The Best Pound Cake Ever

This classic buttery pound cake is dense, moist, and rich in flavor — a timeless treat perfect for any occasion. Made with simple ingredients and packed with flavor from a trio of extracts, this cake is everything you love about old-fashioned Southern baking.

Discover even more irresistible pound cake ideas like this one over at Tinsuf’s dessert section — from lemon glaze drizzles to berry-infused variations, you’ll find something sweet for every craving.

 Ingredients

• 2 ½ cups all-purpose flour

• 1 ½ cups unsalted butter, softened

• 3 cups granulated sugar

  ADVERTISEMENT

• 6 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• ½ teaspoon baking powder

• ¼ teaspoon salt

  ADVERTISEMENT

• ½ teaspoon lemon extract (optional, for brightness)

 Directions

1. Preheat & Prepare

• Preheat your oven to 325°F (163°C).

• Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter & Sugar

• In a large bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).

3. Add Eggs

• Add eggs one at a time, beating well after each addition.

  ADVERTISEMENT

4. Mix in Flavorings

• Stir in vanilla, almond, and lemon extract if using.

5. Combine Dry Ingredients

• In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mix into the wet batter, mixing until fully incorporated.

6. Bake

• Pour batter evenly into the prepared pan.

• Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

• Let cake cool in the pan for 15–20 minutes before turning out onto a wire rack.

  ADVERTISEMENT

• Slice and serve warm, or dust with powdered sugar for a light finish.

Time & Serving

• Prep Time: 15 minutes

• Cook Time: 75 minutes

• Total Time: 90 minutes

• Yields: 12 servings

• Calories: ~430 kcal per slice

 Tips & Variations

• Add 1 cup of sour cream for extra moist texture.

• Drizzle with a simple vanilla glaze or lemon syrup for added sweetness.

• Swap almond extract for coconut or rum extract for a twist.

  ADVERTISEMENT

 FAQs

Q: Can I make this ahead of time?
A: Absolutely! This cake stays moist for days and even tastes better the next day.

Q: Can I freeze pound cake?
A: Yes — wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.

For more delicious, no-fail cakes, explore the full pound cake collection on tinsuf.com — where rich tradition meets modern indulgence.

Thank you for following me on  Facebook

for more recipes click here