When it comes to timeless classics, Yellow Pound Cake holds a special place in the world of comfort baking. It’s rich, buttery, and perfectly dense with a fine, tender crumb and golden hue that comes from a generous use of egg yolks and real butter. This cake is all about simplicity no need for frosting or fancy add-ons, though it plays well with just about any topping.

Why You’ll Love This Yellow Pound Cake

Buttery and Rich: It’s made with real butter and eggs for a full-bodied flavor.
Golden and Gorgeous: That lovely yellow hue says it all rich, homemade, and inviting.
Perfectly Dense and Moist: A tight crumb that melts in your mouth.
Freezer-Friendly: Make ahead and freeze slices for a rainy-day treat.
Versatile: Serve with fruit, whipped cream, ice cream or just a cup of coffee.

Ingredients in Yellow Pound Cake

Unsalted Butter (room temperature)

The key to that rich, smooth flavor and classic pound cake texture.

Granulated Sugar

Creamed with butter to create a fluffy, sweet base.

Eggs + Egg Yolks

Whole eggs provide structure while extra yolks deepen the golden color and richness.

All-Purpose Flour

Gives the cake its body.

Baking Powder

For a subtle rise while maintaining that dense crumb.

Salt

Balances the sweetness and enhances flavor.

Whole Milk

Adds moisture and ensures a soft interior.

Vanilla Extract

Essential for depth and warmth.

(Full measurements and steps included in the recipe below.)

Instructions

Step 1: Preheat Oven

Preheat your oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan or a bundt pan.

Step 2: Cream Butter and Sugar

In a large bowl, cream the butter and sugar until pale, light, and fluffy—about 4–5 minutes using an electric mixer.

Step 3: Add Eggs Gradually

Add eggs and yolks one at a time, beating well after each. Scrape down the bowl to keep the batter smooth.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Combine

Add dry ingredients to the wet mixture alternately with milk, starting and ending with the flour. Stir in the vanilla extract.

Step 6: Bake

Pour the batter into your prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 7: Cool

Let the cake rest in the pan for 10 minutes before turning it out onto a rack to cool completely.

Nutrition Facts

Servings: 10–12
Calories per slice: ~320

Preparation Time

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 70–80 minutes

How to Serve Yellow Pound Cake

• Sliced and dusted with powdered sugar
• With whipped cream and strawberries
• Topped with lemon glaze or chocolate drizzle
• Toasted lightly and spread with butter
• Cubed for trifles or layered desserts

Additional Tips

• Use room temperature ingredients for even mixing and best rise
• Don’t overmix once the flour is added to avoid toughness
• For an extra moist crumb, wrap the cooled cake in plastic and let it rest overnight
• Add a splash of almond or rum extract for a flavor twist
• Freeze extra slices tightly wrapped for up to 2 months

FAQ’s

1. Why is it called a “pound cake”?
Traditionally, it used a pound each of butter, sugar, eggs, and flour. This version is more modern—but just as rich.

2. Can I bake this in a bundt pan?
Yes! Just make sure to grease and flour the pan well.

3. Can I reduce the sugar?
You can reduce it slightly, but keep enough for proper texture and browning.

4. Why the extra egg yolks?
They enhance richness, moisture, and give that beautiful yellow hue.

5. Can I use buttermilk instead of whole milk?
Yes! It’ll add a slight tang and tenderize the crumb even more.

6. Is this cake good for layering?
Absolutely—just slice and layer with cream, jam, or frosting.

7. How do I know it’s fully baked?
The top will be golden and a toothpick should come out clean from the center.

8. Can I add lemon or orange zest?
Definitely it adds brightness and balances the richness.

9. Can I use cake flour instead of all-purpose?
Yes, for a finer crumb. Use 2 tablespoons more per cup if substituting.

10. How should I store leftovers?
Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer.

Conclusion

Yellow Pound Cake is a buttery, tender classic that never fails to impress. Whether enjoyed plain, topped with cream and berries, or transformed into a show-stopping dessert, this cake is all about warmth, tradition, and melt-in-your-mouth goodness. It’s the kind of recipe that gets passed down and with one bite, you’ll see why.

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