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Once you’ve tried this Pound Cake Recipe you’ll suddenly realize what you’ve been missing all these years.
No matter if your style is plain and simple or something more exotic, you just can’t go wrong with a classic like this. Dust it with powdered sugar and serve with coffee or fill it and frost it for a spectacular birthday cake. Trust me! After you try this recipe you’ll never make it any other way.
Cream cheese makes all the difference. You get a rich and creamy, slightly tangy Pound Cake that is super moist and very addictive. Just try and stop at one slice!
It's a dream to decorate with. The dense texture makes it really simple to level, torte (split into layers) and carve into any shape you can imagine.
With this great basic recipe and a few simple additions you’ll never be short on ideas for amazing cakes that are the talk of the town..
ingredients
pound cake - pound cake recipe
- 8 ounces cream cheese
- 8 ounces butter
- 1 ½ cups sugar
- 1 teaspoon Vanilla Extract
- 4 large eggs
- 1 ¾ cups plus 3 tablespoons unbleached all purpose flour
- 5 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon salt
Preheat oven to 350° F. Prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of each pan with a wax paper circle cut to fit.
1. using an electric mixer beat butter at high speed until lighter in color and fluffy.
2. add the cream cheese and beat at high speed until really well combined.
3. add the sugar and beat until light and fluffy.
4. one at a time, add the eggs, beating well after each addition.
5. add the vanilla while the mixer is running on low speed. Mix until combined.
6. sift together flour, cornstarch, baking powder and salt on to a piece of parchment or wax paper.
7. add the dry ingredients to the wet ingredients and mix on low speed just until smooth.
8. pour 1/3 of the batter into one pan and 2/3 into the other and bake. Start checking the pans after 30 minutes and every 10 minutes after that, until a cake tester comes out clean.
9. Cool the cakes in the pan for 15 mins then turn out on to a rack to cool completely.
10.when completely cool, wrap well in cling wrap and refrigerate for at least an hour, then slice the thicker layer in two horizontally so that now you have three layers for filling and stacking.
taking pound cake up a notch or two...
Pound Cake is such a chameleon - coffee companion one day, fine dining partner the next. These are some of my favorite Pound Cake Recipe additions. Use them as-is or come up with your own great variations.
Chai Spice
Add to the basic recipe:
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground cardamom
- add the spices with the other dry ingredients in the recipe.
Choc Chip
This Pound Cake recipe is for the kid in us all! It’s great served plain with a scoop of ice-cream or layered and filled with Cookies & Cream Filling for a special birthday treat.
Add to the basic recipe:
- 1 cup of chocolate chips
- fold in the chocolate chips by hand just before pouring prepared batter in to the pans.
Double Chocolate
If you like your chocolate cake rich and fudgey, you're gonna love this pound cake. Try it with Banana Choc Chip filling...fabulous!
Add to the basic recipe:
- 1/2 cup of cocoa powder
- 3 ounces chopped bitter-sweet chocolate
- add the cocoa powder with the other dry ingredients.
- fold the chopped chocolate in by hand right before pouring the batter into the cake pans.
Lemon
This is fabulous just dusted with powdered sugar and served warm out of the oven…mmm.
- Add to the basic recipe:
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of lemon zest
- a few drops of lemon extract (optional)
- add zest, juice and extract right after beating butter and sugar.
Lemon Ginger
This could become your most requested flavor for kids or grown-ups. It goes great with Gingernut Crunch Filling or Whipped Lemon Mousse fillings.
Add to the basic recipe :
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of lemon zest
- a few drops of lemon extract (optional)
- 1 tablespoon ground Ginger or 2 tablespoons fresh grated Ginger
- add juice, zest and extract right after beating butter and sugar.
- add ginger with other dry ingredients.
White Chocolate, Lemon, Blueberry Pound Cake
This combination was concocted for my friend Sonya at the end of a particularly long, cold winter here in the Northwest. The flavors are like a little burst of Spring!
- Add to the basic recipe:
- 2 tablespoons fresh lemon juice
- 2 tablespoons of lemon zest
- a few drops of lemon extract
- ¾ cup of white chocolate chips
- ½ cup fresh or frozen blueberries
- add zest, juice and extract right after beating butter and sugar.
- fold blueberries and chocolate chips in by hand right before pouring prepared batter into pans.
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