How to Bake Homemade Pound Cake From Scratch

Whipped cream and berries is a classic combination of pound cake toppings.

The original recipe for the aptly-named pound cake contained one pound each of butter, eggs, flour and sugar. For cooks who don't weigh their ingredients, this is approximately two cups of butter, nine medium eggs, four cups of flour and two cups of sugar. First appearing in cookbooks in the early 1700s, this recipe produces cakes that are a bit dry, heavy and not very sweet. Over the years, cooks have produced countless versions of this classic cake recipe. This recipe includes milk, baking powder and a higher percentage of sugar to make the cake lighter, moister and sweeter.

Things You'll Need

• 2 9X5-in. loaf pans or a Bundt pan
• 2 large mixing bowls
• Whisk
• Mixer
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter
• 3 1/2 cups sugar
• 6 eggs
• 2 cups milk

Instructions

1. Preheat your oven to 350 degrees F., and grease your loaf pans or Bundt pan.

2. Whisk the flour, baking powder and salt in one mixing bowl.

3. Cream the butter and sugar together in a separate mixing bowl until they become fluffy.

4. Add one egg to the butter-sugar mixture and beat for one minute. Continue adding and beating the eggs until you have added all six eggs.

5. Add two-thirds of a cup of milk and two-and-a-half cups of the dry ingredients to the bowl containing the butter, sugar and eggs. Using the low speed on your mixer, beat until mixed.

6. Add another two-thirds of a cup of milk and two-and-a-half cups of the dry ingredients. Beat until mixed. Then, add the remaining milk and dry ingredients, and beat until mixed.

7. Pour the batter into your baking pans and place in the oven. If you use a Bundt pan, bake for 60 to 75 minutes. Loaf pans will take slightly less time. When you begin to smell the cake, your pound cake is almost done. Test the doneness by inserting a thin skewer into the center of the cake. If the skewer comes out clean, the cake is done.

8. Let the cake cool for at least 30 minutes before serving.

Tips & Warnings

• While hand mixers will work for this recipe, a stand mixer makes the process much easier.

• There are numerous ways to vary this basic recipe. For a Southern twist, substitute one cup of buttermilk for the regular milk. Give your pound cake a slight citrus-y flavor by adding the zest of one lemon. Alternatively, you can add a touch of flavor by adding one teaspoon of almond, lemon or vanilla extract.

• Many different toppings work well with pound cakes. Try fresh berries with either whipped cream or ice cream. Another delicious combination is strawberries with chocolate sauce. Alternatively, opt for a glaze or icing.

References

• "An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas"; Rick McDaniel; 2011
• "Appalachian Home Cooking: History, Culture and Recipes"; Mark F. Sohn; 2005
• "BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes"; Shirley O. Corriher; 2008
• "Cool Cakes & Cupcakes: Easy Recipes for Kids to Bake"; Pam Price; 2010