Plain Pound Cake

Total Time:
1 hr 30 min
20 min
10 min
1 hr

2 loaf cakes

  • 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

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.

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4.6 61
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
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