20 Classic Original Pound Cake Recipes Traditional

There’s something timeless about a perfect pound cake—simple, rich, and endlessly comforting. Whether you’re craving a buttery slice with your afternoon coffee or a nostalgic dessert to share, these 20 classic recipes deliver the tender crumb and golden crust that make this treat a forever favorite. From old-fashioned staples to subtle twists, get ready to bake your way through the best pound cakes around!

Lemon Glazed Original Pound Cake

This classic pound cake gets a bright, citrusy upgrade with a tangy lemon glaze—perfect for brunch or an afternoon treat with tea.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• ¼ cup whole milk
• Zest of 1 lemon
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt. Gradually add to the butter mixture, alternating with ¼ cup milk. Stir in 1 tsp vanilla and lemon zest.
4. Pour batter into the prepared pan. Bake for 60–70 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
5. Whisk 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the warm cake.

The glaze soaks into the cake slightly, creating pockets of zesty sweetness in every dense, buttery bite.

Tip: For extra lemon flavor, poke small holes in the warm cake with a skewer before glazing—it’ll seep deeper!

Vanilla Bean Original Pound Cake

This classic vanilla bean pound cake is rich, buttery, and flecked with real vanilla seeds—perfect for slicing thick and serving with coffee or fresh berries.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 2 ½ cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt in a separate bowl. Alternately add dry ingredients and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in vanilla bean seeds.
4. Pour batter into prepared pan and bake for 70–75 minutes, until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.

The vanilla bean adds tiny specks of flavor throughout, making each bite fragrant and luxurious. This cake keeps beautifully for days—if it lasts that long!

Tip: For extra moisture, brush the warm cake with a simple syrup (equal parts sugar and water, heated until dissolved).

Chocolate Swirl Original Pound Cake

This rich, buttery pound cake gets a decadent upgrade with a velvety chocolate swirl—perfect for impressing guests or treating yourself with a slice of comfort.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• ¼ cup unsweetened cocoa powder
• ¼ cup hot water

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ teaspoon baking powder, and ½ teaspoon salt. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in 2 teaspoons vanilla.
4. In a small bowl, mix ¼ cup cocoa powder and ¼ cup hot water until smooth. Fold half the batter into the cocoa mixture.
5. Spoon alternating dollops of plain and chocolate batter into the pan. Swirl gently with a knife.
6. Bake for 75–85 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.

The marbled effect makes every slice look bakery-worthy, while the dense, moist crumb keeps it classic. Tip: For extra shine, brush the cooled cake with a simple syrup (equal parts sugar and water, heated until dissolved).

Almond Flour Original Pound Cake

This tender, buttery pound cake swaps traditional flour for almond flour, giving it a rich nutty flavor and perfectly dense crumb—ideal for your next afternoon tea or dessert spread.

Ingredients

• 1 ½ cups (168g) blanched almond flour
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat softened butter and ¾ cup sugar with a hand mixer until fluffy, about 2 minutes.
3. Add eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract.
4. Whisk together 1 ½ cups almond flour, ¼ tsp salt, and ½ tsp baking powder in a separate bowl. Gently fold into wet ingredients until just combined.
5. Pour batter into prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour keeps this cake moist for days, while the golden crust adds a delightful contrast. Serve with fresh berries for a simple yet elegant touch.

Tip: For extra richness, brush the warm cake with melted honey before cooling.

Coconut Infused Original Pound Cake

This tropical twist on a classic pound cake is rich, buttery, and infused with sweet coconut flavor—perfect for your next brunch or afternoon treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup canned coconut milk (full-fat)
• ½ cup sweetened shredded coconut, toasted (for topping)

Instructions:

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
3. Whisk together 2 cups flour, ½ teaspoon baking powder, and ½ teaspoon salt. Alternate adding the dry ingredients and ½ cup coconut milk to the butter mixture, beginning and ending with flour. Mix just until combined.
4. Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.
5. Sprinkle warm cake with ½ cup toasted shredded coconut, pressing gently to adhere.

The coconut milk keeps this pound cake incredibly moist, while the toasted coconut topping adds a delightful crunch. It’s a simple upgrade that feels extra special!

Tip: For even more coconut flavor, brush the warm cake with a tablespoon of coconut milk before adding the toasted topping.

Orange Zest Original Pound Cake

This citrus-kissed pound cake is a timeless treat—moist, buttery, and brightened with fresh orange zest for a sunny twist on the classic.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tbsp fresh orange zest (from about 2 oranges)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar on medium speed until fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt in a separate bowl. Alternately add flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in 2 tbsp orange zest and 1 tsp vanilla.
4. Pour batter into prepared pan. Bake for 75–80 minutes, until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.

The secret here? That double-tablespoon of orange zest infuses every bite with fragrant citrus without overpowering the rich, velvety crumb.

Tip: For extra orange flavor, brush the warm cake with a glaze of 1 cup powdered sugar and 2 tbsp fresh orange juice.

Blueberry Burst Original Pound Cake

This buttery, berry-packed pound cake is a nostalgic treat with a juicy twist—perfect for brunch or an afternoon pick-me-up.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 cups fresh blueberries, tossed with 1 tbsp flour

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat butter and 3 cups granulated sugar on medium speed until fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1 tsp vanilla.
4. Gently fold in blueberries. Pour batter into the prepared pan and smooth the top.
5. Bake for 75–85 minutes, until a toothpick comes out clean. Cool in the pan for 20 minutes, then invert onto a wire rack.

The magic here? The blueberries stay suspended in the dense, velvety crumb—no sinking! A dusting of powdered sugar before serving makes it extra pretty.

Tip: For even more berry flavor, drizzle slices with a quick glaze of powdered sugar and mashed blueberry juice.

Maple Pecan Original Pound Cake

This rich, buttery pound cake gets a cozy upgrade with toasted pecans and a drizzle of real maple syrup—perfect for lazy weekend brunches or dessert with a scoop of vanilla ice cream.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup pure maple syrup, plus 2 tbsp for glaze
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup butter and 1 ½ cups sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt. Gradually add to butter mixture, mixing just until combined.
4. Fold in ¼ cup maple syrup, 1 tsp vanilla, and pecans. Pour batter into prepared pan.
5. Bake for 60–70 minutes, until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
6. Warm remaining 2 tbsp maple syrup and brush over warm cake for a glossy finish.

The maple glaze seeps into the cake’s cracks, creating pockets of caramel-like sweetness in every slice. Tip: Toast the pecans in a dry skillet for 3–4 minutes to deepen their nutty flavor before folding them in.

Cinnamon Spice Original Pound Cake

This cozy, old-fashioned pound cake gets a warm upgrade with a generous swirl of cinnamon spice—perfect with a cup of coffee or as a simple dessert.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Alternately add 3 cups flour and 1 cup sour cream to the batter, beginning and ending with flour. Mix in 1 tsp vanilla and ½ tsp salt.
4. In a small bowl, whisk together 2 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves. Gently fold half the spice mix into the batter, then swirl the rest through for a marbled effect.
5. Pour batter into the prepared pan and bake for 75–85 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The ribbon of warm spices gives every slice a fragrant, nostalgic flavor—just like grandma’s, but with a little extra kick.

Tip: For an extra-crisp crust, dust the greased pan with cinnamon sugar instead of flour.

Strawberry Swirl Original Pound Cake

This buttery pound cake gets a fruity upgrade with a sweet strawberry swirl that’s as pretty as it is delicious—perfect for brunch or an afternoon treat.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup sour cream
• 2 tsp vanilla extract
• ½ cup strawberry jam
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and 1 cup sour cream to the butter mixture, beginning and ending with flour. Stir in 2 tsp vanilla.
4. In a small bowl, warm ½ cup strawberry jam with 1 tbsp lemon juice until pourable. Pour half the batter into the pan, drizzle with half the jam mixture, then repeat. Swirl gently with a knife.
5. Bake for 70–75 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.

The tangy strawberry ripple cuts through the rich pound cake beautifully, making every slice Instagram-worthy. Tip: For extra berry flavor, fold ½ cup diced fresh strawberries into the jam before swirling.

Banana Nut Original Pound Cake

This rich, buttery pound cake gets a cozy upgrade with ripe bananas and crunchy walnuts—perfect for breakfast or an afternoon treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped walnuts
• 1/2 cup whole milk

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups sugar until light and fluffy, about 3 minutes. Beat in 4 eggs, one at a time, then stir in mashed bananas and 1 tsp vanilla extract.
3. In another bowl, whisk 3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet ingredients, alternating with 1/2 cup milk, mixing just until combined. Fold in 1 cup chopped walnuts.
4. Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The walnuts add a satisfying crunch to every slice, while the bananas keep this classic pound cake irresistibly moist. Tip: For extra flavor, toast the walnuts lightly before folding them into the batter!

Pumpkin Spice Original Pound Cake

This Pumpkin Spice Original Pound Cake is a buttery, warmly spiced delight that stays perfectly moist thanks to a generous dose of pumpkin puree.

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 ½ cups canned pumpkin puree
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 3 cups sugar on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Stir in 1 ½ cups pumpkin puree and 1 tsp vanilla extract until just combined.
4. In a separate bowl, whisk together 3 cups flour, ½ tsp baking powder, ½ tsp salt, and 2 tsp pumpkin pie spice. Gradually add to wet ingredients, mixing until smooth.
5. Pour batter into prepared pan and bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack.

The dense, velvety crumb and deep spice notes make this pound cake feel like a hug in dessert form—ideal with a drizzle of caramel or a scoop of vanilla ice cream.

Tip: For extra flavor, brush the warm cake with a spiced simple syrup (equal parts water and sugar simmered with a cinnamon stick).

Lavender Honey Original Pound Cake

This lavender honey pound cake is a fragrant twist on a classic, with floral notes and just the right amount of sweetness to make it feel special.

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup honey
• 1 tsp vanilla extract
• 2 tbsp dried culinary lavender
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Stir in 1/3 cup honey, 1 tsp vanilla extract, and 2 tbsp lavender until combined.
4. In another bowl, whisk together 2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt. Alternate adding dry ingredients and 1/2 cup milk to the butter mixture, mixing just until smooth.
5. Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.

The delicate lavender aroma and honey’s golden richness make this pound cake feel like a slice of summer, perfect with afternoon tea or as a dessert centerpiece.

Tip: For extra floral flavor, brush the warm cake with a tablespoon of honey mixed with a pinch of lavender.

Raspberry Ripple Original Pound Cake

This buttery, tender pound cake gets a sweet-tart upgrade with swirls of raspberry jam—perfect for brunch or an afternoon treat.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 tsp vanilla extract
• ½ cup seedless raspberry jam

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in 1 tsp vanilla.
4. Pour half the batter into the pan. Dollop ½ cup raspberry jam over the batter, then swirl gently with a knife. Top with remaining batter.
5. Bake for 75–85 minutes, until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The jam creates pockets of fruity brightness in every slice, balancing the rich vanilla crumb. Tip: Warm leftover slices for 10 seconds and serve with whipped cream for an easy dessert upgrade!

Caramel Drizzle Original Pound Cake

This buttery, dense pound cake gets a luxurious upgrade with a silky caramel drizzle—perfect for impressing guests or treating yourself to a little indulgence.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract
• ½ cup caramel sauce (store-bought or homemade), warmed

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in 2 tsp vanilla.
4. Pour batter into the prepared pan. Bake for 70–80 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.
5. Drizzle warm ½ cup caramel sauce over the slightly cooled cake, letting it drip down the sides.

The caramel seeps into the cake’s tight crumb, adding pockets of gooey sweetness to every slice. For extra flair, sprinkle flaky sea salt on top before serving.

Tip: For cleaner slices, chill the cake for 30 minutes before drizzling—the caramel will set beautifully.

Tiramisu Inspired Original Pound Cake

This rich, coffee-kissed pound cake brings all the cozy flavors of tiramisu into a sliceable dessert that’s perfect for brunch or afternoon tea.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• ½ cup mascarpone cheese, softened
• 2 tbsp cocoa powder, for dusting

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 3 cups sugar on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Gradually add to butter mixture, alternating with 1 cup coffee, beginning and ending with flour. Mix in 2 tbsp coffee liqueur (if using) and 1 tsp vanilla.
4. Pour batter into prepared pan. Bake for 60–70 minutes until a toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a rack.
5. Once cooled, whisk ½ cup mascarpone until smooth and drizzle over cake. Dust with 2 tbsp cocoa powder just before serving.

The mascarpone drizzle mimics tiramisu’s creamy layer, while the coffee-soaked crumb stays luxuriously moist for days.

Tip: For extra coffee punch, brush warm cake with a mix of 1 tbsp coffee liqueur and 1 tbsp cooled coffee before adding mascarpone.

Matcha Green Tea Original Pound Cake

This subtly earthy, buttery pound cake gets a vibrant lift from matcha, making it a gorgeous centerpiece for afternoon tea or a quiet morning treat.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 2 cups all-purpose flour
• 2 tbsp high-quality matcha powder
• ½ tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a large bowl, beat 1 ½ cups butter and 2 cups sugar with a hand mixer until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Sift together 2 cups flour, 2 tbsp matcha powder, and ½ tsp salt. Gradually fold into the butter mixture until just combined. Stir in 1 tsp vanilla.
4. Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 15 minutes, then transfer to a wire rack using the parchment overhang. Slice when completely cool.

The matcha’s grassy sweetness pairs perfectly with the rich crumb—no glaze needed! For an extra touch, dust slices with powdered sugar or serve with whipped cream.

Tip: Sift the matcha with the flour to avoid clumps and ensure even color.

Chai Spiced Original Pound Cake

This cozy, warmly spiced pound cake wraps the classic buttery richness in a hug of chai flavors—perfect for your next coffee break or weekend treat.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup whole milk
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp salt

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, 2 tsp cinnamon, 1 tsp cardamom, 1 tsp ginger, ½ tsp cloves, ½ tsp nutmeg, and ½ tsp salt in a separate bowl.
4. Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in 2 tsp vanilla.
5. Pour batter into the prepared pan. Bake for 75–80 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.

The cardamom and ginger add a subtle warmth that lingers beautifully against the cake’s dense, velvety crumb—no glaze needed!

Tip: For extra fragrance, steep a chai tea bag in the milk for 10 minutes before using (remove the bag and re-measure milk if needed).

Peach Cobbler Original Pound Cake

This cozy mashup of peach cobbler and buttery pound cake is a dreamy dessert that’s just as comforting as Grandma’s classic—but with a tender, golden crumb that’ll have everyone asking for seconds.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 2 cups fresh or canned peach slices, drained
• 1 tbsp brown sugar (for topping)
• ½ tsp ground cinnamon (for topping)

Instructions

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until fluffy, about 3 minutes. Add 4 eggs one at a time, then mix in 1 tsp vanilla extract.
3. Whisk together 2 cups flour, ½ tsp baking powder, and ½ tsp salt. Gradually fold into the wet ingredients until just combined.
4. Pour half the batter into the pan. Arrange peach slices evenly over the batter, then top with remaining batter. Sprinkle with 1 tbsp brown sugar and ½ tsp cinnamon.
5. Bake for 60–70 minutes, until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before slicing.

The magic here? Juicy peaches sink into the dense pound cake as it bakes, creating pockets of caramelized fruit—no soggy bottoms!

Tip: For extra crunch, toss chopped pecans with the brown sugar topping before baking.

Cherry Almond Original Pound Cake

This buttery, dense pound cake gets a delightful upgrade with sweet cherries and nutty almond flavor—perfect for afternoon tea or a weekend treat.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp salt
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 cup pitted fresh or frozen cherries, chopped
• ¼ cup sliced almonds (for topping)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 3 cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Gradually stir in 3 cups flour and ½ tsp salt until just combined. Fold in 1 tsp almond extract, 1 tsp vanilla extract, and chopped cherries.
4. Pour batter into the prepared pan, smoothing the top. Sprinkle ¼ cup sliced almonds evenly over the batter.
5. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The almond-cherry pairing shines here, with juicy fruit pockets and a crisp, nutty crust. Serve slightly warm for the best texture!

Tip: For extra moisture, brush the cooled cake with a simple syrup made from ¼ cup sugar and ¼ cup water simmered until dissolved.

Conclusion

There you have it—20 classic pound cake recipes that never go out of style! Whether you’re craving a buttery traditional slice or a creative twist, this list has something for every baker. We’d love to hear which recipe stole your heart—drop a comment below and share your favorite. Don’t forget to pin this roundup for later and spread the pound cake love on Pinterest. Happy baking!