Perfect Pound Cake – Scrumptiously moist, soft and buttery pound cake that is infused with vanilla. Perfect on its own or topped with a sweet glaze!

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Perfect Pound Cake | Marsha's Baking Addiction

I love this pound cake. It’s so incredibly moist and buttery with a hint of vanilla. It really is the Perfect Pound Cake!

Perfect Pound Cake | Marsha's Baking Addiction

Pound cake refers to a type of cake traditionally made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar. Now, that’s a lot of ingredients! They are usually baked in a loaf pan, or a bundt pan and served plain or glazed. Since then, there have been many alterations with the amount of ingredients used while still trying to keep the 1:1:1:1 ratio.

I have added a little Greek style yogurt in my pound cake for extra melt-in-your-mouth moistness. This cake is so moist you can eat it plain without any glaze or icing, but I’m sure it would taste amazing with your desired glaze or a fruit sauce!

Perfect Pound Cake | Marsha's Baking Addiction

This pound cake would be perfect to bake as a gift, or for dessert served with some warm fruit sauce. You can also make this cake ahead of time. Simply wrap the whole loaf in aluminium foil and freeze for up to 3 months. Be sure to thaw overnight in the fridge before serving!

Perfect Pound Cake | Marsha's Baking Addiction

Enjoy!

Yield: 1 loaf

Perfect Pound Cake

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) caster/granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) Greek style yogurt

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat until combined. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and yogurt, then gradually fold in the dry ingredients.
  4. Pour the batter into the prepared pan, and bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Leave to cool completely in the pan on a wire rack before slicing and serving.

Notes

This cake freezes well. Wrap the whole loaf in aluminium foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

http://marshasbakingaddiction.com/perfect-pound-cake/

Perfect Pound Cake | Marsha's Baking Addiction

Perfect Pound Cake | Marsha's Baking Addiction

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17 Comments

17 Comments on Perfect Pound Cake

  1. Emma @ Supper
    July 23, 2016 at 9:10 am (6 months ago)

    This really does look perfect! I love pound cake. If you ever have any leftover stale pieces fry them and serve with ice cream. Delish!

    Reply
    • Marsha
      July 23, 2016 at 9:25 am (6 months ago)

      Thanks, Emma! I’ve never thought of doing that, gotta try it!

      Reply
    • Suchi @elegantmeraki
      July 23, 2016 at 2:44 pm (6 months ago)

      I love grilled pound cake with peaches and icecream or whipped cream on top!!

      Reply
  2. Kristy
    July 23, 2016 at 12:13 pm (6 months ago)

    Could I substitute the Greek yogurt with regular yogurt or sour cream?

    Reply
    • Marsha
      July 23, 2016 at 7:08 pm (6 months ago)

      Yes, that will be fine!

      Reply
  3. Kushi
    July 23, 2016 at 1:00 pm (6 months ago)

    That looks so soft and moist, gorgeous. Great recipe! Have great weekend.

    Reply
    • Marsha
      July 23, 2016 at 7:09 pm (6 months ago)

      Thanks, Kushi!

      Reply
  4. kathi @ Laughing Spatula
    July 23, 2016 at 2:56 pm (6 months ago)

    This sounds so good right now and I love the simple natural ingredients! Mo butta, mo pounds!

    Reply
    • Marsha
      July 23, 2016 at 7:09 pm (6 months ago)

      Thanks, Kathi!

      Reply
  5. Lisa | Garlic + Zest
    July 23, 2016 at 3:06 pm (6 months ago)

    This pound cake looks incredibly moist! I love the greek yogurt you added, too! Definitely saving this one to make soon!

    Reply
    • Marsha
      July 23, 2016 at 7:10 pm (6 months ago)

      Thanks, Lisa!

      Reply
  6. Demeter | Beaming Baker
    July 24, 2016 at 1:21 pm (6 months ago)

    Marsha, I totally remembering reading about that ratio in Harold McGee’s book. I was like, WOAH, that’s a lot of butter! Lol. As usual, you’ve created the most perfect recipes! This pound cake looks like something from a dream (or a Disney movie–same diff lol). Good to know that this can be made and keep in the freezer for 3 months! How convenient is that? 🙂 Hope you’re having a nice weekend! Pinning! xo

    Reply
    • Marsha
      July 24, 2016 at 9:28 pm (6 months ago)

      Thanks, Demeter! 🙂

      Reply
  7. Ginny Page
    July 25, 2016 at 6:02 am (6 months ago)

    What causes my crust to seperate from the top of my pound cakes?

    Thanks…

    Reply
    • Marsha
      July 25, 2016 at 6:49 pm (6 months ago)

      Hi Ginny! I can’t really say what caused that without seeing the actual cake, but I’ve never had this happen. It could be anything from over-mixing the batter to oven temperature being too high. I hope you still enjoy your cake!

      Reply
    • Marsha
      July 30, 2016 at 11:41 am (6 months ago)

      Thanks, Natalie! 🙂

      Reply

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