Classic Perfection in Every Bite
When it comes to timeless desserts, the pound cake holds a place of honor in our kitchens. Its rich, buttery flavor, simple ingredients, and dense yet tender texture make it a favorite for every occasion. Whether baked in a classic tube pan or a beautifully detailed Bundt pan, this old-fashioned pound cake will become your go-to recipe. We proudly share with you our most foolproof and best pound cake recipe, made extra indulgent with cream cheese and premium White Lily All-Purpose Flour.
The Secret to a Perfect Pound Cake Starts With the Ingredients
The foundation of any outstanding cake lies in the quality of ingredients. For this pound cake, we use three sticks of butter, 8 ounces of cream cheese, and 3 cups of sugar, blended together until ultra-creamy. This trio ensures a moist and flavorful cake with a decadent crumb. The six fresh eggs, added gradually, bring structure and richness, while the White Lily All-Purpose Flour guarantees the softest texture thanks to its lower protein content.
Choosing the best vanilla extract enhances the flavor profile. We recommend using pure Madagascar vanilla, which adds deep, aromatic notes that complement the buttery cake beautifully.
Step-by-Step Instructions for the Best Pound Cake Ever
Follow these precise steps for a cake that turns out perfect every time:
- Cream together 3 sticks of butter and 8 oz of cream cheese until light and fluffy. This aerates the mixture, giving the cake its soft texture.
- Gradually add 3 cups of sugar and beat until fully incorporated and creamy.
- Add 6 eggs, two at a time, beating well after each addition to ensure even distribution and a uniform batter.
- Add 3 cups of White Lily All-Purpose Flour all at once and blend at medium speed. This flour creates a tender yet sturdy cake.
- Add 1 tablespoon of pure vanilla extract and mix just until combined.
- Pour the batter into a greased and floured Bundt or tube pan.
- Bake at 325°F for 1½ hours. The cake should be golden brown with a crisp exterior and tender center.
Let it cool in the pan for 10 minutes before transferring to a wire rack. This prevents the cake from breaking and helps retain its beautiful shape.
Why This Pound Cake Recipe Is the Best
This cake strikes the perfect balance between simplicity and indulgence. The cream cheese adds a slight tang that offsets the sweetness, making each bite rich but not overwhelming. Its moist texture and buttery crumb are unforgettable. Plus, it’s incredibly versatile—you can serve it plain, dusted with powdered sugar, or paired with whipped cream and fresh berries.
Many home bakers call this the “best pound cake ever” because of its consistency. It never fails to rise, never dries out, and always slices cleanly. With careful creaming, quality ingredients, and the right baking time, it becomes a flawless dessert every time.
The Vintage Twist: Baking on a Wedgewood Stove
There’s something nostalgic and magical about baking on a 1948 Wedgewood half gas/half wood burner stove. The even heat distribution of this classic appliance helps create an old-fashioned crust while locking in moisture. While modern ovens work just fine, baking on a vintage stove adds a depth of tradition and authenticity that connects us to generations of bakers before us.
Pro Tips for Baking the Ultimate Pound Cake
- Room Temperature Ingredients: Always use butter, eggs, and cream cheese at room temperature for better mixing and texture.
- Don’t Overmix: Once the flour is added, mix just until combined. Overmixing develops gluten, which can toughen the cake.
- Grease Your Pan Properly: A pound cake sticks easily. Use butter and flour or baking spray with flour to coat the pan thoroughly.
- Check for Doneness: A toothpick inserted should come out clean, or with a few moist crumbs, not batter.
- Cool Completely: Let the cake cool fully before slicing to prevent crumbling.
Serving Suggestions for Pound Cake
Pound cake is a versatile dessert that fits any occasion. Here are some delicious serving ideas:
- Classic: Dust with powdered sugar and pair with coffee or tea.
- Fruity: Top with macerated strawberries and whipped cream for a take on shortcake.
- Decadent: Drizzle with chocolate ganache or lemon glaze.
- Seasonal: Add a scoop of cinnamon or pumpkin spice ice cream for a fall twist.
Make-Ahead and Storage Instructions
Pound cake keeps incredibly well. Wrap tightly in plastic wrap or store in an airtight container.
- Room Temperature: Keeps fresh for up to 5 days.
- Refrigerator: Extends freshness to 10 days.
- Freezer: Slice and wrap pieces individually, then freeze. Keeps for up to 3 months. Thaw at room temperature for best flavor and texture.
Troubleshooting Common Pound Cake Problems
- Cake is too dense or heavy: Ensure proper creaming of butter, sugar, and cream cheese.
- Cracks on top: This is normal and part of the rustic charm of a pound cake.
- Cake sticks to the pan: Thoroughly grease and flour every crevice of your Bundt or tube pan.
- Dry texture: Avoid overbaking and always measure flour precisely using the spoon-and-level method.
Why We Love This Recipe and You Will Too
This isn’t just another cake recipe. It’s a heritage-rich, foolproof dessert that brings people together. Whether it’s your first time baking or you’re a seasoned pro, this pound cake offers consistent results, extraordinary flavor, and endless customization options. We bake it for birthdays, holidays, and quiet Sunday afternoons, and it never disappoints.
Variations to Try
- Lemon Pound Cake: Add 2 tablespoons lemon zest and 2 tablespoons fresh lemon juice to the batter.
- Almond Pound Cake: Substitute almond extract for vanilla and top with sliced almonds.
- Marble Pound Cake: Divide batter and add cocoa powder to one half. Layer in the pan and swirl with a knife.
- Coconut Pound Cake: Fold in shredded coconut and a teaspoon of coconut extract.
Healthier Alternatives
Want to lighten things up? Try these healthier swaps:
- Use Greek yogurt instead of cream cheese.
- Substitute half the butter with unsweetened applesauce.
- Try coconut sugar or monk fruit sweetener as a lower glycemic alternative.
- Use whole wheat pastry flour for added fiber and nutrition.
This Recipe Is a Crowd-Pleaser
We’ve served this pound cake at family reunions, office potlucks, and community bake sales. It always earns rave reviews and recipe requests. It’s a must-have dessert for all seasons, pairing beautifully with spring fruits, summer berries, fall spices, and winter glazes.
Final Thoughts: A Cake You’ll Bake Again and Again
This is more than a cake—it’s a ritual, a memory in the making, and a showcase of how simple ingredients can create extraordinary results. From its golden crust to its soft center, this pound cake will quickly become your most cherished recipe.