Plain Pound Cake

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr

Yield:
2 loaf cakes
Level:
Easy

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 64
The best part is that it is easy and makes 2 loaf cakes. The worst: It is tasteless. I made it exactly as directed. Next time I will use a little less sugar and add citrus zest. It is OK to use as a base for fruit and soaking sauces ,for a trifle,  or to cut horizontally in thirds to fill and frost with dense chocolate icing. item not reviewed by moderator and published
What a great cake I have made this many times wish I could give it 21 STARTS its that good<br /><br />Here are some pound cake baking tips I want to share with everyone.<br /><div><br />1) Leave the eggs and butter out on the counter until they come up to 70 degrees is cool room temperature this is critical to making a great pound cake. This gives you that tender pound cake crumb we're all looking for.<br /><br />2) Mix in dry ingredients in slowly in 3rds do not over mix.<br /><br />3) Half way through baking tend with foil to prevent to much darkening and allow the rest of the cake to finish baking.<br /><br />This is one great cake when made properly you will love it!!</div><br /> item not reviewed by moderator and published
<div>I have used this recipe for over a year now and it is still the best recipe out there for pound cakes!</div> item not reviewed by moderator and published
VERY TASTY AND NOT DRY. I MADE A PINEAPPLE UPSIDE DOWN POUND CAKE. item not reviewed by moderator and published
This was SO delicious! My mother in law loved this so much that I am making her more to take back with her. :) item not reviewed by moderator and published
I am only giving this recipe 4 stars out of 5. I following the recipe exactly and baked it for 55 minutes. As most pound cakes are on the drier side as is this recipe. I found the cake had a little too much salt. I could taste the salt in every bite and I used kosher as directed. If I do make this recipe again, I am going to cut back the salt to 3/4 of a teaspoon. Overall the pound cake is good. item not reviewed by moderator and published
everyone of the recipe i've made from Ina were awesome i can't tolerate her show but her recipes are great item not reviewed by moderator and published
I made this recipe today and it was fantastic! After reading all of the other reviews I used 1 1/2 cups of sugar. I also used 4 mini loaf pans (5 1/2 x3 x 2 1/14 in pans). Three of the cakes were gifts. Thank you Ina for another wonderful, go-to recipe. I will be making this pound cake regularly. item not reviewed by moderator and published
Ina's recipes are the gift that keeps on giving, never fail. This is a great pound cake. My daughter-in-law who is somewhat new to baking made this cake and it was gone in less than two days with rave reviews. Nice to have a recipe for pound cake that a novice baker can bake and be proud of, and one that does not take forever to prepare since most of us simply do not have that kind of time. Thank you Ina for a wonderful pound cake! item not reviewed by moderator and published
This recipe will now be my go-to recipe for pound cake. It was easy, made two loaves (one for now and one to freeze for later), and go rave reviews. The only change I made was I used the seeds from about half a vanilla pod. I think this addition really upped the flavor profile. The pod from the bean is now in with my confectioner sugar container which will add wonderful flavor to the sugar. The second loaf I froze; it defrosted perfectly. Still delicious! I used it for an English trifle and guests commented it was the best they ever had! Thanks, Ina, for another great recipe! item not reviewed by moderator and published
Foolproof! I prefer this very same recipe with the single exchange of high grade eggnog for the buttermilk. item not reviewed by moderator and published
For those changing the recipe and then rating it... Reducing the sugar will sacrifice moisture. In bakers percentages for cake the sugar should always be equal or up to 20% higher than the flour by weight..3 cups flour is 375 grams and 2 cups sugar is 400 grams..the cake ratios is correct and sugar is one of the most important factors for moist cake. Never reduce the sugar less than the flour. item not reviewed by moderator and published
Just made this cake for my Granny. Followed the recipe to the letter. It is so good. I don't even like pound cake and I didn't want to give this to her. No wonder my niece and I watch Ina everyday. Will make one for myself tomorrow. item not reviewed by moderator and published
Just tried this pound cake recipe for the first time, and it was easy and one of the best tasting pound cakes I've ever had. We made strawberry shortcake for family and friends with one and well, the other didn't last very long. This will be one recipe that we intend to use often. item not reviewed by moderator and published
This is my new go-to pound cake recipe. It bakes superbly, is easy to slice and plate, and I've tried with great success two variations: adding blueberries, and adding tart apples rolled in cinnamon sugar, while also adding a bit of cinnamon to the batter. Delicious! item not reviewed by moderator and published
Well, I read the other reviews to decrease the sugar to 1 1/2 cups which I did. The pound cake has a light springiness to it. I think next time to adjust the sugar to 1 3/4 cups! I like it a tad sweeter! The other change I would do to the temp- 350 F @ 50 min. I baked mine for 58 min and it was done but I like mine a little moister. Otherwise this is a great old fashioned recipe. (we made it for dipping in Fondue!) item not reviewed by moderator and published
After having great success with Ina&amp;#39;s orange glazed pound cake, I decided to make this one and it was fabulous! I left one plain, and the second glazed with a lemon glaze and they were both wonderful. Perfectly done in 50 minutes. item not reviewed by moderator and published
I was disappointed that it was so thin by placing it in two loaf pans. I believe it would look better if placed in one pan. I really would like a good recipe for the old fashioned pound cake. item not reviewed by moderator and published
I love this recipe. I also love Ina's recipe in her newest book. 'The Perfect Pound Cake' is without a doubt the best pound cake I have ever made. Rave reviews! Can't wait till the recipes from the new book make it to TV. Love you so much Ina!!! Karen Scholz, Fairfield CT item not reviewed by moderator and published
Excellent! I was confused with the recipe calling for the sugar to be divided, but after reading the other comments I decided that the 2 cups of sugar should be added all at once to the butter. Also, next time I make the cake I may try cutting the sugar to 1 1/2 cups as it was quite sweet, but still delicious. item not reviewed by moderator and published
This cake was really good. It was a delicious plain pound cake that pleases everyone. My only complaint is that it was a little too tangy, maybe too much buttermilk. item not reviewed by moderator and published
By mistake I used the whole quantity of orange juice in the cake. I also added diced dried apricots and raisins. I took some of the cake batter, I added to it 2 tbsp of cocoa powder (I removed 2 tbsp from the 3 flour cups at the beginning and make it marbled, the result was a fantastic and tasty cake (very moist. After the oven baking, I made some holes in the cake top and poured on it some of the orange syrup I made. I added orange jam to the rest of the syrup and cut the cake in half and filled it with. Thanks a lot Ina it is my best pound cake ever... item not reviewed by moderator and published
This is the best pound cake ever. It is buttery and rich tasting. It is easy to make and has ingredients I always have on hand. My only problem with it is that I have to work hard not to eat the WHOLE CAKE! It is absolutely wonderful. It is great plain or with berries on top. Every time I have served it, I have been asked for the recipe. item not reviewed by moderator and published
Plain is exactly how I would describe this. I was looking for a good authentic pound cake recipe and this tastes plain old blah. I wish I had read the review of this not being authentic and referring to alton brown. I followed the recipe precisely but was not at all pleased. item not reviewed by moderator and published
Excellent and easy to make. Fail proof recipe. item not reviewed by moderator and published
My family loved this pound cake. I served it with some strawberries and whipped cream for an awesome strawberry shortcake. Not too heavy like most recipes. Thanks Ina, your the best! item not reviewed by moderator and published
Ina's recipes never seem to disappoint. I never made pound cake from scratch, so I was a little iffy. But this recipe is amazing. It tastes like the freezer Sandra Lee pound cakes you find at grocery stores for 5 dollars a loaf, but this cake tastes home made of course. People found it to sugary by reading the reviews, but I didn't. I followed the recipe as instructed and found it well balanced with the little saltiness you put in. Definitely will be looking forward to making this again ! item not reviewed by moderator and published
I made this for my family yesterday and they loved it. Although we still have some left they are asking for me to make it again. item not reviewed by moderator and published
EXCLLENT pound cake! I reduced sugar to 1 1/2 cups and added the zest of 1 lemon. Baked it in a bundt pan for 50 minutes. Nice subtle crunch to the crust with a tender,moist cake. Served it as the base for strawberries and whipped cream. Everyone raved about it. Thank you Ina!! item not reviewed by moderator and published
Oh my goodness is this cake good!! I used a bundt pan and baked it for 50 minutes. The cake's texture is very light and fluffy, not real heavy like most pound cakes. Also I followed the recipe for the amount of sugar and did not find it too sweet. My two little boys loved it. I will definitely be making this cake again. item not reviewed by moderator and published
Tried this recipe, and the cake came out delicious, I used an 8 inch round pan and baked it at 360F for one hour. I reduced the sugar to 1 1/3 based on the reviews. I usually cut the sugar for all the cake recipes, the amount of sugar is always just too much. I also added a teaspoon of nutmeg to the flour. Its a plain recipe that you can tweak to your pleasure. Enjoy! item not reviewed by moderator and published
Last minute invitation...strawberry season at its peak...no problem! I prepared Ina's quick and easy recipe with just a few minor changes. I cut the sugar to 1-1/4 cup, added a tablespoon of grated lemon rind, and upped the vanilla to 2 tsp. Topped the cake with sliced strawberries and slightly sweetened whipped cream. Amazing. Thanks Ina! item not reviewed by moderator and published
I bake the cake 50 mins, and it's gorgeous! Light and fluffy inside, brown and a little bit crunchy outside. I don't think it's too sweet, because I used it to dip espresso, it's perfect! item not reviewed by moderator and published
An absolutely perfect pound cake recipe. I made it EXACTLY as written and it came out beautifully. This is a keeper. item not reviewed by moderator and published
The cake was very good. I love to watch Ina on television and believe her food is always good, thus I followed the recipe and was not disappointed. Pound cake is normally dense, however this cake is more moist and tasteful. item not reviewed by moderator and published
Great recipe! The final product was amazing. The flavors were so comforting, and they just scream "from scratch"! Because I have a small family, I actually used disposable loaf pans, and this recipe made 3 cakes. The only alters I made to this recipe were using 1 1/3 cups of sugar (instead of the 2 cups the recipe calls for, and I dropped the temp to 300 degrees and cooked for about 50 minutes. The cakes came out perfectly golden brown and incredibly moist. This will be my go-to recipe for pound cake. Next time, I'll probably make the base recipe, separate it into halves or thirds, and begin experimenting with add-ins. item not reviewed by moderator and published
madse this past Thanksgiving . making this again for Christams. item not reviewed by moderator and published
As usual, this recipe is a winner. Cake came out beautiful. well rise , tasty and a soft crumb. Made this cake for a social gathering, Served it with an accompaniment of sour cream, condensed milk and fruit cocktail( we call this ambrosia, dont know if this is the right name Delicious combination. item not reviewed by moderator and published
It waz the best food ever!!!!!!!!!!!! Loved It!!!!!!!!!!! item not reviewed by moderator and published
Totally delicious!! I just reduced the sugar into 1 1/2 cup. I made french toast with it and it was awesome!! item not reviewed by moderator and published
I loved this recipe. Because it called for the sugar amount "divided" and I read other reviewers complain about being too sweet, I cut back the sugar by half. I forgot to pick up the frozen "grocery store pound cake" for a family gathering and decided to whip this one up in a hurry. It was fabulous with fresh fruit and the second cake froze well and was equally good weeks later. Thanks Ina! item not reviewed by moderator and published
Very tasty but a little too sweet for my taste. item not reviewed by moderator and published
this is not a "pound cake". 1/2 pound of butter but one pound of sugar? buttermilk? only 4 eggs? it might be a good cake but please dont call it a pound cake. see alton brown item not reviewed by moderator and published
It was easy to make. I like it although it is a bit too sweet. I will give it another try - with 1/4 less sugar. It does not have the consistency of a "pound" cake - I was looking for a cake with a more dense nature - putting my expectations aside, it's tasty. I just made the cake today and I think it might need one day or so to rest. item not reviewed by moderator and published
Very very good! My family loved this delicious pound cake...very rich and full of flavor! Thanks Ina for another winning recipe! item not reviewed by moderator and published
easy and sweet. item not reviewed by moderator and published
The flavor of the cake was great. However, it was very dry and kind of crumbly...not exactly what I was expecting (heavy, dense, very moist cake). I'm not sure what went wrong. I've reviewed the recipe three times and I followed it exactly. Any ideas? item not reviewed by moderator and published
I made half the recipe. It took a full 45 min to bake and tasted great. My family loves it although I think it's a bit too sweet for me. I am sure if I reduced the sugar by a few tablespoons it would still have tasted great for them. item not reviewed by moderator and published
Simply delicious!! I used 4 large eggs and a tad bit more vanilla. item not reviewed by moderator and published
This is one of the BEST pound cakes I've ever made (&amp; I've made a lot of them in my time!). I used it for the trifle and I am sooo glad I didn't wimp out &amp; buy a frozen popular brand at the supermarket. This was actually very quick to make! item not reviewed by moderator and published
This is the second time I tried making pound cake. Made it yesterday. I just halved the recipe because I wasn't sure how it would come out. Since I only have large eggs, I used 4 of them. I started checking once I smelled the aroma of it. Total bake time was 53 mins. Ina's recipe is great! I ate it while it was warm, accompanied with warm green tea---really good!! item not reviewed by moderator and published
Excellent !!!! item not reviewed by moderator and published
This is really tasty and much lighter than the typical dense pound cakes that I'm used to. I halved the recipe and baked the full hour just fine. However, how do you get the cake brown all over, not just on top? item not reviewed by moderator and published
What a wonderful cake. We just wanted to eat the entire cake because it tastes SOOOO good. item not reviewed by moderator and published
I needed a cake for my daughter's birthday but I don't normally like pound cake because it's too dense and calorie ridden, but when it takes this good, who cares?! I made a pineapple pound cake by adding an 8oz can of drained crushed pineapple. I also made the following modifications: I added 1/4 tsp each cinnamon and ginger and substituted brown sugar for granulated because I wanted that pineapple upside down cake taste. Because of the added moisture I baked it for the full hour in a cast iron pan, which made the top crispy and flavorful. This is the second cake recipe of Ina's I made (I made the chocolate coffee cake before and that was outstanding) and I'd have to say I think I'll stick with her recipes from now on. item not reviewed by moderator and published
I made this pound cake on a whim, and the thing I liked most about it was the taste and texture was so simple that I could add anything I wanted to it to make it a little different. This is the perfect example of a go-to recipe that can be altered to the season, guests' taste, or even whatever extra ingredients you have in the house. Yum! item not reviewed by moderator and published
Not a fan of pound cake but wanted to take this to my folks, but thought this was VERY GOOD and would make it again. Only change I made was cut the sugar back by 1/2 cup and it was still sweet enough. Wondering why it needs to be refrigerated? Thinking it might just keep longer? Thanks Ina item not reviewed by moderator and published
I made this cake in two loaf pans last week and took one to a friend. It was delicious. Yesterday I made the full batter but baked it in a bundt pan for 53 minutes. It was delicious topped with almond buttercream frosting by Paula Dean. item not reviewed by moderator and published
This was so easy to make and so delicious! My kids and husband wanted seconds! I served it with sliced peaches that had about two teaspoons of brown sugar mixed in with them (I'd let them sit for a little while, about 30 minutes) and fresh whipped cream. I did cut the sugar by a 1/2 cup, and it was still plenty sweet. It was absolutely fabulous with the peaches and cream! If you're thinking about it, try it!! item not reviewed by moderator and published
This cake was very easy to make. It has a crispy crust that is oh so sweet. The inside of the cake is moist and fluffy. If you are looking for a simple pound cake to make this is it! item not reviewed by moderator and published
Excellent recipe! I tried it as is and the cake turned out to be too good. I'm new to baking and have tried 2 or 3 pound cake recipes in the last couple of weeks. This one is the best and absolutely flawless! Family and friends loved it. Thanks a ton Ina. item not reviewed by moderator and published
I thought this cake was so easy. I substituted cake flour for all-purpose flour, according to the substitution guide on the internet, and since I didn't have extra large eggs, I used 5 eggs. I also baked my cake in a bundt cake pan, and after 30 minutes placed a piece of foil over the top, and baked another 10-12 minutes. I stuck a toothpick in the center to see if it was done. Perfect. My family really enjoyed this cake and I thought it was so easy to make. Thank you Ms. Garten. item not reviewed by moderator and published
This isn't a fancy cake with lots of extracts, spices, icings, etc. yet it is SO moist and tasty. Next time I might make a glaze or serve it with berries and cream, but it is great as is. II agree with the previous reviewer - I split the recipe in half and had to cover it with foil about 30 minutes into the baking because it was really brown on top but not quite done in the middle. I left it in for another 15-20 minutes and it was perfect. Definitely a winner - simple enough for every day, yet elegant and delicious enough for a party. Another reason why I love Ina (as if I needed another)!! item not reviewed by moderator and published
I split the recipe in half and just made one loaf, and it started to get very crispy around 35 minutes, so watch the time. Mine was a little bit dry, but that could be because I used skim milk since that's all I had on hand. I also used less sugar, but it was still sweet enough for me! Very easy to make and pretty good, but I think I'll stick with my Nana's recipe :) item not reviewed by moderator and published
Have to agree with you kath! I can't stand to watch her, but do like some of the recipes. item not reviewed by moderator and published
I agree, too! I can't stand it when she says "projooto" for prosciutto. I also noticed that she NEVER mixes handsome male guests she flirts with with Jeffery. item not reviewed by moderator and published
Her good looking male guests are usually gay, or with their wives. Most people love Ina and her recipes, including me. And BTW, no one is perfect. Try to accept others and their differences. You will be happier. item not reviewed by moderator and published
By the way this is a good basic 1-2-3-4 cake NOT pound cake. 1 c butter, 2 c sugar, 3 c flour, 4 eggs.. item not reviewed by moderator and published

Not what you're looking for? Try:

Classic Pound Cake