Which pound cake are you slicing into first?
1️⃣🍰 Marble Pound Cake (Vanilla + Chocolate Swirl)
Rich, buttery pound cake with a beautiful chocolate swirl—classic, bakery-style, and perfect for slicing.
Ingredients
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp salt
1 cup whole milk (or buttermilk)
Chocolate swirl
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
¼ cup hot water or warm milk
Instructions
- Prep: Heat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan (or use a Bundt pan).
- Cream: Beat butter and sugar until light and fluffy (3–4 minutes).
- Eggs: Add eggs one at a time, beating well after each. Mix in vanilla.
- Dry + milk: Whisk flour and salt. Add to batter alternately with milk, beginning and ending with flour.
- Make chocolate batter: In a small bowl, whisk cocoa, sugar, and hot water until smooth.
- Swirl: Remove about 1½ cups of vanilla batter and mix with the chocolate mixture.
- Layer: Spoon vanilla and chocolate batters alternately into the pan.
- Swirl gently: Use a knife to make 2–3 figure-8 motions (don’t overmix).
- Bake: 70–80 minutes (loaf) or 60–70 minutes (Bundt), until a toothpick comes out clean.
- Cool: Rest 15 minutes, then turn out and cool completely.
Optional Glaze (Simple)
1 cup powdered sugar + 1–2 Tbsp milk or cream + ½ tsp vanilla
Drizzle once fully cooled.
2️⃣🍋 Lemon Pound Cake (Bright, Buttery & Moist)
Classic lemon pound cake with a tender crumb and a fresh lemon glaze—perfect for slicing, gifting, or Pinterest posts.
Ingredients
Pound Cake:
1 cup unsalted butter, softened
1¾ cups granulated sugar
Zest of 2 lemons
4 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp salt
1 cup whole milk or buttermilk
¼ cup fresh lemon juice
Lemon Glaze:
1 cup powdered sugar
2–3 Tbsp fresh lemon juice
Instructions
- Prep: Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- Cream: Beat butter, sugar, and lemon zest until light and fluffy (3–4 minutes).
- Eggs: Add eggs one at a time, beating well after each. Mix in vanilla.
- Dry mix: Whisk flour and salt.
- Combine: Add dry ingredients alternately with milk, starting and ending with flour. Mix just until combined.
- Lemon juice: Gently mix in lemon juice.
- Bake: Pour into pan and bake 70–80 minutes, until a toothpick comes out clean.
- Cool: Cool 15 minutes, then remove and cool completely.
- Glaze: Drizzle glaze over the cooled cake.
Tips & Variations
- Extra lemon: Brush the warm cake with lemon syrup (2 Tbsp lemon juice + 2 Tbsp sugar).
- Cream cheese lemon pound cake: Replace ½ cup butter with ½ cup cream cheese.
3️⃣🍍 Pineapple Pound Cake (Moist & Tropical)
Buttery pound cake with sweet pineapple flavor—dense yet tender, perfect plain or with a light glaze.
Ingredients
Pound Cake
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp salt
½ cup crushed pineapple, very well drained
½ cup pineapple juice (from the can) or milk
Optional Pineapple Glaze:
1 cup powdered sugar
2–3 Tbsp pineapple juice
Instructions
- Prep: Heat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- Cream: Beat butter and sugar until light and fluffy (3–4 minutes).
- Eggs: Add eggs one at a time; beat well. Mix in vanilla.
- Dry mix: Whisk flour and salt.
- Combine: Add dry ingredients alternately with pineapple juice (or milk), starting and ending with flour.
- Fold in pineapple: Gently fold in the drained crushed pineapple.
- Bake: Pour into pan and bake 70–80 minutes, until a toothpick comes out clean.
- Cool: Rest 15 minutes, then remove and cool completely.
- Glaze (optional): Drizzle glaze over cooled cake.
Pro Tips
- Drain pineapple extremely well (press with paper towels) to avoid a soggy crumb.
- For extra richness, replace ½ cup butter with cream cheese.
- Mini loaves: Bake 40–45 minutes.
- Add-ins that work: toasted coconut, macadamia nuts, or a touch of lime zest.
4️⃣🍊 Cream Cheese Orange Pound Cake
Ingredients
Cake
1 cup (226 g) unsalted butter, softened
8 oz (226 g) cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
1 tbsp orange zest (from 1–2 oranges)
¼ cup fresh orange juice
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
Orange Glaze (optional but recommended)
1 cup powdered sugar
2–3 tbsp fresh orange juice
½ tsp orange zest
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan or Bundt pan.
2. Cream butter & cream cheese together until smooth and fluffy (3–4 minutes).
3. Add sugar and beat until light and creamy.
4. Add eggs, one at a time, mixing well after each.
5. Mix in orange zest, orange juice, and vanilla.
6. In a separate bowl, whisk flour, baking powder, and salt.
7. Gradually add dry ingredients to the batter, mixing just until combined.
8. Pour batter into pan and smooth the top.
9. Bake
• Loaf pan: 75–85 minutes
• Bundt pan: 80–90 minutes
Cover loosely if browning too fast.
10. Cool in pan 15 minutes, then turn out to cool completely.
Glaze
1. Whisk powdered sugar, orange juice, and zest until smooth.
2. Drizzle over cooled cake.
