The art of baking a classic pound cake has been perfected over generations, and there’s no denying its timeless appeal. With its dense, moist texture and rich flavors, this beloved dessert never goes out of style. Whether you’re a seasoned baker or just starting to experiment with new recipes, the humble pound cake is a crowd-pleaser that’s sure to satisfy any sweet tooth.
In this article, we’ll be exploring 22 classic original pound cake recipes that are sure to delight. From traditional vanilla and lemon glazed to more adventurous flavors like maple pecan and espresso chocolate chip, there’s something for everyone on this list. So grab your mixing bowls and baking sheets, and get ready to indulge in the sweet simplicity of these iconic treats.
Traditional Vanilla Pound Cake
This traditional vanilla pound cake recipe yields a moist and flavorful dessert with a tender crumb and a hint of sweetness. Perfect for serving at any occasion, this classic treat is sure to please.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Lemon Glazed Pound Cake
Moist and flavorful, this Lemon Glazed Pound Cake is perfect for a springtime dessert or special occasion. The tangy lemon glaze adds a nice contrast to the rich cake.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest and juice.
4. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Sour Cream Pound Cake
This classic pound cake gets a tangy twist with the addition of sour cream, resulting in a moist and flavorful dessert perfect for any occasion. With its dense texture and subtle acidity, this cake is sure to satisfy any sweet tooth.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1 cup (240ml) sour cream
– 2 1/4 cups (285g) all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour, alternating with sour cream, beginning and ending with flour.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 1 hour 15 minutes
Brown Sugar Pound Cake
This classic pound cake recipe gets a boost from brown sugar, resulting in a sweet and indulgent treat that’s perfect for any occasion. With its dense and buttery texture, it’s sure to satisfy your cravings.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 1/2 cup (100g) packed light brown sugar
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 2 1/4 cups (280g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour, baking powder, and salt; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Cream Cheese Pound Cake
This classic recipe combines the richness of cream cheese with the tenderness of a pound cake, resulting in a delicious dessert perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 teaspoons vanilla extract
– 8 ounces cream cheese, softened
– 2 large eggs, at room temperature
– 1 teaspoon baking powder
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the cream cheese until smooth.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the flour and baking powder to the mixture, beating until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Buttermilk Pound Cake
Classic Buttermilk Pound Cake Recipe
Moist and tender with a hint of tanginess, this buttermilk pound cake is perfect for any occasion.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (240ml) buttermilk
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Almond Pound Cake
Moist and flavorful, this almond pound cake is perfect for any occasion. With its subtle nutty flavor and tender crumb, it’s sure to be a crowd-pleaser.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1 teaspoon pure almond extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, beat butter until creamy. Beat in eggs one at a time, followed by almond extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Fold in sliced almonds.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 50-60 minutes
Coconut Pound Cake
Moist and flavorful, this coconut pound cake is perfect for a special occasion or everyday indulgence. The addition of shredded coconut and toasted pecans adds texture and depth to the rich buttery flavor.
Ingredients:
– 1 cup unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
– 1/4 cup toasted pecans
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour and shredded coconut.
5. Add the dry mixture to the wet ingredients and mix until just combined.
6. Fold in toasted pecans.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Chocolate Swirl Pound Cake
Moist and flavorful, this classic pound cake gets a boost from a velvety chocolate swirl running through its center. Perfect for satisfying your sweet tooth or as a show-stopping dessert for special occasions.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) semi-sweet chocolate chips
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Melt chocolate chips in the microwave or double boiler; let cool slightly.
7. Pour half of the cake batter into prepared loaf pan; drizzle with melted chocolate.
8. Top with remaining batter; use a knife or spatula to create a swirly design.
9. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
10. Let cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Maple Pecan Pound Cake
This rich and moist pound cake is infused with the warmth of maple syrup and the crunch of pecans, making it a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) chopped pecans
– 1/4 cup (60ml) pure maple syrup
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually mix in flour, baking powder, and salt.
5. Fold in chopped pecans and maple syrup.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Orange Zest Pound Cake
Elevate your baking game with this moist and flavorful pound cake infused with the vibrant aroma of orange zest. Perfect for a Sunday brunch or as a show-stopping dessert.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated orange zest
– 2 tablespoons freshly squeezed orange juice
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by orange zest and juice.
4. Gradually add flour and baking powder, alternating with beating in butter mixture.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Rum Glazed Pound Cake
Elevate your dessert game with this moist and flavorful pound cake, smothered in a sweet and sticky rum glaze. Perfect for special occasions or a cozy night in.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup dark rum (such as Myers’s or Gosling’s)
– 1 cup powdered sugar
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Gradually add flour mixture to wet ingredients, alternating with rum, beginning and ending with flour mixture.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Glaze:
1. Whisk together powdered sugar and rum until smooth.
2. Drizzle glaze over cooled pound cake.
Blueberry Pound Cake
This classic pound cake gets a delicious twist with the addition of fresh blueberries, creating a sweet and tangy treat that’s perfect for breakfast or brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 1 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Spiced Chai Pound Cake
Elevate your dessert game with this aromatic Spiced Chai Pound Cake, infused with the warmth of Indian spices and the comfort of a classic pound cake.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground black pepper
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) whole milk, at room temperature
– Chai spice blend (available at most Indian grocery stores or online)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in baking powder, cinnamon, cardamom, cloves, and black pepper.
4. Gradually add flour and milk, alternating between the two, beginning and ending with flour.
5. Stir in chai spice blend.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Marble Pound Cake
Elevate your baking game with this classic Marble Pound Cake recipe, featuring a rich and velvety pound cake infused with the warmth of brown sugar and the drama of a swirly marbled design.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1/2 cup (100g) packed light brown sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour mixture, beating until just combined.
5. Divide batter in half. Add melted chocolate to one half and mix until smooth.
6. Swirl both batters together in the prepared loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Banana Walnut Pound Cake
Celebrate the sweetness of ripe bananas and the crunch of walnuts in this scrumptious pound cake recipe, perfect for a special treat or brunch gathering.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add mashed bananas, softened butter, eggs, salt, walnuts, and vanilla extract. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Cherry Almond Pound Cake
This moist and flavorful pound cake is infused with the sweetness of cherries and the nutty taste of almonds, perfect for a special occasion or everyday treat.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (60g) sliced almonds
– 1 cup (120g) dried cherries, chopped
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.
4. Fold in sliced almonds and chopped cherries.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Pumpkin Spice Pound Cake
Moist and flavorful, this Pumpkin Spice Pound Cake is perfect for the fall season. With the warmth of pumpkin and spices, it’s a great dessert to serve at your next gathering.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Gradually add flour and baking powder; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Lavender Honey Pound Cake
This rich and moist pound cake is infused with the subtle flavor of lavender and the warmth of honey, making it a perfect dessert for any occasion.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 tablespoon dried lavender buds
– 2 tablespoons pure honey
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, lavender buds, and honey until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cook Time: 45-50 minutes
Espresso Chocolate Chip Pound Cake
Moist and flavorful, this espresso-infused pound cake is packed with dark chocolate chips, perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1/2 cup (60g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup (120g) dark chocolate chips
– 1 tablespoon instant espresso powder
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. Whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
4. Stir in chocolate chips and espresso powder.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Caramel Drizzle Pound Cake
Moist and buttery pound cake gets a decadent boost with a velvety caramel drizzle. Perfect for satisfying any sweet tooth, this recipe is sure to become a new favorite.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually mix in flour, baking powder, and salt.
5. Pour batter into prepared pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cake to cool completely before drizzling with caramel.
Caramel Drizzle:
– Combine 1/2 cup (115g) unsalted butter, 1 cup (200g) brown sugar, and 1/2 cup heavy cream in a saucepan. Cook over medium heat, stirring constantly, until smooth and golden.
Strawberry Ribbon Pound Cake
Celebrate the sweetness of strawberries with this delectable pound cake recipe, featuring a vibrant strawberry ribbon running through its tender crumb.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 cup (120g) strawberry jam or preserves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract.
4. Gradually add flour mixture, alternating with strawberry jam, beginning and ending with flour mixture.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Summary
Indulge in the richness and simplicity of classic pound cake recipes with this delightful collection of 22 original recipes. From traditional vanilla to innovative flavor combinations, each recipe offers a unique twist on the classic dessert. Try the Lemon Glazed Pound Cake for a burst of citrusy freshness or the Brown Sugar Pound Cake for a deep, caramel-like sweetness. Whether you’re looking for a comforting treat or an impressive showstopper, this array of pound cake recipes is sure to satisfy your sweet tooth.