Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Really, the best pound cake recipe!!
Some small tips - you must NOT make the butter too soft - your fingers shouldn't easily sink in when you 'squeeze' it. Then you would want to cream it in the mixer before you put other ingredients in. Secondly, you should always sift the flour!! These two 'extra' steps will make all the difference. The result is the rich yet light, silky and fluffy masterpiece with no effort what-so-ever. I am sure this is a very good basic recipe that you can manipulate by adding nuts/fruits or giving chocolate swirls. I will be making this the rest of my life.
I think the key to this recipe is exactly that, you avoid the step of creaming the butter and sugar - It reduces the number of steps (see title of recipe) - Certainly, the best recipes will always cream the butter and sugar to create the best textures, but for home cooks who are intimidated by basic baking knowledge, this recipe is a good work around that yields consistent results with less fuss.
Easy breezy to put together. I used 1 cup butter and 1 cup coconut oil also used 3/4 cup unsweetened almond milk. One tablespoon vanilla. I am putting this up against seasoned pound cake experts. My sisters.
I use this recipe all the time because it is simple, delicious and you can vary it once you master the basic steps, I have made it sour cream, lemon and cream cheese and it comes out perfect each time. Thanks Southern Living before this recipe I was pound cake challenged.
Wonderful and easy. This is a cake to make when you dont have much time. I wasn't feeling well and needed a cake for our church dinner the next day. Baked at 3am and it was absolutely beautiful. Everyone loved it. I added 1teaspoon of almond flavoring. Its in my recipe box to stay!
All i can say is WOW! Super easy and fabulous! I have made this cake several times and it has always turned out great. My boys beg for more and my best friend who "doesn't like pound cake" said it was incredible. Thanks SL!!
This is the best pound cake recipe I've made. I added 1 tsp. each of salt & baking powder. I also used an electric hand mixer, not a stand mixer and I had no problem with this thick batter. I liked this better than Ina's pound cake & I'm a big fan of her recipes.
I found this so easy I creamed the butter first then added sugar, then egg, then milk, then vanilla, then I added 2 teaspoons of lemon extract, then I added the flour shifted 1 cup at a time to keep the mixture light and fluffy. Best flavor and so easy to do.
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