Serve slices plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week or freeze slices for up to 2 months (wrap tightly in plastic and foil).
Variations
Lemon Pound Cake: Add 1 tablespoon lemon zest and swap half the vanilla for lemon juice.
Marble Pound Cake: Swirl in 2 tablespoons cocoa powder mixed with a little batter.
Almond Pound Cake: Replace 1 teaspoon vanilla with almond extract for a nutty twist.
Glazed Pound Cake: Drizzle with a simple glaze made from powdered sugar and milk.
FAQ
Q: Can I use salted butter instead of unsalted?
Yes, just reduce added salt to ¼ teaspoon.
Q: Why is it called a pound cake?
Traditionally, the recipe used a pound each of butter, sugar, eggs, and flour. This modern version is lighter but keeps the same richness.
Q: Can I bake this in a bundt pan?
Yes—bake at the same temperature but check around 45 minutes since it may cook faster.
Q: How do I keep my pound cake moist?
Avoid overbaking and store properly in an airtight container. Adding a splash of sour cream or yogurt to the batter can also help.
