Ever find yourself craving something sweet and homemade, but the idea of sifting through twenty ingredients feels overwhelming? You’re not alone. That’s exactly why this 4-ingredient pound cake recipe has become a go-to in my kitchen—and why it might just become yours too.
This cake isn’t about frills. It’s about flavor. Rich, buttery, and comfortingly simple, it’s the kind of recipe you can pull together with pantry staples on a quiet evening or whip up last-minute when unexpected guests drop by. Best of all, it doesn’t sacrifice quality for convenience. One bite, and you’ll understand why less really can be more.
Perfect for beginner bakers and seasoned pros alike, this pound cake is old-fashioned in the best way—and endlessly customizable for your mood or occasion.
2. Why This 4-Ingredient Pound Cake Works
There’s a reason pound cake has stood the test of time. Originating in 18th-century Europe, traditional pound cakes were named for their simplicity: one pound each of butter, sugar, eggs, and flour. This modern version honors that legacy while tweaking proportions for today’s kitchens.
So why does it work?
- Butter gives it rich flavor and a moist crumb.
- Sugar balances that richness with sweetness and caramelization.
- Eggs provide structure and lift without leavening agents.
- Flour ties it all together with a tender, dense texture.
What’s magical is how these four ingredients, when treated with care, yield a result far greater than the sum of their parts.
3. Ingredients Breakdown
Let’s take a closer look at each of the four powerhouse ingredients in this sweet, easy recipe:
🧈 Unsalted Butter (1 cup / 2 sticks)
- Why it matters: Butter is the soul of pound cake. It gives moisture, flavor, and that satisfying melt-in-your-mouth quality.
- Pro tip: Use butter at room temperature—soft enough to press with your finger, not melted.
🍚 Granulated Sugar (1 cup)
- Why it matters: It doesn’t just sweeten—the sugar also helps create a light, airy texture when creamed with butter.
- Pro tip: Don’t rush the creaming step. This is where the cake gets its delicate crumb.
🥚 Large Eggs (4)
- Why it matters: Eggs bind everything together and add volume.
- Pro tip: Use room-temperature eggs so they incorporate easily and don’t “shock” the batter.
🌾 All-Purpose Flour (2 cups)
- Why it matters: Provides structure without being too heavy.
- Pro tip: Sift the flour if it looks clumpy. Overmixing is a no-go—stop when just combined.
4. Step-by-Step Instructions
Let’s walk through the process. No stand mixer? No problem. Just grab a mixing bowl, a whisk, and a spatula.
✅ Prep Time: 10 minutes
✅ Bake Time: 55 minutes
✅ Total Time: 1 hour, 5 minutes
✅ Serves: 12 slices
Step 1: Preheat & Prepare
- Set your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and dust it lightly with flour or use parchment paper for easy removal.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat softened butter and sugar until pale and fluffy, about 3–5 minutes. This creates the air pockets that give your cake lift.
Step 3: Add Eggs
- Crack in the eggs one at a time.
- Mix gently after each addition until fully incorporated.
Step 4: Add Flour
- Sift flour directly into the bowl.
- Stir slowly until just combined. The batter will be thick and creamy.
Step 5: Bake
- Pour the batter into the prepared pan.
- Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 6: Cool
- Let it cool in the pan for 10 minutes.
- Turn out onto a wire rack and let cool completely before slicing.
5. Expert Tips for Best Results
- Use room temperature ingredients. Cold eggs or butter can ruin the emulsion and texture.
- Don’t overmix once flour is added. This avoids a tough, dense cake.
- Measure ingredients properly. Spoon flour into your cup and level it—don’t scoop.
- Resist the urge to open the oven door. Let it bake undisturbed for the first 45 minutes.
6. Ingredient Swaps and Add-ins
Feeling creative? Try these fun variations once you’ve mastered the basic recipe:
| Add-In | How Much | Result |
|---|---|---|
| Vanilla Extract | 1 tsp | Boosts flavor depth |
| Lemon Zest | 1 tbsp | Adds brightness |
| Chocolate Chips | ½ cup | Melts into gooey pockets |
| Almond Extract | ½ tsp | Subtle nutty flavor |
| Fresh Berries | 1 cup (tossed in flour) | Fruity burst in every bite |
7. Serving Suggestions
This pound cake is perfect on its own—but it also shines with toppings:
- Fresh whipped cream and strawberries
- A dusting of powdered sugar
- Toasted and buttered in a skillet
- With a scoop of vanilla or caramel ice cream
Hosting brunch? Slice it and serve with tea or coffee. Want to impress dinner guests? Add a drizzle of fruit coulis and edible flowers.
8. Making Ahead & Freezing Tips
You can absolutely make this cake ahead of time. Here’s how:
⏳ Make-Ahead:
- Once cooled, wrap the whole cake tightly in plastic wrap followed by aluminum foil.
- Store at room temp for up to 3 days.
❄️ Freezing:
- Freeze whole or sliced.
- Wrap each slice in plastic wrap, then place in a zip-top bag.
- Keeps well in freezer for up to 2 months.
- To serve: Let thaw at room temp or microwave for 15–20 seconds.
9. How to Store Leftovers
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week—microwave briefly before serving to soften.
- For best freshness, store slices individually wrapped.
10. Common Mistakes to Avoid
| Mistake | Why it Matters | Fix |
|---|---|---|
| Cold butter or eggs | Affects texture and rise | Bring to room temp |
| Overmixing the batter | Results in dense, dry cake | Stop when just combined |
| Opening the oven early | Collapses the center | Wait until at least 45 minutes |
| Cutting too soon | Cake falls apart | Let it cool fully |
11. FAQs
Q1: Can I use self-rising flour?
Yes, but omit additional leavening. The texture will be lighter, more like sponge cake.
Q2: Why didn’t my cake rise?
Likely due to overmixing or skipping the creaming process. Be patient during Step 2.
Q3: Can I use salted butter?
Yes—just reduce or skip any added salt. It may slightly change the flavor.
Q4: Can I double the recipe?
Absolutely. Use a bundt pan or two loaf pans and adjust baking time accordingly.
12. Nutrition Information (Per Slice)
- Calories: 310
- Sugar: 18g
- Total Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Protein: 4g
- Cholesterol: 95mg
- Fiber: 1g
- Sodium: 70mg
13. Try These Next!
- 2-Ingredient Pineapple Cake – Simple, sunny, and unbelievably good.
- Apple Cider Donut Cake – Cozy fall vibes in a cake.
- Easy Lemon Pound Cake – Tart meets sweet in this twist on the classic.
- Chocolate Chip Loaf Cake – For when you want a little indulgence.
14. Final Thoughts
Sometimes the best recipes are the simplest. This 4-ingredient pound cake proves that you don’t need a cabinet full of supplies to bake something delicious and deeply satisfying. With the right technique and a little love, these four humble ingredients create a dessert that tastes like home, celebration, and comfort all at once.
Whether you’re a beginner baker or just looking for an easy, foolproof sweet treat, this recipe is one you’ll come back to again and again.
15. 📌 Printable Recipe Card
4-Ingredient Pound Cake Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
- Cream butter and sugar until fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each.
- Sift in flour and stir until just combined.
- Pour into prepared pan and bake for 50–60 minutes.
- Cool in pan 10 minutes, then remove and cool completely on rack.
