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Pound Cake Recipe: A Dense, Flavorful Dessert with a Modern Twist
Molly

Pound Cake Recipe: A Dense, Flavorful Dessert with a Modern Twist

A timeless buttery dessert with equal parts flour, sugar, butter, and eggs. Lightened with a cake flour blend and balanced with sea salt for a tender, zesty crumb. Perfectly shown in modern kitchens.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Recipes
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • Unsalted butter (1 cup softened), use vegan butter for dairy-free; avoid margarine
  • Granulated sugar (1 cup), substitute coconut sugar for caramel note
  • Eggs (1 cup / approx. 4 large), vegan option: 2/3 cup unsweetened applesauce
  • All-purpose flour (1 2/3 cups / 11 2/3 oz), combine with 1/3 cup cake flour for tenderness
  • Buttermilk (1/2 cup), replace with 1/2 cup milk + parallelogram1 tsp lemon juice
  • Vanilla extract (1 tsp), opt for alcohol-free extract
  • Baking powder (1 tbsp), essential for leavening; no substitute needed

Method
 

  1. Grease an 8-inch tube pan with cooking spray and dust with 1 tbsp sugar
  2. Cream butter and sugar in a stand mixer at medium speed for 3–4 minutes
  3. Add eggs one at a time, beating well after each addition
  4. Alternate flour additions with buttermilk in three batches
  5. Increase speed to high and mix for 2 more minutes
  6. Gently stir in vanilla extract and remaining sugar
  7. Pour batter into prepared pan and smooth surface with a spatula
  8. Tap pan twice to remove air bubbles
  9. Bake at 350°F (175°C) for 45 minutes
  10. Check with a toothpick; let cool in pan for 10 minutes before slicing

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 12gCholesterol: 100mgSodium: 300mgFiber: 2gSugar: 25g

Notes

Use sea salt for enhanced flavor and sweetness balance
Cool completely before slicing to prevent crumbling
Store in an airtight container at room temperature for up to 3 days
Freeze slices in plastic wrap and aluminum foil for up to 3 months

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