Two-Step Pound Cake

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch (12-cup) tube or Bundt pan.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This may take about 3-5 minutes of beating.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don’t overmix.
  6. Stir in the vanilla extract.
  7. Pour the cake batter into the prepared pan, and smooth the top.
  8. Bake in the preheated oven for about 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for about 15 minutes before removing it from the pan to a wire rack to cool completely.
  10. Once cooled, you can dust the pound cake with powdered sugar or a simple glaze if desired.
  11. Slice and serve this classic, two-step pound cake.

Enjoy your delicious, moist pound cake!

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