This rich, buttery cake can do just about anything.

By Ben Mims
May 16, 2016

Need an easy dessert that will still impress? With a pound cake, the possibilities are endless. Scatter it with fresh berries, garnish it with sweet cream, or drizzle it with chocolate sauce and you’ll see: it’s beloved for a reason.

As the name suggests, pound cake was traditionally made with equal parts butter, sugar, eggs, and flour—one pound of each, to be precise. (That’s why the French call it quatre quarts, or “four fourths.”) These days, however, most cooks tweak the proportions a bit, making it lighter and sweeter while still aiming for the pleasantly dense texture that made it a classic.

Still, while the formula is elementary, there are plenty of ways for things to go awry—resulting in a dry and leaden loaf that’s light years from the buttery, tender-crumbed confection we all know and love. But don't worry: with this simple recipe and the reminders below, you’ll have everything you need to succeed.

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