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Classic Pound Cake - buttery rich but not too sweet.
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5 from 1 vote

Classic Pound Cake

A classic pound cake recipe that is not too sweet, but buttery rich and delicious. It is the perfect recipe to make for an after dinner dessert, or afternoon snack.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Cakes, Dessert
Cuisine: American
Servings: 10 servings
Calories: 219kcal
Author: Chula King


  • 2 cups (10 ounces, 284 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks 8 ounces, 227 grams unsalted butter, room temperature
  • 4 large eggs room temperature
  • 1 cup (7 ounces, 198 grams) granulated sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 325° F.
  • Spray 9x5-inch loaf pay with baking spray, or grease and flour well; set aside.
  • Whisk flour, baking powder, and salt to combine; set aside.
  • Beat butter on high speed with electric mixer until light and fluffy, 5 to 7 minutes.
  • Add eggs, one at a time, beating on high for 1 to 2 minutes after each addition.
  • Add sugar; beat on high for 5 minutes, or until sugar is fully incorporated.
  • Add flour mixture; beat on low just until flour is incorporated. Finish folding in flour with rubber spatula. Do not over mix.
  • Add batter to prepared pan. Bake at 325° F for 60 to 65 minutes, or until a toothpick inserted into center comes out clean.
  • Cool in pan for 15 minutes. Remove from pan to wire rack and cool completely.
  • Yield: 8 to 10 servings.


Calories: 219kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Cholesterol: 79mg | Sodium: 99mg | Potassium: 125mg | Sugar: 20g | Vitamin A: 100IU | Calcium: 32mg | Iron: 1.6mg