Can you freeze pound cake?

You can! It should hold for up to 2–3 months in the freezer when tightly wrapped.

What to serve with pound cake?

With this recipe, we recommend serving with some delicious whipped cream. You can also add more flavor and serve with strawberry or cherry jam.

It’s a fluffy cake that is called “pound cake” because traditionally, the origin recipe had a pound of each ingredient. It has a quite simple list of ingredients too!

How to make pound cake?

Super easy! In a bowl, beat butter, sugar, and vanilla until fluffy and add lemon zest in. Sift in the dry ingredients (flour, baking powder, salt) and add milk to mix everything together. Transfer to a buttered baking form, bake until golden brown on top and ta-da!

Perfectly fluffy classic pound cake

Based on 28 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Make some room for our fluffy pound cake! If you love versatile cakes, we have good news here. You can enjoy this cake as it is, with your favorite jam, or add your own favorite ingredients to this recipe. Whatever fits your mood, this cake will follow. You can add chocolate drops, nuts, or even cover it with glaze. To keep this pound cake moist, wrap it in cling film as soon as it’s out of the oven. You’re going to love experimenting with it, I promise!"

Difficulty

Easy 👌

Preparation

20 min

Baking

50 min

Resting

0 min

Ingredients

2Servings

MetricImperial

60 g

flour

40 g

butter (soft)

30 g

sugar

¼ tsp

vanilla extract

eggs

lemon

⅓ tsp

baking powder

6 ml

milk

¼ pinch

salt

confectioner’s sugar (for serving)

butter (for greasing)

Utensils

hand mixer with beaters, bowl (large), oven, fine grater, sieve, bowl, loaf pan, wire rack, parchment paper (optional)

Nutrition per serving

Cal347

Fat19 g

Protein6 g

Carb37 g

Step 1/3
- 40 g butter (soft)
- 30 g sugar
- ¼ tsp vanilla extract
- ¾ eggs
- ¼ lemon
- hand mixer with beaters
- bowl (large)
- oven
- fine grater
For this fluffy cake, preheat the oven to 180°C/350°F. In a bowl, beat butter, sugar, and vanilla extract with a hand mixer with beaters until creamy. Add eggs one by one and mix until everything is smooth. Finely grate lemon zest and stir it into the mix.
Step 2/3
- 60 g flour
- ⅓ tsp baking powder
- ¼ pinch salt
- 6 ml milk
- sieve
- bowl
In a separate bowl, mix flour, baking powder, and salt. Sift this mix into the butter mix. Then, add milk and mix everything until you have a thick batter.
Step 3/3
- butter (for greasing)
- confectioner’s sugar (for serving)
- loaf pan
- wire rack
- parchment paper (optional)
Either grease the cake pan, or line it with parchment paper. Fill your batter into it, and bake for approx. 50 min. until golden brown. After it’s done. Leave it to cool in the pan for a bit. Finally, turn the cake onto a wire rack, sprinkle confectioner’s sugar to your liking and serve.
Enjoy your meal!