Perfect Pound Cake Recipes to Bake for Dessert Tonight

Pound cake first originated in Europe in the first half of the 18th century, according to PopSugar, and was given its name because the original recipe required a pound of each of four ingredients: flour, butter, eggs, and sugar.

Many modern-day recipes still preserve the 1:1:1:1 ratio, but Martha Stewart notes that if you simply combine those ingredients, your loaf will turn out too dense. You can avoid an overly heavy cake by following Martha Stewart’s three recommendations: begin with room-temperature ingredients, use high-quality ingredients, and don’t rush. From a classic cake to one that includes amaretto and almond flavors, baking these 6 pound cake recipes is sure to please your palate.

1. Classic Pound Cake

classic pound cake

Classic pound cake |

Martha Stewart highlights pound cake’s rich, buttery flavors using basic ingredients. This pound cake tastes great as is, but it also pairs well with a wide array of toppings, including ice cream, fruit, whipped cream, or’s basic vanilla glaze. The recipe yields 2 cakes.


  • 1 pound (3¼ cups) all-purpose flour
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature egg

Directions: Preheat oven to 325 degrees Fahrenheit. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides.

Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans and let cool completely on wire rack.

2. Pound Cake with Grand Marnier-Poached Apricots


Apricots |

Apricots that have been poached in an orange-flavored liqueur add sweet flavors to Bon Appétit’s pound cake, which yields 12 servings. Be sure to follow Martha Stewart’s advice and don’t rush while preparing this recipe; thoroughly beating the butter and eggs until they’re light and fluffy will result in a cake that’s moist and tender.



  • 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon kosher salt
  • ½ teaspoon cream of tartar
  • ¼ teaspoon ground cardamom
  • 2 cups superfine sugar
  • 6 large eggs
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract

Apricots and assembly

  • ⅔ cup Grand Marnier
  • ⅔ cup granulated sugar
  • 2 cups dried apricots
  • 1 to 1½-inch piece peeled ginger, sliced
  • Lightly sweetened whipped cream

Directions: Place a rack in middle of oven; preheat to 325 degrees Fahrenheit. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl. Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6 to 8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined.

Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan. Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70 to 80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out. To prepare the apricots, bring Grand Marnier, granulated sugar, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20 to 25 minutes. Let cool. Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.

3. Amaretto-Almond Pound Cake

Amaretto-almond pound cake

Amaretto-almond pound cake |

Southern Living’s pound cake is sprinkled with almonds and soaked in a hot amaretto glaze, which you’ll prepare during the dessert’s last 10 minutes of baking. Once you remove the pound cake from the oven, spoon the glaze over the cake 1 spoonful at a time, allowing it to soak into the cake after each addition. It yields 12 servings.


  • 1¼ cups butter, softened
  • 1 (3-ounce) package cream cheese, softened
  • 2½ cups sugar
  • 3 tablespoons almond liqueur
  • 1 tablespoon vanilla extract
  • 2½ cups all-purpose flour
  • 6 large eggs
  • ⅓ cup sliced almonds
  • Amaretto glaze

Directions: Preheat oven to 325 degrees Fahrenheit. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan.

Pour batter into pan. Bake at 325 degrees Fahrenheit for 65 minutes to 70 minutes or until a long wooden pick inserted in center comes out clean. During last 10 minutes of baking, prepare Amaretto glaze. Remove cake from oven and gradually spoon hot Amaretto glaze over cake in pan. Cool completely in pan on a wire rack, about 90 minutes.

4. Marble Swirl Pound Cake

marble swirl pound cake

Marble swirl pound cake |

Chocolate and vanilla layers are swirled together, giving’s pound cake a lovely marbled appearance. For the perfect dessert pairing, we suggest serving it with Chow’s rich chocolate ice cream.


  • 2 cups white sugar
  • 1 cup butter, softened
  • 3½ cups cake flour
  • 1 cup milk
  • 1½ teaspoons baking powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 eggs
  • ¼ cup unsweetened powder

Directions: In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high and beat batter 4 minutes longer. Remove about 2½ cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10-inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect. Bake at 350 degrees Fahrenheit for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

5. Chocolate Pound Cake

Chocolate pound cake

Chocolate pound cake |

Your sweet tooth doesn’t stand a chance against Food Network’s chocolate pound cake, a bold-flavored dessert that requires very little effort to prepare. Mix your ingredients, pour the batter into your prepared pan, and bake for 1 hour. Serve with What’s Cooking America’s vanilla ice cream, and enjoy!


  • 1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup cocoa
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 large eggs, room temperature
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Vanilla ice cream, for serving

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter. Sift the flour, baking powder, salt, and cocoa together. Set aside. With an electric mixer, cream the 1 cup butter, the shortening, and the sugar until fluffy. Add the eggs 1 a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour.

Add the vanilla. Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely. Slice the cake and serve topped with a scoop of vanilla ice cream.

6. Glazed Lemon Pound Cake

lemon pound cake

Lemon pound cake |

Lemon zest livens up a classic pound cake, while Greek yogurt gives it a nice, dense texture. Real Simple’s glazed lemon pound cake yields 12 servings. If you prefer a more subtle glaze, we suggest topping this dessert with Betty Crocker’s lemon glaze.


  • 1 cup unsalted butter (2 sticks) at room temperature, plus more for the pan
  • 2½ cups all-purpose flour, spooned and leveled, plus more for the pan
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 3 cups granulated sugar
  • 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
  • 6 large eggs, at room temperature
  • 1 cup plain full-fat Greek yogurt
  • 1 cup confectioners’ sugar

Directions: Heat oven to 325 degrees Fahrenheit. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary. Reduce mixer speed to low.

Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix until just combined. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.