12 Best Pound Cake Recipes

Pumpkin pound cake with Maple Pecan Glaze recipe — The Spruce / Diana Rattray

I don't know about you, but when I think about pound cake, I get in a celebratory mood. The rich, buttery cake has a dense, tender crumb and often gets baked in a loaf pan for the perfect teatime treat. And once you master a basic pound cake recipe, variations abound. Adding mix-ins, interesting flavorings, and delicious glazes and drizzles can turn a basic snack cake into a stunning dessert. Start with the basics, then work your way through this list of favorites.

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Basic Vanilla Pound Cake

The Spruce / Diana Rattray

For the best basic pound cake, start with all of your ingredients at room temperature, and follow the directions to the letter. The butter and sugar really do need at least five minutes to get light and fluffy, so have patience. Serve the finished product with fresh berries and whipped cream or all by itself for a simple sweet.
02 of 12

Sour Cream Pound Cake

The Spruce / Diana Chistruga

Tangy sour cream gives this pound cake a nice richness, and a sweet vanilla glaze contrasts nicely with the cake. Beaten egg whites keep the batter from getting too leaden, but don't overbeat the batter, or you'll deflate the air bubbles.
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Lemon Lavender Pound Cake

The Spruce / Diana Rattray

For a delicate, floral cake, try this one that uses fresh lemon juice, lemon zest, and dried lavender flowers for its unique flavor. The added ingredients appear in both the cake and the glaze for a double dose of taste.
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Sweet Potato Pound Cake

The Spruce / Stephanie Goldfinger

Mashed sweet potato adds an earthy sweetness to this autumnal pound cake that makes a great alternative to pumpkin or sweet potato pie. Feel free to swap out the chopped pecans for walnuts or omit them altogether if you don't care for nuts.

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Chocolate Pound Cake

The Spruce / Diana Rattray

Dutch-Process cocoa gives this simple chocolate pound cake a deep brown color and lots of chocolatey flavor. It bakes up in a tube or bundt pan, so it travels well. Consider it for your next potluck, bake sale, or treat trade.
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Pineapple Pound Cake

The Spruce / Diana Rattray

With crushed pineapple and juice in the batter and more crushed fruit in the topping, this pound cake brings tons of tropical flavor. Let it rest overnight before serving to give the flavors time to get to know each other for the tastiest presentation.
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Pumpkin Pound Cake with Maple Pecan Glaze

The Spruce / Diana Rattray

Add this pumpkin pound cake to your holiday dessert rotation, or whip it up anytime you want an easy dessert that tastes and looks like a special occasion. It tastes great with or without the nuts.
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Peach Cobbler Pound Cake

The Spruce / Michael Young

When you can't decide between peach cobbler and pound cake, solve that problem with this hybrid treat. Stew fresh peaches into a flavor-packed chunky paste that imbues it with the taste of Southern summer then decorate the top with fresh slices for a pretty presentation.

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Lemony Pound Cake

The Spruce

Brushing this super citrus-forward lemon pound cake with a fresh lemon and sugar sauce while it's still warm gives it a moist, lemon grove sweetness. Sprinkling a dash of salt into the batter will enhance the flavor, and adding a little vanilla extract will give it a lovely fragrance.
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Chocolate Pumpkin Pound Cake

Chocolate and pumpkin may sound like an unlikely combination, but the squash gives this pound cake a moist texture and earthy richness without adding a ton of flavor itself. The result? A deep, dark cake that would work perfectly for fall holidays or anytime you need a unique dessert.
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Chocolate Sour Cream Pound Cake

The Spruce / Diana Rattray

Sour cream adds a tangy element to chocolate pound cake for the chocoholics in the crowd. It also freezes well if you have a small family to feed, so slice before sticking in the freezer and pull out individual pieces whenever you need a sweet moment.
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Blueberry Pound Cake

Verdina Anna / Getty Images

Use up leftover blueberries from your trip to the picking patch by making this tasty tea cake. If you don't have fresh berries, frozen ones work too. Just thaw and drain them thoroughly first, so they don't weigh down the batter too much.