Cakes

Perfect Pound Cake

Perfect Pound CakeΒ – 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!Β 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!

Perfect Pound Cake | Marsha's Baking Addiction
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Perfect Pound Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yields 1 loaf

Ingredients

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

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 cake from browning too much. Leave to cool completely in the pan on a wire rack before slicing and serving.

Notes

Leftover cake can be stored at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

Perfect Pound Cake | Marsha's Baking Addiction

Perfect Pound Cake | Marsha's Baking Addiction

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17 Comments

  • Reply
    Emma @ Supper
    July 23, 2016 at 9:10 am

    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

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

    • Reply
      Suchi @elegantmeraki
      July 23, 2016 at 2:44 pm

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

  • Reply
    Kristy
    July 23, 2016 at 12:13 pm

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

    • Reply
      Marsha
      July 23, 2016 at 7:08 pm

      Yes, that will be fine!

  • Reply
    Kushi
    July 23, 2016 at 1:00 pm

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

  • Reply
    kathi @ Laughing Spatula
    July 23, 2016 at 2:56 pm

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

  • Reply
    Lisa | Garlic + Zest
    July 23, 2016 at 3:06 pm

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

  • Reply
    Demeter | Beaming Baker
    July 24, 2016 at 1:21 pm

    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? πŸ™‚ Hope you’re having a nice weekend! Pinning! xo

    • Reply
      Marsha
      July 24, 2016 at 9:28 pm

      Thanks, Demeter! πŸ™‚

  • Reply
    Ginny Page
    July 25, 2016 at 6:02 am

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

    Thanks…

    • Reply
      Marsha
      July 25, 2016 at 6:49 pm

      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
    Natalie | Natalie's Food & Health
    July 29, 2016 at 11:50 am

    Simple and just perfect πŸ˜‰ Love it!

    • Reply
      Marsha
      July 30, 2016 at 11:41 am

      Thanks, Natalie! πŸ™‚

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