Classic Pound Cake Recipe

Name: Classic Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups all-purpose flour, plus more for the pan; 1/2 teaspoon fine salt; 8 large eggs, at room temperature; 2 large eggs yolks, at room temperature; 2 tablespoons milk, at room temperature; 4 teaspoons pure vanilla extract; 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan; 2 3/4 cups sugar; 1 teaspoon lightly packed finely grated lemon zest; Equipment: A 10 by 4 1/2-inch tube pan, 12-cup Bundt pan, or two 9 by 5-inch loaf pans; Copyright 2001 Television Food Network, GP. All rights reserved

Bake this irresistible Classic Pound Cake at home. Made with flour, salt, eggs and eggs yolks. Easy step-by-step instructions included.

This Classic Pound Cake relies on simple, everyday ingredients such as fine salt, milk, at room temperature, pure vanilla extract and sugar. It comes together quickly and makes 4 servings, at about 2105 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Classic Pound Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Drinks & Smoothies

Servings: persons

3 1/2 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
8 large eggs, at room temperature
2 large eggs yolks, at room temperature
2 tablespoons milk, at room temperature
4 teaspoons pure vanilla extract
2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon lightly packed finely grated lemon zest
Equipment: A 10 by 4 1/2-inch tube pan, 12-cup Bundt pan, or two 9 by 5-inch loaf pans
Copyright 2001 Television Food Network, GP. All rights reserved

1
Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
2
Sift the flour and salt into a medium bowl and set aside.
3
Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside.
4
In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute.
5
Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter.
6
(This should take about 3 minutes.)
7
Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula.
8
Continue to beat the butter mixture until light and fluffy, about 4 minutes.
9
Add the lemon zest and beat for 30 seconds more.
10
Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients.
11
Turn the mixer to its lowest setting.
12
Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds.
13
Gradually add the egg mixture.
14
(It should take about a minute to pour all of it into the batter.)
15
Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula.
16
Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
17
Spoon the batter into the prepared pan and smooth over the top with a spatula.
18
Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
19
Cool the cake, in the pan, on a rack, for 10 to 15 minutes.
20
Invert the cake onto a flat plate or cardboard.
21
Re-invert the cake and set it right side up on the rack to cool completely.
22
If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.

2105

kcal

Calories

118

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups all-purpose flour, plus more for the pan, 1/2 teaspoon fine salt, 8 large eggs, at room temperature, 2 large eggs yolks, at room temperature, and more.

Yes, Classic Pound Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
2105 kcal
Category
Drinks & Smoothies

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