Classic Pound Cake

Classic Pound Cake

Dense and decadent, this elegant yet simple Classic Pound Cake recipe transforms butter, flour, and sugar into slices of perfection. 

5.0 from 1 reviews
Classic Pound Cake
Makes 1 (15-cup) Bundt cake
  • 1½ cups (340 grams) unsalted butter, softened
  • 2¾ cups (550 grams) granulated sugar
  • 7 large eggs (350 grams)
  • 3¼ cups (406 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup heavy whipping cream
  • 1½ teaspoons vanilla extract
  • Garnish: sifted confectioners’ sugar
  1. Preheat oven to 300°F. Spray a 15-cup Bundt pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon batter into prepared pan.
  4. Bake for 1 hour. Cover loosely with foil, and bake until a wooden pick inserted near center comes out clean, 45 to 55 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.


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  1. Not sure if the amount of flour in grams is correct. I thought 1 cup of AP flour is 120 grams, 3 cups would be 360 grams. Please advise

    • Hey Elisa,

      Thanks for reaching out! Unfortunately, when we were copying over the recipe we neglected to include and 1/4 cup of flour. When we readied this recipe for the cookbook, we also adjusted the sugar amount and salt content. The new adjustments have been added to the recipe so feel free to give this recipe another shot. Happy baking!

      • Ok, one more time…what is the actual amount of flour, sugar, and salt? Is the 340 grams of flour listed above accurate?

        • Hey Lisa,

          The recipe as listed is correct. We had left off the 1/4 cup flour in the original ingredients, so the grams were correct but the volume measurement was off. This has now been corrected.

    • Hey Mirna,

      Thanks for reaching out! Like with many banana bread recipes or other traditional pound cake recipes, this cake does not need any leavening in the batter. Instead, we opt for a dense crumb, using a large number of eggs and whipped sugar and butter to create lift in the cake. We promise the cake will come out just fine, no baking powder required. We hope this has been helpful and you feel confident to try out this recipe! Happy baking!

    • Deb,
      Thanks for reaching out! We do apologize for the confusion. The total baking time would be around an hour and 45 minutes to an hour and 55 minutes. Once you bake the cake for 1 hour in step 4, then you cover loosely with foil, and bake again for 45 to 55 minutes until a wooden pick can be inserted near the center and it comes out clean. Hope that clarifies it for you! Please let us know if you have any other questions.
      Happy Baking!

  2. Great recipe! I made it exactly as the recipe states, baked in a 15-cup NordicWare Anniversary Edition Pan, and it came out perfect. (I used butter and flour to grease the pan, not a spray, and the cake released fine.)

  3. Help, I’m a bit confused. I have bought the book, which is gorgeous, but the recipe above is different to the Classic Pound Cake in the book (different amount of sugar, flour and salt. Can you advise which is correct, or will they both work? Many thanks.

    • Hi Anne!

      Thanks so much for reaching out! We published the book before we adopted a standard gram measure for our ingredients. Regardless, both recipes have been tested and will work!


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