Classic Pound Cake

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Rich buttery flavor with a touch of lemon. This cake will have everyone coming back for more.

Prep: 5 min
Total Time: 1 h 10 min
Yield: 8 servings


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest, dried or 1 Tbsp. fresh(optional)
  • 1-3/4 cups Hodgson Mill Cake Flour


  • Preheat oven to 325ºF. Butter and flour a 9x5-inch loaf pan.
  • In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs one at a time, mixing after each addition. Add salt, vanilla and zest; mix again. Scrape sides of bowl. Continue mixing slowly while gradually adding in all the flour. Scrape sides of bowl, then beat again on medium speed for 10-15 seconds, until smooth. Be careful not to over-mix. Batter will be very thick. Spoon batter into pan and smooth top evenly.
  • Bake at 325ºF. for 1 hour, or until toothpick inserted into center comes out clean. Let the cake cool completely before slicing or serving. Drizzle with a glaze when cool if desired.
  • Simple Vanilla Glaze: Stir together 1 cup powdered sugar, 1 tsp. vanilla extract, adding 3-4 Tbsp. milk or water until you have a smooth, pourable glaze. Pour immediately; glaze will harden as it dries. Citrus glaze: Follow instructions above, but use 1 tsp. fresh lemon or orange zest instead of vanilla, and use 3-4 Tbsp. lemon or orange juice instead of milk or water.