Name: 4-Ingredient Pound Cake – Sweet Easy Recipes You Can Bake Anytime
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups unsalted butter, softened; 3 cups white sugar; 6 large eggs; 4 cups all-purpose flour

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There are days when you want to bake, but the idea of digging through a pantry jungle and juggling twenty ingredients just isn’t it. That’s where this 4-ingredient pound cake comes in like a buttery little hero. No frills, no complicated steps—just simple, classic comfort baked into every golden slice. I first tried this cake on a whim one lazy Sunday, with nothing but the bare essentials and a craving for something warm and sweet. And wow—what came out of the oven was so soft, rich, and deeply satisfying, it felt like a hug you could eat. It’s perfect for folks new to baking, or just anyone with a love for old-school flavor minus the kitchen drama. Whether you’re making it for brunch, an afternoon coffee break, or because you just want your house to smell amazing (seriously, the scent alone is worth it), this recipe won’t let you down.

1) Key Takeaways
2) Easy 4-Ingredient Pound Cake Recipe
3) Ingredients for 4-Ingredient Pound Cake
4) How to Make 4-Ingredient Pound Cake
5) Tips for Making 4-Ingredient Pound Cake
6) Making 4-Ingredient Pound Cake Ahead of Time
7) Storing Leftover Pound Cake
8) Try these Desserts next!
9) 4-Ingredient Pound Cake
10) Nutrition

1) Key Takeaways

This is a sweet easy recipe that uses just four ingredients
Great for beginner dessert recipes or anyone short on time
Perfect texture, flavor, and simplicity without compromise
A timeless favorite that holds up to toppings, glazes, or plain

2) Easy 4-Ingredient Pound Cake Recipe

You know those days where you’re standing in the kitchen, feeling like baking but not feeling the twenty-ingredient chaos? This pound cake has saved me more than once. It’s what I call a “no-fuss hero”—it shows up when you’re short on time and long on craving. What I love about this recipe is how close it stays to its roots. It’s rich, buttery, golden, and made for those of us who like dessert with minimal effort. A true sweet easy recipe if ever there was one.

The flavor? Think warm, simple comfort—something you’d find at a bake sale or your grandmother’s table. It’s soft, dense in a good way, and just sweet enough to feel like a treat. And because it’s made from ingredients you probably already have in the pantry, it’s perfect for baking on impulse. No trip to the store, no drama.

If you’re new to baking or just need a win after a long day, this cake won’t disappoint. Quick and easy recipes don’t always taste this good, but this one? It really does. Plus, you can dress it up with berries or a glaze—or keep it just the way it is and let the simplicity shine.

3) Ingredients for 4-Ingredient Pound Cake

Unsalted Butter: Use room-temperature butter to keep things fluffy. Cold butter will give your arm a workout, and not in a good way.

White Sugar: The sugar sweetens the cake and helps with that perfect golden crust. Don’t skimp—it balances the richness of the butter.

Large Eggs: Crack each egg in one at a time. This helps the batter hold its structure and gives the cake a soft bite. Think custardy, but not wet.

All-Purpose Flour: Go for the classic. All-purpose flour keeps things sturdy but tender. No need for specialty blends here—this is a simple desserts with few ingredients kind of deal.

4) How to Make 4-Ingredient Pound Cake

Step 1. Preheat your oven to 350°F and grease a 10-inch tube or Bundt pan. I like to flour mine too—helps it come out clean with that nice, crisp edge.

Step 2. In a big bowl, cream the butter and sugar together until it turns light and fluffy. Give it a solid 3–4 minutes. This is where the magic starts, so take your time.

Step 3. Add the eggs one at a time. Don’t rush. Mix well after each so everything stays nice and smooth.

Step 4. Now bring in the flour, one cup at a time. Mix gently—just until you don’t see any streaks. Don’t overdo it, or the cake will sulk in the oven.

Step 5. Pour the batter into your prepared pan. Smooth the top with a spatula. You’ll feel like a sculptor—it’s oddly satisfying.

Step 6. Bake for about 60 minutes. Check with a toothpick near the end—if it comes out clean, you’re golden.

Step 7. Let it rest in the pan for ten minutes before turning it onto a wire rack. Let it cool fully—or grab a slice while it’s warm. I won’t judge.

5) Tips for Making 4-Ingredient Pound Cake

If you’re tempted to rush the mixing part, don’t. Creaming the butter and sugar until they’re really airy gives the cake a lovely lightness. It’s the backbone of the whole thing.

Use room-temperature ingredients. Cold eggs and butter just don’t mix right. Let them sit out while you preheat the oven and grab your pan.

And while this is one of those beginner dessert recipes that’s hard to mess up, keep an eye on the oven during the last ten minutes. Oven temps can vary, and overbaking this cake dries it out faster than you’d expect.

6) Making 4-Ingredient Pound Cake Ahead of Time

Want to get ahead of the curve? This pound cake is totally make-ahead friendly. In fact, it might taste even better the next day. Something about the butter and sugar settling down makes it richer after resting overnight.

Wrap it up in plastic wrap once it’s cooled, then pop it into a sealed container. You can store it at room temp for a couple of days or freeze it for later. Just slice it first if you’re freezing—it thaws faster that way.

It’s one of those easy homemade recipes that fits nicely into a weekend prep plan. Bake it Sunday and enjoy it all week—morning coffee, afternoon snack, or dessert after dinner. No fuss required.

7) Storing Leftover Pound Cake

Let the cake cool fully before storing. That keeps condensation out, and nobody likes soggy cake. Wrap it tightly in foil or plastic wrap, then stash it in a cake keeper or any airtight container.

It holds up well at room temperature for 2 to 3 days. If it lasts longer, you’re stronger than I am. For longer storage, the fridge works, but warm it up a bit before serving to bring back the flavor.

This recipe also freezes like a dream. Just wrap slices individually so you can pull one out when you need it. Trust me, it’s a lifesaver during late-night cravings or surprise visits from sweet-toothed guests.

8) Try these Desserts next!

9) 4-Ingredient Pound Cake