Pound Cake

One of the reasons I love this pound cake so much is because of its versatility. It is extremely satisfying alone, made with strawberries & cream, or any other combination you want to throw together. Feel free to use whatever pan suits you for this,  I’ve seen pound cake come in a few different shapes and sizes.

Watch me make Pound Cake here…or continue below

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Since I used cake flour, there is no need to put any baking soda or baking powder in this recipe, the cake flour provides mostly everything you’ll need. If you watch the video you’ll see me using half sticks of butter because that’s what I had on hand. As long as the butter equals 1 ½ cups, you’ll be fine.

How to bake this pound cake

When baking this particular cake, you’ll want to place a water bath in the oven so the cake can soak up some extra moisture. You can watch the video if you’d like further clarification but essentially, fill a pan with a couple inches of water and put it in the oven next to your cake.

pound cake slices

Pound Cake can be versatile

If you really want to get crazy, you can turn this into Pound Cake French Toast!!! It’s actually something I’ve had the idea of for a while now. I enjoyed a decadent breakfast bread at a cafe recently and have been thinking about making my own recipe for quite some time.

pound cake on a silver cake stand

Enjoy your Pound Cake!!

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pound cake on a silver cake stand sliced on a green plate

Pound Cake

  • Author: Handy Chef
  • Prep Time: 5 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cake 1x


A delicious and fluffy pound cake with a golden crust.



3 cups cake flour, sifted

6 eggs

1 tsp vanilla extract

3 cups sugar

8 oz cream cheese, softened

3 sticks butter (1 ½ cups), softened

¼ tsp salt

A little extra butter & flour to coat the pan


  1. Prepare cake pan by coating with butter and sugar.
  2. Set aside a different pan filled with a few inches of water (this creates moisture in the oven and prevents the cake from drying out while baking).
  3. In a separate bowl, sift cake flour and salt.
  4. Cream butter, sugar and cream cheese together using an electric mixer.
  5. Slowly add eggs, then vanilla extract.
  6. Gradually add flour. Mix until ingredients are well incorporated, (about 30 seconds)
  7. Add cake batter to pan; gently shake to remove air pockets.
  8. Bake at 325 degrees for about an hour and 15 minutes (time will vary slightly depending on the oven), crust should be golden brown. Check for completeness by using a toothpick; if it comes out clean, the cake is ready.

More Dessert Recipes!!

  1. Anonymous says:

    I’m going to try this recipe soon!
    Looks delicious ?

  2. M. Morrison says:

    I have been searching for a pound cake recipe. I was so happy when you posted one on your blog today. Every recipe that you’ve posted, I have enjoyed. I’m looking forward to making this pound cake.

  3. Sharon says:

    This is the best pound cake ever! Moist and not dry. When I make your recipe I couldn’t stop eating it.


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