4 Pound Cake Recipes: Easy Desserts That You'll Love

Liputan6.com, Jakarta Pound cake is a traditional dessert loved for its rich taste and soft texture. The name comes from the original recipe that used a pound of flour, butter, sugar, and eggs. Today, pound cake recipes are popular all around the world. They are simple to bake and perfect for any occasion.

Over time, bakers have created many different variations of pound cake. Some add chocolate, lemon, or sour cream to bring new flavors and textures. This means you can enjoy pound cake recipes in many delicious forms, each offering something unique. No matter your taste, there is always a version you will enjoy.

In this article, we will share four easy and tasty pound cake recipes. From the classic one to the tangy sour cream version, you can pick one that suits your taste. We gathered these recipes from various sources, Friday (5/9/2025).

The classic pound cake is where it all began. It is buttery, moist, and slightly dense, making it perfect to enjoy with tea or coffee.

Ingredients:

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup whole milk

- 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray.

2. In a large bowl, cream the butter and sugar together until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition to keep the batter smooth.

4. In another bowl, combine the flour, baking powder, and salt. Slowly add this mixture to the butter mixture, alternating with milk. Begin and end with the dry ingredients.

5. Add the vanilla extract and stir until everything is well combined.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

This chocolate pound cake recipe is perfect for chocolate lovers. It can be served plain or with a dusting of powdered sugar on top.

Ingredients:

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 2 1/2 cups all-purpose flour

- 1/2 cup unsweetened cocoa powder

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup whole milk

- 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray.

2. In a large bowl, beat the butter and sugar together until creamy and light in color.

3. Add the eggs one at a time, mixing well after each to create a smooth and even batter.

4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Make sure the cocoa is fully blended into the flour.

5. Slowly add the dry ingredients to the butter mixture in parts, alternating with the milk. Mix gently but thoroughly after each addition to avoid lumps.

6. Stir in the vanilla extract to enhance the chocolate flavor.

7. Pour the batter into the prepared pan and use a spatula to level the top so it bakes evenly.

8. Bake for about 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can cover it loosely with foil halfway through baking.

9. Cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack. Let the cake cool completely before slicing.

If you like something fresher, try this lemon pound recipe. The lemon juice and zest give it a bright flavor that makes it perfect for spring or summer.

Ingredients:

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup whole milk

- 2 tablespoons lemon juice

- 1 tablespoon lemon zest

- 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray.

2. Beat the butter and sugar together until soft and fluffy. This step is important because it gives the cake its light texture.

3. Add the eggs one at a time, mixing after each until smooth and fully blended.

4. In another bowl, combine the flour, baking powder, and salt. Whisk them together to make sure the dry ingredients are evenly mixed.

5. Slowly add the dry ingredients to the butter mixture in parts, alternating with milk. Stir gently until everything is well blended and smooth.

6. Stir in the lemon juice, zest, and vanilla extract.

7. Pour the batter into the pan, spreading it evenly with a spatula so it bakes evenly.

8. Bake for about 60–65 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool for 10 minutes in the pan, then move to a wire rack to cool fully before cutting into slices.

The sour cream pound cake recipe is another popular twist on this classic dessert. The sour cream gives the cake a smooth texture and adds a slightly tangy taste. 

Ingredients:

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 3 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup sour cream

- 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray.

2. In a large bowl, beat the butter and sugar together until fluffy and well combined. Keep mixing until the color turns pale for the best texture.

3. Add the eggs one at a time, mixing well after each addition so the batter stays smooth and creamy.

4. In a separate bowl, mix the flour, baking soda, and salt. Stir them together to make sure the baking soda spreads evenly.

5. Slowly add the dry ingredients to the butter mixture, alternating with sour cream. Mix gently each time so the batter blends well without being overmixed.

6. Stir in the vanilla extract for extra flavor and a warm aroma.

7. Pour the batter into the prepared pan, smoothing the surface with a spatula so the cake bakes evenly.

8. Bake for about 65 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool for 10 minutes in the pan, then carefully remove and transfer to a wire rack. Let it cool completely before slicing.