How do I keep my one-bowl pound cake moist?

To keep your pound cake moist, always use room temperature butter and eggs, measure flour accurately, and avoid overbaking. Wrapping the cake tightly once cooled also helps lock in moisture.

Can I freeze a one-bowl pound cake?

Absolutely. A one-bowl cake freezes well for up to 3 months when wrapped in plastic and foil or placed in a freezer bag. Thaw at room temperature or in the refrigerator, then reheat slices gently before serving.

Why did my one-bowl pound cake turn out dense?

A dense one-bowl pound cake usually happens from overmixing the batter or using cold ingredients. Mix only until the flour is just combined, and always start with softened butter and room temperature eggs.

Can I add flavors like lemon or chocolate to a one-bowl pound cake?

Yes, the base recipe is versatile. Adding lemon zest, cocoa powder, or even cream cheese can transform a simple one-bowl pound cake recipe into something unique without changing the method.

One-Bowl Pound Cake in 6 Easy Steps: Foolproof, Moist & Rich Every Time

Name: One-Bowl Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Classic American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 4 large eggs, at room temperature; 1 1/2 cups (180g) all-purpose flour; 1/2 teaspoon baking powder (optional but helpful for lift); 1/2 teaspoon fine sea salt; 2 teaspoons pure vanilla extract; 2 tablespoons sour cream or whole milk (for extra moisture); Softened butter (for greasing) and parchment, as needed

Description

This One-Bowl Pound Cake delivers classic, buttery flavor with a tender crumb—without a sink full of dishes. Everything comes together in a single mixing bowl, making it perfect for busy bakers and weeknight desserts. Serve plain, dusted with powdered sugar, or dressed up with berries and whipped cream.

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, at room temperature
1 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder (optional but helpful for lift)
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
2 tablespoons sour cream or whole milk (for extra moisture)
Softened butter (for greasing) and parchment, as needed

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Instructions

Prep the Pan and Oven: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy release.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until pale and fluffy, 2–3 minutes with a hand mixer (or whisk vigorously).
Add Eggs and Vanilla: Mix in eggs one at a time until fully incorporated, then stir in vanilla. Scrape the bowl as needed.
Fold in Dry Ingredients: Sift flour, baking powder, and salt right into the bowl. Add sour cream (or milk). Fold gently until no dry streaks remain—avoid overmixing.
Fill and Bake: Spoon batter into the prepared pan and smooth the top. For a neat split, lightly score a line down the center. Bake 50–60 minutes, until a toothpick in the center comes out clean.
Cool and Serve: Rest in the pan 10 minutes, then lift out to a rack to cool completely. Dust with powdered sugar or add a simple glaze if you like.

Notes

Use room-temperature butter and eggs for a smooth batter. Measure flour with the spoon-and-level method to avoid a dry cake. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. The loaf keeps well, wrapped, at room temperature for 3–4 days or can be frozen (well wrapped) for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: Classic American