Mix and Match Pound Cake
Discover the ultimate customizable dessert with this Mix and Match Pound Cake recipe, a versatile treat that perfectly blends classic simplicity with endless possibilities. Featuring a rich, buttery base made from everyday pantry staples, this pound cake invites you to personalize it by adding your favorite mix-ins—think chocolate chips, dried fruit, nuts, or fresh berries—and experimenting with flavorings like vanilla, almond, or lemon extract. With just 20 minutes of prep and one bowl for most of the work, this cake is as easy to make as it is impressive to serve. Perfectly moist with a tender crumb, it bakes to golden perfection in a loaf or Bundt pan, making it ideal for everything from a weeknight dessert to a centerpiece-worthy brunch dish. Serve it plain, with a dusting of powdered sugar, or topped with a simple glaze to elevate every slice. Your new go-to recipe awaits!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 unit eggs, large
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 2 teaspoons vanilla extract or your choice of flavoring (e.g., almond, lemon)
- 1 cup mix-ins (e.g., chocolate chips, dried fruit, nuts, or fresh berries - optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or a bundt pan.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry mixture. Mix each addition just until combined; do not overmix.
Stir in the vanilla extract or your chosen flavoring. If using mix-ins (e.g., chocolate chips, nuts, or fruit), gently fold them into the batter with a spatula.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check for doneness at the 55-minute mark to prevent over-baking.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Optional: Glaze your cooled pound cake with a simple icing of powdered sugar and milk, or top it with a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
5920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 789.1 g | 287% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 506.7 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 512 mg | 39% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
