Classic pound cake

This classic vanilla pound cake can be dressed up or down with your favorite add-ins or toppings. It’s freezeable too!

classic pound cake

Are you one of those people that eats desserts for breakfast? While I don’t do that as an adult, I certainly did as a child. My parents thought it was perfectly acceptable to have pound cake or cheesecake for breakfast. In fact, my dad still eats these things on the regular after he wakes up.

A few weeks ago, my dad came home from Taiwan. When I asked him what he wanted to eat for breakfast the next day, he said, “Pound cake?” Surprisingly, I have never made a pound cake from scratch before. About 30 years ago, I would happily eat the grocery store kind that you normally would buy in the freezer section. I don’t think I’ve had a pound cake since.

classic pound cake

I happily made a pound cake for my dad, and he was excited to eat it for breakfast. He liked this so much that he took it home with him a few days later (that and the fact that he had no food at his house!). A few days after my dad’s departure, I made another pound cake for our family. I didn’t try any of my dad’s pound cake because, well, it was his.

For our pound cake, I dressed it up with some whipped cream and strawberries. Without these additions, the pound cake was a bit plain. Of course, you can bake this with other types of flavor extracts (almond would be good!) or even slather a slice with Nutella.

classic pound cake

Husband’s rating: 3.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 3.5 out of 5

Classic pound cake

A classic vanilla pound cake that can be dressed up with your favorite fresh fruits, jams or whipped cream!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast, Cake
Servings: 12
Author: Eva Bakes


  • 1 and ½ cups (180 grams) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (2 sticks / 226 grams) unsalted butter room temperature
  • 1 cup (200 grams) granulated sugar
  • 4 large eggs
  • ½ cup (120 millileters) plain non-fat Greek yogurt can substitute with sour cream
  • 2 Tablespoons vanilla extract


  • Preheat your oven to 350°F. Generously grease or line a standard 9"x5" baking pan and set aside (I used a silicone baking pan and greased it lightly).
  • In a medium sized bowl, whisk together the flour, salt and baking powder and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar on medium high speed until it turns pale, about 2-3 minutes.
  • Turn the mixer to low and add in the eggs one at a time, making sure each is fully incorporated before adding the next.
  • Add in the sour cream and vanilla and mix well.
  • Slowly add in the flour mixture and mix until everything just comes together.
  • Transfer the batter to your prepared baking pan and smooth out the top.
  • Bake in your preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool before slicing and serving.


Leftover pound cake should be covered and stored at room temperature or in the refrigerator and will last several days. It can also be frozen and thawed.
Source: Barely adapted from Preppy Kitchen

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