The ULTIMATE Pound Cake – made with just 5 ingredients! This recipe is our absolute favorite!
It’s sweet, buttery, and dense… just the way pound cake should be… and I love the fact that it’s SO versatile and perfect for any occasion.
Best of all, it couldn’t be easier to make. Just 5 minutes of prep time and an hour in the oven, and you have yourself a delicious treat that’s the perfect base for any dessert recipe!
I partnered with Lucky Leaf to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
The older I get, the more I realize the value of keeping things simple. In life. In relationships. In home decor. And… in food!
Which is probably why I’m such a huge fan of this Pound Cake recipe. Made with just 5 ingredients, it literally couldn’t be simpler to make. It’s oven-ready in under 10 minutes, uses ingredients you already have on hand, and is the perfect base for SO many toppings!
One of our latest favorites is these single-serve cups of Lucky Leaf Fruit Filling. They come in 5 classic flavors – apple, strawberry, peach, cherry, and blueberry – and make a delicious addition to any dessert!
We love using them as toppers for this cake because there are so many flavors to choose from (and everyone can choose their own), they’re easy and convenient to use, and they’re easy to take on the go. Which means they’re ideal, not just for home use, but for parties, picnics, or even a special lunchtime treat!
And what we love MOST about Lucky Leaf products? The amazing quality. Lucky Leaf is a grower-owned company whose fruit filling contains more fruit… and no high-fructose corn syrup! And you definitely can’t go wrong with that.
- 2 1/2 sticks butter (I used salted)
- 1 3/4 c. granulated sugar
- 2 c. sifted flour
- 2 tsp. vanilla
- 5 eggs
- Cream butter and sugar.
- Add vanilla and one egg; mix.
- Add 1/4 flour, then add another egg.
- Continue alternating between flour eggs, mixing after every addition, until both are used up.
- Spoon batter into large loaf pan.
- Bake at 300° for 60 minutes. Increase temperature to 325 and bake an additional 15 minutes, until top of cake is golden brown and toothpick inserted in center comes out clean.
- Remove from oven and cool on a wire rack 15 minutes.
- Loosen edges of cake from pan and remove onto wire rack to cool completely.
🍰 2-ingredient topping ideas
- Cherry Fruit Filling + no-bake cheesecake filling = cherry cheesecake
- Blueberry Fruit Filling + streusel topping = blueberry buckle
- Peach Fruit Filling + raspberry sauce = peach melba
- Apple Fruit Filling + caramel topping = caramel apple
- Strawberry Fruit Filling + whipped cream = strawberry shortcake
🍨 More recipe ideas
- Cut cake into cubes. Layer in a parfait glass with fruit toppers of choice. Top with whipped cream.
- Top a slice of warm cake with vanilla ice cream and fruit toppers for and “a la mode” dessert.
- Cut two thin slices of cake and put ice cream and fruit toppers between them for an ice cream sandwich dessert.
- Cut cake in half horizontally. Stuff with fruit toppers and other fillings of your choice for a stuffed cake.
- Crumble cake over fruit toppers cup for a fruit forward treat.
🌡 Storing Leftovers
Leftover cake should be stored, tightly covered at room temperature, for 3-4 days.
- Vanilla Almond Latte
- Coconut White Chocolate Mocha
- Snickerdoodle Hot Cocoa
- Homemade Chocolate Sauce
- Salted Caramel Chocolate Sauce
- Cherry Vanilla Ice Cream
- Skillet Caramel Apples
- Strawberry Colada Kabobs
- Berry Salad
🥮 Related Recipes
- Cherry Chocolate Eclair Cake
- Cheery Cheesecake Lush
- Lemon Pie Cheesecake Dip
- Baked Caramel Apple Cheesecake Dip
- Chocolate Fudge Pudding Cake
- Cherry Cheesecake Dip
- Cherry Cheesecake Gingerbread Trifle
Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 154mgSodium: 218mgCarbohydrates: 55gFiber: 1gSugar: 35gProtein: 6g