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King Arthur Flour's Original Pound Cake

Author: Brinna Sands

King Arthur Flour's Original Pound Cake Recipe

Pound cake is the original, or "grandmother," of all butter cakes. This particular pound cake is incredibly rich; fortunately, a very thin slice goes a long, long way.

At a glance

1 loaf cake, about 18 servings
Nutrition information


Choose your measure:

  • 1 cup (16 tablespoons) salted butter, at room temperature*
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon brandy, sherry, rum, or the liqueur of your choice, optional
  • 1 teaspoon vanilla extract, almond extract, or a combination; or flavor to taste with other flavors
  • *If you use unsalted butter, increase the salt in the recipe to 1 teaspoon.


  1. Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.
  2. In a large bowl, beat the butter until very light.
  3. Beat in the sugar gradually and then the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In another small bowl, whisk together the milk, alcohol of your choice, and extract.
  6. Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition.
  7. Pour the batter into the prepared pan, smoothing the top.
  8. Bake the cake for 60 to 65 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
  9. Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool.
  10. To dress the cake up a bit, sift a shower of confectioners' sugar over the top just before serving.
  11. Store, wrapped in plastic, for a day or two before serving. Wrap well and freeze for longer storage.

Nutrition Information

  • Serving Size 57g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 210
  • Calories from Fat 100
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 125mg
  • Total Carbohydrate 22g
  • Dietary Fiber og
  • Sugars 11g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.