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  • Overview
  • It's All in the Technique
  • Top Tips
  • Pound Cake Recipe & Variations
  • Tools

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EVERYTHING YOU NEED TO KNOW ABOUT

Pound Cakes

There's a secret to pound cake that no one's probably ever told you before. You've probably heard of the 1:1:1:1 ratio of using a pound each of flour, butter, eggs, and sugar. That’s a good guideline, but if you simply combine those ingredients, you’ll get a dense, leaden loaf, rather like a doorstop. The key to creating a buttery, tender pound cake lies in the technique. Start with room-temperature ingredients, and be sure to seek out the best quality ingredients, as most pound cakes rely on just four ingredients (plus salt). And don't rush the process. 

 

We have lots of pound cake recipes, everything from classic pound cake to a wedding cake made of pound cake. We even have a gluten-free version. You can make variations with different add-ins like fresh or dried fruits, spices and herbs, and chocolate chips; you can also dress up a pound cake with glazes or sauces. Think of classic pound cake as a starting point. Use any add-ins you'd like, or simply slice and serve.

 

There's a secret to pound cake that no one's probably ever told you before. You've probably heard of the 1:1:1:1 ratio of using a pound each of flour, butter, eggs, and sugar. That’s a good guideline, but if you simply combine those ingredients, you’ll get a dense...

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All About Pound Cakes

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recipe

Lollipop sticks may be the best thing to happen to cake since frosting. Ride the cake pop-ularity wave with our easy, no-bake version, which relies on store-bought pound cake and melted chocolate. These kid-friendly cake pops make an ideal canvas for festive details. For Halloween, try orange and black sprinkles or your favorite trick-or-treat candies.

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recipe

We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored with pureed cooked peaches and studded with chopped fresh peaches and cherries. Because it's thickened with gelatin, the mousse gets nice and firm, then stays that way when layered in the cake -- and in every last slice.

recipe

Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.