Easy Homemade Pound Cake
The oven trick is the reason this works. Start the loaf at 350°F, then turn it down to 300°F without opening the door and let it finish low and slow. The outside doesn’t dry out before the middle’s done, and you get that tight, moist crumb all the way through. I also chill the batter in the pan before baking. It sounds fussy. It’s just a short rest in the fridge while the oven heats.
No mixer needed. Whisk the eggs and sugar by hand until they’re pale, fold in the flour, then the melted butter. Lemon zest keeps it from tasting heavy. I’ve swapped it for vanilla when I didn’t have a lemon, and that’s fine too.
An easy homemade pound cake with a tight, tender crumb and a little lemon zest to keep it light. You mix it in one bowl, by hand. It keeps for three days at room temperature, and I think it's even better on day two.
Ingredients
Equipment
Method
- Crack the eggs into a large bowl and add the sugar. Whisk vigorously for about 2 minutes until the mixture is pale and slightly thickened.4 eggs, 1 cup granulated sugar
- Sift in the flour and baking powder, then grate the lemon zest directly into the bowl. Fold everything together with a spatula until just combined — stop as soon as no dry streaks remain.1 2/3 cups all-purpose flour, 2 1/2 tsp baking powder, 1 lemon
- Pour the melted butter into the batter in a slow, steady stream, folding gently as you go. The batter should look smooth and glossy once the butter is fully incorporated.14 tbsp unsalted butter, 1 tsp unsalted butter
- Grease a 9x5 inch loaf pan with the softened butter, making sure to coat the corners. Pour the batter into the prepared pan, smooth the top, and refrigerate for 15 minutes — this short chill helps the loaf rise with a clean split down the center.
- Preheat the oven to 350°F (180°C). Once the oven is ready and the batter has chilled, slide the pan onto the center rack and bake for 15 minutes. The top will begin to set and develop a light golden color.
- Without opening the oven door, reduce the temperature to 300°F (150°C) and continue baking for 40 minutes. Test for doneness by inserting a toothpick into the center — it should come out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
Nutrition
Notes
For an even moister crumb, wrap the cooled loaf tightly in plastic wrap and let it rest overnight before slicing. The cake keeps well at room temperature for up to 3 days.
You might also like our Crispy Almond Apricot Cake.
made this yesterday and my kids actually asked for seconds. the lemon flavor is perfect, not too much. definitely making it again
took it to work and everyone wanted the recipe. so moist and tender, mine took about 35 mins in my oven but turned out great. this one’s a keeper