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Milk Pound Cake

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🥛 Milk Pound Cake

This classic Milk Pound Cake is rich, buttery, tender, and wonderfully moist. A generous amount of milk gives the cake a soft crumb, while vanilla adds a warm, comforting flavor. It’s simple enough for everyday baking but delicious enough for holidays and special occasions.

⏱️ Prep Time

15 minutes

🔥 Bake Time

55–70 minutes

🍰 Total Time

1 hour 25 minutes

🍽️ Servings

10–12 slices

🧰 Equipment

  • 10-inch Bundt pan or tube pan
  • Large mixing bowl
  • Medium bowl
  • Electric hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack

🛒 Ingredients

For the Cake

  • 1 cup unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract, optional

For the Simple Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

👩‍🍳 Step 1: Prepare the Pan

Preheat your oven to 325°F (165°C).

Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick baking spray.

Dust the pan lightly with flour, shaking out any excess.

Tip

Make sure you grease all the curves and grooves of a Bundt pan. This helps prevent the cake from sticking when you turn it out.

🧈 Step 2: Cream the Butter and Sugar

Place the softened butter in a large mixing bowl.

Beat on medium speed for approximately 2 minutes, until smooth and creamy.

Gradually add the sugar.

Continue beating for 4–5 minutes, until the mixture becomes noticeably lighter and fluffy.

This step is important because incorporating air into the butter helps create a lighter pound cake.

🥚 Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl occasionally.

Make sure each egg is incorporated before adding the next one.

If the mixture looks slightly curdled, don’t worry. It will come together when the flour is added.

🌾 Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

Mix until evenly distributed.

🥛 Step 5: Add the Flour and Milk

Add the dry ingredients to the butter mixture in three additions.

Alternate with the milk:

Flour → Milk → Flour → Milk → Flour

Begin and end with the flour mixture.

Mix on low speed just until combined after each addition.

Do not overmix the batter.

Finally, add the vanilla extract and almond extract, if using.

Use a rubber spatula to gently scrape the bottom and sides of the bowl and make sure everything is evenly incorporated.

🍰 Step 6: Fill the Pan

Pour the batter into the prepared Bundt pan.

Smooth the top gently with a spatula.

Tap the pan lightly on the counter once or twice to remove any large air pockets.

🔥 Step 7: Bake

Place the cake in the center of the preheated oven.

Bake for approximately 55–70 minutes.

Start checking around the 55-minute mark.

The cake is ready when:

  • The top is golden brown.
  • The cake has pulled slightly away from the sides of the pan.
  • A toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  • The center feels firm when lightly pressed.

Avoid opening the oven repeatedly during the first 45 minutes.

❄️ Step 8: Cool the Cake

Remove the cake from the oven and place it on a wire rack.

Allow it to cool in the pan for approximately 10–15 minutes.

Carefully run a thin knife around any areas that appear stuck.

Place a serving plate over the pan and carefully invert the cake.

Allow it to cool completely before glazing.

🍯 Step 9: Make the Glaze

Add the powdered sugar to a small bowl.

Gradually whisk in the milk and vanilla extract.

Start with 2 tablespoons of milk and add more if necessary.

The glaze should be smooth and thick enough to slowly drizzle down the sides of the cake.

Drizzle over the completely cooled cake.

Allow the glaze to set for approximately 10–15 minutes before slicing.

🍽️ How to Serve

Slice the pound cake into thick pieces and serve with:

  • Fresh strawberries
  • Blueberries
  • Whipped cream
  • Vanilla ice cream
  • Fresh peaches
  • Raspberry sauce
  • A dusting of powdered sugar

For an especially delicious dessert, warm a slice slightly and serve it with vanilla ice cream and fresh berries.

⭐ Tips for the Best Milk Pound Cake

Use room-temperature ingredients

Room-temperature butter, eggs, and milk combine more easily and produce a smoother batter.

Cream the butter and sugar properly

Don’t rush this step. The mixture should become pale and fluffy.

Don’t overmix

Once the flour goes into the batter, mix only until combined. Overmixing can make the cake dense or tough.

Measure flour correctly

Too much flour can make pound cake dry. For the most accurate measurement, spoon flour into your measuring cup and level the top rather than scooping directly from the flour container.

Don’t overbake

A pound cake should be moist and tender. Remove it when a toothpick comes out with a few moist crumbs.

Let it cool before glazing

If the cake is warm, the glaze can melt and disappear into the cake instead of sitting beautifully on top.

🍋 Easy Flavor Variations

Lemon Milk Pound Cake

Add:

  • 1 tablespoon fresh lemon zest
  • 1 tablespoon lemon juice

You can also replace the vanilla glaze with a lemon glaze.

Cinnamon Milk Pound Cake

Add:

  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg

Orange Milk Pound Cake

Add:

  • 1 tablespoon orange zest
  • 1 teaspoon orange extract

Chocolate Milk Pound Cake

Replace ½ cup of the flour with ½ cup unsweetened cocoa powder and add an extra 2 tablespoons of milk if the batter feels unusually thick.

Coconut Milk Pound Cake

Replace the whole milk with full-fat coconut milk and add ½ cup shredded sweetened coconut.

🧊 Storage

Store the cooled cake in an airtight container at room temperature for approximately 3–4 days.

For longer storage, refrigerate it for up to 1 week.

Allow refrigerated cake to sit at room temperature for about 20–30 minutes before serving for the best texture.

❄️ Freezing Instructions

Milk Pound Cake freezes very well.

Allow the cake to cool completely.

Wrap individual slices or the entire cake tightly in plastic wrap, followed by aluminum foil.

Freeze for up to 3 months for best quality.

Thaw overnight in the refrigerator or several hours at room temperature.

Add the glaze after thawing if you want the freshest appearance.

🍰 Approximate Nutrition

Per slice, assuming 12 servings and including a small amount of glaze:

  • Calories: 430
  • Protein: 6g
  • Carbohydrates: 58g
  • Fat: 20g
  • Saturated Fat: 12g
  • Sugar: 37g
  • Sodium: 180mg

Nutrition information is an estimate and will vary depending on the exact ingredients and portion size.

❤️ Final Tip

The secret to a beautifully tender Milk Pound Cake is patience: cream the butter and sugar until genuinely fluffy, use room-temperature ingredients, and avoid overmixing once the flour is added. Give the cake plenty of time to cool before slicing, and you’ll get a rich, buttery crumb in every bite.

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