Two-Step Pound Cake

This Two-Step Pound Cake is one of the easiest and most satisfying desserts I bake. With a rich, buttery texture and a golden crust, it delivers everything I love about traditional pound cake—but with a much simpler method. The “two-step” process makes it nearly foolproof, and the flavor is classic, comforting, and perfect on its own or dressed up with fruit or whipped cream.

Why You’ll Love This Recipe

I love this pound cake for its simplicity and consistency. The texture is dense yet soft, and every bite has that nostalgic, homemade flavor I crave. The best part? No creaming butter and sugar separately—just two easy mixing steps and into the oven it goes. It’s a great go-to recipe for both last-minute gatherings and make-ahead desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (softened)
granulated sugar
all-purpose flour
large eggs
milk
vanilla extract
baking powder
salt

Directions

1. I preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan.

2. In a large mixing bowl, I combine all ingredients: butter, sugar, flour, eggs, milk, vanilla, baking powder, and salt.

3. I mix everything on low speed for 30 seconds just to combine, then increase to medium speed and beat for 2–3 minutes until smooth and fluffy.

4. I pour the batter into the prepared pan and smooth the top.

5. I bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.

6. I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cooking Time: 1 hour–1 hour 10 minutes
Total Time: About 1 hour 20 minutes
Calories per serving: Approximately 420 kcal

Variations

Sometimes I stir in a little lemon or almond extract for a flavor twist, or add a simple glaze made with powdered sugar and milk once the cake cools. I’ve also mixed in mini chocolate chips or blueberries for a fun variation. For holidays, I’ll dust it with powdered sugar or top with fresh berries and whipped cream.

Storage/Reheating

This cake stores well at room temperature in an airtight container for up to 4 days. If I want to keep it longer, I wrap it tightly and freeze for up to 3 months. I reheat individual slices in the microwave for about 10 seconds to bring back that fresh-baked texture.

FAQs

Why is it called a two-step pound cake?

Because I mix all the ingredients in just two simple steps—first to combine, then to whip until smooth. It skips the traditional multi-step creaming method.

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer on low to medium speed, and it works just fine.

What’s the best pan for this recipe?

I always use a bundt or tube pan to help the cake bake evenly and release easily.

Can I use cake flour instead of all-purpose?

Yes, but it will make the texture slightly lighter and softer. I usually stick with all-purpose for a denser, more traditional pound cake.

How do I prevent the cake from sticking?

I grease and flour the pan thoroughly, making sure to get into all the crevices if I’m using a bundt pan.

Conclusion

This Two-Step Pound Cake proves that great desserts don’t have to be complicated. It’s buttery, rich, and full of homemade flavor—all with minimal effort. Once I tried this method, it became my favorite way to make pound cake. Whether served plain or dressed up, it’s always a crowd-pleaser.