Organic Pound Cake
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This Organic Pound Cake recipe is the best pound cake you’ll ever have! This simple butter pound cake is a dessert I make again and again!
If you’re looking for more organic pound cake recipes, check out my Chocolate Pound Cake, Strawberry Donut Pound Cake, or my Earl Grey Green Tea Pound Cake.

Table of Contents
I cannot believe I am only sharing this recipe with you guys now. This Organic Pound Cake is the foundation for so many of my cake recipes on the blog like my Chocolate Pound Cake, Earl Grey Green Tea Pound Cake, Chocolate Donut Pound Cake, or my Strawberry Donut Pound Cake – to name a few!
People always ask me for a classic pound cake recipe, and I always give them this recipe either over text, DM, or email. Yet for some reason it has taken me this long to this pound cake recipe to my site!
But the wait is over, now I can finally point people here, instead of reciting the recipe by heart, because I make this cake all the time! No joke! I have an obsession with organic pound cake. And, it was the second cake flavor I ever developed on my own (my Carrot Cake was the first, find the recipe for that in The Mountain Baker!).
I spent hours, days, weeks, and months working on this organic cake recipe trying to recreate something from my childhood. Every Fourth of July, my Aunt Marina would host a raging Fourth of July party at her beach house that was on Lake Michigan.
And every year, like clockwork, there was a pound cake on the buffet table. Now, I don’t know who made it, or if it was bought from a local bakery – I never seemed to get that far because I was too busy stuffing my face with it the entire day. I probably ate half that cake myself each year. It was something I looked forward to and enjoyed more than anything at the party! So, I was determined to create my own version of that amazing butter pound cake.
What is pound cake?
Pound cake got its name because the original recipe included a pound of butter, sugar, eggs, and flour! Recipes range now, and so many people dub their recipe as a pound cake. But, I believe a pound cake is a cake that is made without leavening, is rich, buttery, and dense. That’s how I was introduced to it though, and it may be different for everyone! According to Wikipedia, pound cake originated in Northern Europe. It dates back to the 1700s!

Why You'll Love This Recipe
Pound Cake Without Leavening: You will love this recipe because this is a traditional pound cake recipe. This organic cake has just 8 ingredients and no leavening. This makes it an amazing cake to bake if you’re out of leavening!
Buttery & Sweet: This traditional Organic Pound Cake is so special because it has such simple ingredients that truly shine. This organic cake is buttery, moist, and melts in your mouth. And it has a flavor that is beyond any plain vanilla cake you’ve ever had.
Classic: I top this traditional Butter Pound Cake with simple powdered sugar. But, if you want to add glaze, frosting, strawberries, blueberries, blackberries – they would all be delicious! This is a blank slate that is as good on its own as it is with anything else added to it. Pair this traditional Butter Pound Cake with coffee, tea, milk, hot chocolate – or eat it plain. I really enjoy eating this for brunch and indulging on the weekends.
Organic Cake: This butter pound cake is made using only 8 organic ingredients. This is simple and easy and will be so much better than anything you'd buy from the store.

Ingredients
Ingredients really matter, especially in recipes where there are so few. In this Organic Pound Cake, I highly recommend using the name brands I list below for the absolute best flavor. If you had this organic cake at my bake shop, these are the exact ingredients that we used.
- Butter: I use Organic Valley Salted Butter as it's my favorite. You can use your favorite. If you're using unsalted butter, just add 1/2 teaspoon of salt.
- Cane Sugar: I use organic cane sugar, which is just the organic version of granulated white sugar. Organic cane sugar is less processed, therefore lending a more natural sweetness to baked goods without being overly sweet.
- Vanilla Extract: Use a high quality vanilla extract, not imitation. Simply Organic is my favorite.
- Cake Flour: I use my homemade cake flour, store bought also works. Don't use all purpose as the protein content is too high, and cake flour has a lower protein content which results in a more tender crumb.
- Salt: Use fine sea salt.
- Eggs: Use large eggs, these are essential for pound cake to hold it all together as well as give it a rich flavor.
- Milk: Use organic whole milk for the best flavor. I like Organic Valley Grassmilk or Alexandre Family Farms A2 Grassfed Milk.
- Powdered Sugar: I finish this organic pound cake with powdered sugar for a simple dusting of added sweetness as this was exactly how it was at my Aunt's party.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer: You can use a stand mixer for this recipe, but a hand mixer will also work.
- Loaf Pan: I use a 1-pound loaf pan for this recipe. The Caraway Loaf Pan gives this organic pound cake its signature round shape. But you can use any 1-pound loaf pan you like.
- Parchment Paper: You may want parchment paper if you are not using the Caraway Loaf Pan. This one removes loaf cakes with grace and I usually never use parchment paper. But, if I'm using my USA Pan then I'll always use it.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
Add the milk, cake flour and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
Step 3
Pour the cake batter into the loaf pan and spread evenly. Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
Step 4
Sift powdered sugar on top.

FAQ's
Yes! Pound cake is one of my favorite desserts to make ahead of time. I even think it tastes better the next day! I always make my pound cakes at night, let them sit overnight (no need to cover them or anything as that top crust is fine to leave out and the rest of the cake is sealed in the pan). Then, the following day, I know they have cooled enough to remove them with ease, and they taste the best!
After you remove the pound cake from its pan, be sure to store it in an airtight container like a cake dome, Tupperware, or zip bag. Pound cake is moist and it needs to be kept airtight to retain that amazing texture.
I have always made pound cakes with cake flour because I use no leavening. I believe pound cake is a dense but light cake. And in order to achieve that texture, I use a lower protein content flour (cake flour) and no leavening. You could also use pastry flour in place of cake flour if you don’t have it. You can also make your own Homemade Cake Flour (this is what I do!).
I have always used my USA Pan 1 Pound Loaf Pan for pound cakes. But I decided to use my Caraway Loaf Pan to try it out for this one because I thought it would look cute with the rounded edges, and was I surprised!
Turns out, the Caraway Loaf Pan created more brown than the USA Pan. I was literally shocked! While it did come out a little bit wider and shorter than my other ones, the result on the edges of the cake was insanely better – more brown! And you know what they say, there’s flavor in the brown! The brown parts are the absolute best part of pound cake! I always fight Delaney for the end pieces, but with using the Caraway Loaf Pan, the sides get that extra brown too where you don’t get it as much with the USA Pan.
So, my answer is going to be the USA Pan 1 Pound Loaf Pan (which is aluminum) or the Caraway Loaf Pan (which is ceramic).
Yes! If you want to make this butter pound cake in a bundt pan, you totally can! Just double the recipe, as you’ll need way more cake batter to do so. You’ll also have to bake it for a bit longer, start with 1 ½ hours and go from there.
Unfortunately, I have not tested this for gluten free. And the reason for that is because I do not think that this recipe will translate well to gluten free. This traditional Butter Pound Cake only has a few ingredients, and those ingredients really matter – gluten being one of the key ingredients. I feel like in order to create an equally delicious gluten free pound cake, I’d have to start from scratch on the recipe and there would be too many changes to provide a simple substitution like I do for so many other cakes or cookie recipes. I always want to share the best possible gluten free recipes, and if something isn’t possible or isn’t that good, then I don’t offer a substitute.

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Organic Pound Cake
Ingredients
- 113 grams salted butter (softened)
- 340 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs (room temperature)
- ½ cup milk (room temperature)
- 212 grams cake flour
- ¼ teaspoon fine sea salt
- powdered sugar (for topping)
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- Add the milk, cake flour and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
- Pour the cake batter into the loaf pan and spread evenly.
- Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
- Sift powdered sugar on top.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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