Pound Cake Recipe for 9x13 Pan: Classic and Easy

Pound cake is a timeless dessert known for its rich, buttery flavor and dense, moist texture. Baking it in a 9×13-inch pan makes it perfect for family gatherings, potlucks, or simple everyday indulgence. This recipe is straightforward, producing a classic pound cake that is tender, flavorful, and easy to serve in generous slices.

Ingredients

1 cup (226 grams) unsalted butter, softened
1 ¾ cups (350 grams) granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups (360 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (240 ml) whole milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, then lightly dust with flour or line with parchment paper for easy removal.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color—about 3-4 minutes.

Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined. This adds a subtle depth of flavor to the cake.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix on low speed just until combined; do not overmix, as this can make the cake dense.

Pour the batter into the prepared 9×13 pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top starts to brown too quickly, tent loosely with aluminum foil.
Remove from oven and let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, slice around the edges and transfer the cake to a wire rack to cool completely before serving.

Tips

Ingredient substitutions: Use butter instead of margarine for authentic flavor. For a dairy-free version, substitute with coconut oil and plant-based milk.
Storage: Store the cooled pound cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it moist, wrap in plastic wrap before refrigerating.
Prevent overmixing: Mix just until ingredients are combined after adding dry ingredients to avoid a dense texture.

Even baking: Place the pan in the center of the oven for uniform heat distribution. Rotate if necessary during baking.

Serving Suggestions

Serve slices of pound cake plain for a simple treat, or top with fresh berries and whipped cream for an elegant dessert. It also pairs beautifully with a drizzle of chocolate or caramel sauce. Toasted slices with a pat of butter make a delightful breakfast or snack.

Variations

For added flavor, consider mixing in 1 cup of chopped nuts like pecans or walnuts, or swirl in fruit preserves or chocolate chips before baking. You can also infuse the batter with lemon or orange zest for a citrus twist. To make a more decadent version, layer the batter with cream cheese filling or a fruit compote before baking.

Storage and Reheating

Store the pound cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm slices in the microwave for 10-15 seconds for a fresh, soft texture. Alternatively, reheat the entire cake at 350°F (175°C) for about 10 minutes to restore warmth and softness.

Frequently Asked Questions

1. Can I make this pound cake ahead of time?

Absolutely! Pound cake actually tastes better after a day or two, as the flavors meld. Prepare it a day in advance, store it properly, and serve when ready.

2. How do I prevent the cake from sinking in the middle?

Ensure your oven is properly calibrated and avoid opening the oven door during the first 30 minutes of baking. Also, do not overmix the batter, as excessive gluten development can cause sinking.

3. Can I freeze leftover pound cake?

Yes, wrap slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving.

4. How do I know when the cake is done?

Insert a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Overbaking can dry out the cake, so start checking around the 55-minute mark.

5. Can I adapt this recipe for gluten-free flour?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep in mind that gluten-free batters may be slightly different in texture, so monitor baking time accordingly.

6. What flavor enhancers can I add?

Adding a teaspoon of almond extract, lemon zest, or a splash of liquor like bourbon or rum can enhance the flavor profile of your pound cake, making it more unique and tailored to your taste.

Pound Cake Recipe for 9×13 Pan: Classic and Easy