Rich in flavor with a dense yet soft texture, this Peanut Butter Pound Cake is a showstopper when served with a drizzle of chocolate ganache or a scoop of vanilla ice cream for an extra indulgent dessert.
Caramel Apple Pound Cake
Our caramel apple pound cake is a delightful twist on the classic dessert, combining the rich, buttery texture of pound cake with the sweet, tangy flavors of caramel and apple. Perfect for autumn gatherings or a cozy night in, this recipe promises to impress with its depth of flavor and elegant presentation.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 medium apples, peeled and diced
- For the caramel sauce:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
- In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition to incorporate fully.
- In a separate bowl, whisk together 3 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Alternately add the dry ingredients and 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Stir in 2 teaspoons of vanilla extract.
- Gently fold in the diced apples until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the caramel sauce by melting 1/2 cup of butter with 1 cup of brown sugar in a saucepan over medium heat. Stir in 1/4 cup of milk and bring to a gentle boil for 5 minutes, then remove from heat and stir in 1 teaspoon of vanilla extract.
- Once the cake has cooled for 10 minutes, invert it onto a serving plate and drizzle generously with the warm caramel sauce.
Caramel apple pound cake offers a moist, dense crumb complemented by the soft bites of apple and a glossy caramel glaze. For an extra touch of elegance, serve each slice with a scoop of vanilla ice cream and a light dusting of cinnamon.
Tiramisu Pound Cake
Lusciously layered with the classic flavors of tiramisu, this pound cake transforms the beloved Italian dessert into a moist, coffee-infused delight perfect for any occasion.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon instant espresso powder
- For the filling:
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For the topping:
- 1 tablespoon cocoa powder
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Dissolve the espresso powder in the milk, then add to the butter mixture alternately with the flour mixture, beginning and ending with the flour mixture.
- Pour half of the batter into the prepared loaf pan.
- In a separate bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth. Spread over the batter in the pan.
- Top with the remaining batter and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the topping, whip the heavy cream and sugar until stiff peaks form. Spread over the cooled cake and dust with cocoa powder.
Flavorful and rich, this Tiramisu Pound Cake boasts a tender crumb intertwined with creamy mascarpone and a hint of coffee. Serve slices with a dusting of cocoa powder and a dollop of whipped cream for an extra indulgent treat.
Matcha Green Tea Pound Cake
Savory yet subtly sweet, this Matcha Green Tea Pound Cake is a delightful twist on the classic, infusing the earthy tones of premium matcha into a buttery, dense loaf. Perfect for afternoon tea or as a refined dessert, its vibrant green hue and moist texture promise to captivate both the eyes and the palate.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 2 tbsp matcha green tea powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
- Add the eggs one at a time, beating well after each addition to incorporate fully.
- In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so fold gently.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the cake loosely with foil halfway through baking to prevent excessive browning.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Heavenly moist with a fine crumb, this pound cake boasts a rich matcha flavor that’s balanced by the sweetness of the batter. Serve it with a dusting of powdered sugar or a side of whipped cream for an extra indulgent treat.
Raspberry White Chocolate Pound Cake
Exquisite in its simplicity and decadence, the Raspberry White Chocolate Pound Cake marries the tartness of fresh raspberries with the creamy sweetness of white chocolate, creating a dessert that’s as visually stunning as it is delicious. Perfect for afternoon tea or a sophisticated dessert, this cake promises to elevate any occasion with its moist crumb and luxurious flavor profile.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 1/2 cups fresh raspberries
- For the glaze:
- 1/2 cup white chocolate chips, melted
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes, to incorporate air for a lighter cake texture.
- Add the eggs one at a time, beating well after each addition, to create a smooth, homogenous batter.
- In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, to prevent the batter from curdling.
- Gently fold in the white chocolate chips and raspberries with a spatula, being careful not to overmix and crush the berries.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it doesn’t break apart.
- For the glaze, melt the white chocolate chips with heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth, then drizzle over the cooled cake.
Velvety and rich, this pound cake boasts a tender crumb interspersed with bursts of raspberry and pockets of melted white chocolate. Serve it with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Many mouthwatering options await in our roundup of 18 Delicious Pound Cake Recipes for Every Occasion! Whether you’re celebrating a special event or simply craving a sweet treat, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.