Simple Pound Cake Recipe

I always find myself craving a comforting slice of pound cake, especially when I have guests coming over. This simple pound cake recipe is a classic for a reason, but this version adds a bright, zesty twist that truly elevates it for special occasions. The contrast of the rich, buttery crumb with the vibrant, glossy blood orange glaze and subtle cardamom aroma is irresistible. This easy-to-make simple pound cake recipe delivers a perfectly tender crumb and a gorgeous presentation every single time. It’s the perfect loaf cake for a Sunday brunch or coffee time, offering a sophisticated flavor profile without any fussy techniques.

Ingredients

• 226 g (1 cup) unsalted butter, softened: Ensure butter is fully at room temperature; this is critical for proper creaming with the sugar. Using unsalted butter gives you control over the overall saltiness of the finished cake.
• 200 g (1 cup) granulated sugar: Provides sweetness and helps create a light, fluffy texture when creamed with the butter. Do not reduce sugar in a traditional pound cake recipe as it affects both texture and moisture.
• 3 large eggs, at room temperature: Room temperature eggs emulsify better with the butter and sugar mixture, preventing the batter from separating. This ensures a uniform, tender crumb in the final pound cake.
• 5 mL (1 teaspoon) alcohol-free vanilla extract: Adds a deeper, richer flavor to the buttery base of the cake. (Pure vanilla extract can be used in place of alcohol-free.)
• 240 g (2 cups) all-purpose flour: Use a standard all-purpose flour and make sure to measure it correctly by spooning it into the measuring cup and leveling it off. Using too much flour will result in a dry, dense pound cake.
• 5 mL (1 teaspoon) baking powder: This gives the pound cake a gentle lift, resulting in a slightly lighter crumb than traditional pound cake recipes. Ensure your baking powder is fresh for best results; test by adding a pinch to hot water—it should bubble.
• 2.5 mL (1/2 teaspoon) salt: Balances the sweetness of the sugar and enhances the overall flavor profile of the pound cake. Fine sea salt works well here; adjust slightly if using kosher salt.
• 2.5 mL (1/2 teaspoon) ground cardamom: A warm, slightly floral spice that pairs exceptionally well with blood orange. Use fresh ground cardamom for maximum fragrance and flavor.
• 120 mL (1/2 cup) whole milk, at room temperature: Adds moisture and richness to the batter while keeping it tender. (Like the eggs, ensure milk is at room temperature for smooth incorporation; buttermilk also works well here for extra tang.)
• 180 g (1 1/2 cups) powdered sugar, sifted (for glaze): Sifting is crucial for creating a smooth, lump-free glaze.
• 60 mL (1/4 cup) fresh blood orange juice (from 1-2 blood oranges, for glaze): Provides a bright, tangy flavor and a vibrant pink color to the glaze. Use fresh-squeezed juice for the best flavor; you can substitute regular orange juice if blood oranges aren’t available.
• 5 mL (1 teaspoon) finely grated blood orange zest (for glaze): Adds a concentrated citrus aroma to the glaze.
• Additional 2.5 mL (1/2 teaspoon) finely grated blood orange zest (for garnish): Used for sprinkling over the sliced cake just before serving to add color and aroma. Be careful to only zest the outer colored layer of the skin, avoiding the bitter white pith.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the pan and preheat oven: Preheat your oven to 160°C (325°F). Generously grease and flour a 23×13 cm (9×5 inch) loaf pan, or line it completely with parchment paper leaving an overhang on the long sides to use as handles for easy lifting. This ensures your simple pound cake recipe doesn’t stick during baking.
2. Cream butter and sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. The mixture should become pale yellow and increase in volume as air is incorporated. Scrape down the sides frequently to ensure even mixing for this easy pound cake recipe.
3. Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to prevent separation. Stir in the alcohol-free vanilla extract until just combined.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Whisking ensures all leavening agents and spices are evenly distributed throughout the dry mixture before adding them to the batter.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix; overmixing develops gluten and results in a tough, dense simple pound cake.
6. Bake the pound cake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes. The top should be golden brown and firm to the touch.
7. Cool completely: Let the simple pound cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. Allowing it to cool in the pan slightly prevents the warm, fragile cake from breaking when you turn it out. The cake must be completely cool before glazing; otherwise, the glaze will melt and soak into the cake.
8. Prepare the blood orange glaze: While the cake cools, prepare the blood orange glaze: In a small bowl, whisk together the sifted powdered sugar, fresh blood orange juice, and 5 mL (1 teaspoon) finely grated blood orange zest until smooth and slightly thick, but pourable. For a thicker glaze, add a tiny bit more powdered sugar; for a thinner glaze, add a tiny bit more juice, a teaspoon at a time.
9. Glaze and garnish: Once the simple pound cake is completely cool, place the wire rack over a sheet of parchment paper or a baking tray (to catch drips). Slowly pour the blood orange glaze evenly over the top of the cake, allowing it to drip down the sides. Slice the glazed pound cake and arrange individual slices on a simple plate. Before serving, sprinkle each slice with a touch of the additional 2.5 mL (1/2 teaspoon) finely grated blood orange zest for a final touch on this beautiful simple pound cake recipe.

The Secret to a Perfect Pound Cake Crumb

A simple pound cake recipe relies heavily on a few key techniques to achieve that signature tender, moist crumb. Here are the most important things to remember when you’re baking this loaf.

• Room Temperature Ingredients: The single most important rule for a tender pound cake is to use room temperature butter, eggs, and milk. Cold ingredients will cause the batter to curdle and result in a dense, heavy texture.
• Don’t Overmix: Once the flour is added, mix only until the ingredients are just combined. Overmixing develops gluten, which makes the cake tough and chewy instead of tender and moist.
• Creaming is Key: Creaming the butter and sugar for the full recommended time (3-5 minutes) incorporates air, which helps give the pound cake its structure and prevents it from being overly dense.

Make-Ahead Tips and Storage for This Simple Pound Cake Recipe

This simple pound cake recipe is perfect for make-ahead baking, which makes it an ideal choice for healthy meal prep or family gatherings. I often bake two loaves at once: one for the week and one to freeze for later.

• Bake Ahead: This simple pound cake can be baked up to 3 days in advance. Store the unglazed cake wrapped tightly in plastic wrap at room temperature. Glaze just before serving for the best appearance.
• Freezing Instructions: To freeze the pound cake, ensure it is completely cool. Wrap it first in plastic wrap, then in aluminum foil, or place it in an airtight freezer bag. Freeze for up to 3 months.
• Thawing and Serving: Thaw the frozen cake overnight on the counter (still wrapped). Glaze once thawed. For best flavor, serve slices slightly warmed in the microwave or oven.

FAQs

Can I use regular orange juice instead of blood orange juice?

Yes, you can substitute regular orange juice for blood orange juice in the glaze. The flavor will still be delicious and bright, though the color won’t be as vibrant. This simple pound cake recipe is very forgiving of substitutions like this.

Why did my pound cake crack on top while baking?

Cracking on top is very common in pound cakes and is usually a good sign! It indicates a strong rise and a tight crumb. To minimize it, you can run a buttered knife down the center of the batter before baking.

My cake looks pale; did I bake it long enough?

Doneness is best tested with a wooden skewer. If it comes out clean from the center after 60-75 minutes, it’s done regardless of top color. If you prefer a darker crust, add 5-10 minutes to the baking time.

How do I keep my simple pound cake from being too dense?

To keep your simple pound cake from being too dense, I always make sure to test my baking powder with hot water first. Old baking powder will result in a heavy, flat cake. Also, ensure you are measuring your flour correctly (spoon and level, not scoop) and avoid overmixing the batter.

Can I bake this simple pound cake in a bundt pan?

Yes, you can use a 10-cup bundt pan for this simple pound cake recipe. The baking time will likely be similar (60-75 minutes) but always check with a skewer. Make sure to grease and flour the bundt pan thoroughly to prevent sticking.

How long does this glazed pound cake keep?

The glazed cake will stay fresh and moist in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze it following the instructions above.

Can I make this simple pound cake gluten-free?

Yes, you can easily adapt this simple pound cake recipe to be gluten-free by swapping the all-purpose flour for a good quality 1-to-1 gluten-free baking blend. I find that blends containing xanthan gum work best for maintaining the structure of the cake.

Conclusion

This simple pound cake recipe proves that comfort food can also be elegant and sophisticated, making it a perfect addition to family dinners or a special weekend treat. Save this recipe on Pinterest so you can find this quick and easy dessert again when you need it.

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• Author: Jade Monroe
• Total Time: 90 minutes
• Yield: 1 loaf 1x
• Diet: general

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Description

A classic pound cake recipe elevated with a vibrant blood orange glaze and a subtle hint of cardamom. This easy loaf cake offers a perfectly tender crumb and sophisticated flavor, making it ideal for brunch or special occasions.

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Ingredients

Scale 1x2x3x

• 226g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 3 large eggs, room temperature
• 5mL (1 teaspoon) vanilla extract
• 240g (2 cups) all-purpose flour
• 5mL (1 teaspoon) baking powder
• 2.5mL (1/2 teaspoon) salt
• 2.5mL (1/2 teaspoon) ground cardamom
• 120mL (1/2 cup) whole milk, room temperature
• For the Glaze:
• 180g (1 1/2 cups) powdered sugar, sifted
• 60mL (1/4 cup) fresh blood orange juice
• 5mL (1 teaspoon) finely grated blood orange zest
• 2.5mL (1/2 teaspoon) additional finely grated blood orange zest, for garnish

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Pan and Preheat Oven: Preheat the oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang.
2. Cream Butter and Sugar: Beat the softened butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl frequently.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract until just combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom.
5. Mix Batter: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, taking care not to overmix.
6. Bake Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
7. Cool Completely: Let the pound cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before applying the glaze.
8. Prepare Glaze: While the cake cools, whisk together the sifted powdered sugar, blood orange juice, and 1 teaspoon of zest in a small bowl until smooth and pourable.
9. Glaze and Serve: Once the cake is completely cool, place the wire rack over a baking tray to catch drips. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides. Sprinkle slices with the additional blood orange zest just before serving.

Notes

Ensure all ingredients (butter, eggs, milk) are at room temperature for proper emulsification and a tender crumb. Avoid overmixing the batter, as this develops gluten and can result in a tough, dense cake. The cake can be stored in an airtight container for 3-4 days at room temperature, or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: dessert
• Method: baking
• Cuisine: general

Nutrition

• Serving Size: 1 slice (1/12th loaf)
• Calories: 355 kcal
• Sugar: 32g
• Sodium: 83mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg