Two-Step Pound Cake

This Two-Step Pound Cake is one of those classic Southern-style desserts that never goes out of style. It’s rich, buttery, and perfectly dense, with a tender crumb that melts in my mouth. What makes it even better is how simple it is to make—just two main steps, and I have a gorgeous, golden cake ready for any occasion.

Why You’ll Love This Recipe

I love this recipe for its simplicity and stunning results. The batter comes together fast with pantry staples, and there’s no need for complicated layering or fancy techniques. It’s perfect for when I want something homey yet elegant, whether I’m serving it plain, with fresh berries, or a drizzle of glaze. It’s also one of those cakes that gets even better the next day.

Ingredients

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

unsalted butter
granulated sugar
eggs
all-purpose flour
salt
baking powder
milk (whole milk or buttermilk)
vanilla extract
optional: almond extract or lemon zest

Directions

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

2. In a large mixing bowl, I beat the butter and sugar together until light and fluffy.

3. Then I add the eggs, one at a time, mixing well after each addition.

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

5. Now comes the two-step method:

   • I add the dry ingredients and milk to the butter mixture all at once.

   • I beat the mixture on medium speed for about 2 minutes until smooth and well combined.

6. I stir in vanilla extract and any optional flavors like almond extract or lemon zest.

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

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

9. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Calories: Around 450 kcal per slice

Variations

Sometimes I fold in a handful of chopped pecans or a swirl of cinnamon sugar for extra flavor. If I’m feeling festive, I drizzle a simple powdered sugar glaze over the top or serve it with whipped cream and berries. A little lemon or almond extract adds a lovely twist too.

Storage/reheating

I store the pound cake tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices individually. To enjoy later, I thaw at room temp or warm it slightly in the microwave or oven.

FAQs

Why is it called a “Two-Step” Pound Cake?

It’s because I mix the wet and dry ingredients in just two steps—adding everything in one go instead of alternating. It simplifies the process without sacrificing texture or flavor.

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

Yes, I often use a hand mixer and it works just fine. I just make sure to beat the batter thoroughly to keep the texture light.

What if I don’t have a Bundt pan?

A tube pan works well too. If I use loaf pans instead, I divide the batter between two pans and adjust the baking time down by 10–15 minutes.

How do I keep the cake from sticking to the pan?

I always grease and flour the pan really well, making sure to get into every crease. I also let the cake rest before turning it out.

Can I make this cake ahead of time?

Absolutely. In fact, I find it tastes even better the next day as the flavors settle. I wrap it tightly and store it at room temperature or in the fridge.

Conclusion

This Two-Step Pound Cake is one of those dependable, delicious bakes I come back to again and again. It’s easy, foolproof, and full of buttery, classic flavor. Whether I dress it up or enjoy it plain, every slice is a soft, rich reminder of why simple recipes are often the best.

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