Easy & Traditional Dutch Pound Cake Recipe: Your Guide to a Perfectly Moist Loaf

There’s nothing quite like a slice of homemade pound cake, and this easy Dutch pound cake recipe delivers everything you could wish for: a creamy, moist, and wonderfully tender crumb that needs no fancy embellishments to taste absolutely terrific. It’s incredibly simple to bake, making it a perfect foundation for countless variations with different fillings and toppings. This truly is a fundamental recipe that every home baker should have in their collection!

This cherished Dutch traditional pound cake recipe has been a staple in my kitchen for years. It’s the reliable base for many delightful pound cake creations I’ve whipped up over time, consistently delivering a perfect texture and flavor that everyone adores. Whether you’re a seasoned baker or just starting out, mastering this classic recipe will open up a world of possibilities.

Just recently, I baked this simple yet profoundly delicious cake without any elaborate additions, and it was once again hailed as the best (especially by the younger crowd!). There’s a comforting purity in its unadorned state that truly shines through. Every baker, regardless of their skill level, absolutely needs a go-to basic recipe for a traditional Dutch pound cake, and I wholeheartedly recommend this one as your ultimate choice!

The beauty of this basic pound cake recipe lies in its incredible versatility. While it’s perfect on its own, it also serves as an excellent canvas for your culinary imagination. Feel free to infuse it with a variety of flavors and textures: add a handful of fresh or dried berries for a fruity twist, incorporate chopped nuts like walnuts or pecans for a delightful crunch, or experiment with different spices like cinnamon, nutmeg, or cardamom for a warm, aromatic profile. For chocolate lovers, simply mix in some high-quality cocoa powder to the batter, along with chocolate chips, to create a rich and indulgent chocolate loaf cake. The creative possibilities are truly endless, allowing you to customize this classic treat to suit any craving or occasion.

What Ingredients Do You Need for This Authentic Dutch Pound Cake?

Gathering the right ingredients is the first step to baking a successful and delicious traditional Dutch Pound Cake. Here’s what you’ll need to have on hand:

Choosing the Right Flour: Self-Rising vs. All-Purpose

For an authentic and wonderfully airy Dutch pound cake, self-rising flour is the traditional choice in the Netherlands. This special flour already contains baking powder and a pinch of salt, which acts as the leavening agent, ensuring your cake rises beautifully and achieves its characteristic light and tender crumb. The convenience of self-rising flour means one less ingredient to measure and mix, simplifying the baking process for a consistently great result.

However, if self-rising flour isn’t readily available in your pantry, don’t worry! You can easily create a substitute using all-purpose flour. Simply combine 1 ⅔ cups of all-purpose flour with ¾ teaspoon of baking powder and a pinch of salt. Sifting these ingredients together before adding them to the wet mixture ensures even distribution of the leavening, mimicking the effects of self-rising flour. This simple substitution allows you to bake this classic Dutch treat no matter what flour you have on hand.

How to Bake a Perfect Dutch Pound Cake: Step-by-Step Guide

Baking a traditional Dutch pound cake is a rewarding experience, leading to a golden-brown, aromatic loaf that’s perfect with coffee or tea. Below, you’ll find a step-by-step guide to ensure your cake turns out perfectly every time. For precise measurements of all ingredients and a convenient printable version of the recipe, please refer to the detailed recipe card at the bottom of this blog post.

The journey to this delightful cake begins by creaming together the softened butter and sugar until the mixture is light, fluffy, and airy. This crucial step incorporates air, contributing to the cake’s tender texture. Next, eggs are added one by one, fully incorporating each before adding the next, which helps create a smooth emulsion and prevents the batter from curdling. Once the wet ingredients are perfectly combined, the dry ingredients—self-rising flour and fragrant lemon zest—are gently folded in with a spatula. It’s important not to overmix at this stage, as over-developing the gluten can lead to a tough cake. The smooth batter is then transferred into a prepared loaf pan, its top carefully smoothed out for an even rise. Finally, the cake bakes in a preheated oven at 320 °F (160 °C) until it achieves a beautiful golden-brown color and a perfectly set interior. After baking, a short rest in the tin, followed by cooling on a wire rack, ensures the cake retains its shape and moisture.

• Room Temperature Ingredients – The Secret to Success: It is absolutely critical that all your ingredients, especially butter and eggs, are at room temperature. This ensures they emulsify properly, creating a smooth, homogenous batter that traps air more effectively. Cold ingredients can lead to a lumpy batter, a less airy cake, and a denser, less desirable texture. Plan ahead and take your butter and eggs out of the refrigerator at least an hour before you begin baking.
• Mastering the Mix: Don’t Overbeat!: While creaming butter and sugar until light and fluffy is essential, knowing when to stop mixing is equally important, particularly once the flour is added. The recipe card (conveniently located at the bottom of this blog post) specifies the ideal mixing times and mixer speeds. Adhering to these guidelines is key. Over-mixing, especially after the flour has been incorporated, can over-develop the gluten in the flour, resulting in a dense, tough, and less airy loaf. Gentle folding with a spatula after adding dry ingredients is often best.
• Oven Temperature – A Balancing Act: The right oven temperature is vital for an evenly baked pound cake. For a conventional oven, set it to 320 °F (160 °C). If you’re using a convection oven (which uses a fan to circulate heat), you’ll need to reduce the temperature to 285 °F (140 °C) because convection ovens cook faster and more intensely. Whenever possible, opt for a conventional oven, as it typically allows the cake to rise more evenly, leading to fewer cracks and a more beautiful domed top.
• The Golden Rule: Keep the Oven Door Closed!: Resist the temptation to peek at your cake during the baking process, especially in the first 45-50 minutes. Opening the oven door causes a sudden drop in temperature, which can make the delicate structure of a rising cake collapse. This can result in a sunken middle or a dense, undercooked texture. Trust the process and your oven, and only open the door when it’s time to check for doneness.
• Testing for Doneness: To ensure your Dutch pound cake is perfectly baked through, the classic wooden skewer or toothpick test is invaluable. Simply insert a long wooden skewer into the center of the cake. If it comes out clean with no wet batter or moist crumbs attached, your cake is ready! If there’s still wet batter, return the cake to the oven for another 5-10 minutes and test again.

📖 Recipe

RECIPE CARD

Easy Dutch Pound Cake

Andréa

This easy Dutch pound cake is a traditional recipe, prized for its creamy, moist, and tender texture. It’s a simple joy that doesn’t need anything extra to taste absolutely superb, making it a perfect everyday treat or a base for countless variations.

5 of 16 votes

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Prep Time

15 minutes
mins

Cook Time

1 hour
hr

Total Time

1 hour
hr
15 minutes
mins

Course
Sweets and Sweet Baking

Cuisine
Dutch

Servings

10
slices

Calories

320
kcal

Equipment

• Conventional Oven: Preferred for even heating and optimal cake rise. If using a convection oven (with a heat-circulating fan), remember to decrease the temperature by 30 °F (20 °C) to prevent overbaking.
• Cake Tin (Loaf Pan) 10.5 inch / 26 cm: Essential for shaping your classic pound cake loaf. Ensure it’s properly greased and floured.
• Hand Mixer: Perfect for creaming butter and sugar until light and fluffy, and for incorporating eggs smoothly into the batter. A stand mixer works just as well.
• Silicone Spatula: Ideal for gently folding in the flour and lemon rind, preventing overmixing and ensuring a tender crumb.

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Ingredients

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  ▢
  
  
  1⅔
  cups
  self-rising flour

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  ▢
  
  
  1
  cup
  granulated sugar

• 
  ▢
  
  
  4
  large eggs ,
  size L, at room temperature

• 
  ▢
  
  
  ⅞
  cups
  unsalted butter,
  softened to room temperature, and some extra for buttering the cake tin

• 
  ▢
  
  
  1
  teaspoon
  lemon zest,
  finely grated from fresh lemon

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

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  Preheat your oven to 320 °F (160 °C). This ensures the oven is at the correct temperature for even baking from the moment the cake enters.

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  Thoroughly grease a 10.5 inch / 26 cm loaf pan with softened butter, ensuring all internal surfaces are coated. Then, sprinkle a small amount of flour into the tin. Rotate and tap the pan to coat the bottom and sides evenly with flour, then tap out any excess flour. This prevents the cake from sticking.

• 
  ▢
  
  

  In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 5 minutes, until the mixture is light, pale, and fluffy. This creaming process incorporates air, which is essential for a tender pound cake.
  ⅞ cups butter,
  1 cup sugar

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  ▢
  
  

  Add the large eggs one by one to the butter-sugar mixture. Beat well after each addition, ensuring the previous egg is fully incorporated into the batter before adding the next. This step helps create a stable emulsion and a smooth batter.
  4 eggs

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  Once all the eggs are fully incorporated and the batter is smooth, stop mixing. Do not overmix at this stage.

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  Carefully add the self-rising flour and finely grated lemon zest to the wet batter. Using a silicone spatula, gently fold the ingredients together until just combined. Mix only until no streaks of dry flour remain; overmixing will develop the gluten and result in a tough cake.
  1⅔ cups self-rising flour,
  1 teaspoon lemon zest

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  Pour the batter evenly into your prepared cake tin. Use the back of your spatula to gently flatten the top, ensuring an even surface for baking.

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  Carefully place the cake tin in the preheated oven. Bake for approximately 1 hour, or until golden brown and cooked through.

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  After roughly one hour, your cake should be ready. To confirm, use the skewer method (as described in the Notes section below): insert a wooden skewer into the center of the cake; if it comes out clean, your cake is perfectly baked.

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  Once baked, remove the cake from the oven and let it rest in the tin for 5 minutes. This allows the cake to set further and makes it easier to remove without breaking.

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  After the resting period, carefully invert the cake onto a wire rack and remove the tin. Allow the cake to cool completely on the rack before slicing and serving. This ensures it finishes cooking evenly and maintains its perfect texture.

Notes

1. Self-rising flour – Your shortcut to an airy cake:

The Dutch traditionally opt for self-rising flour when baking their beloved pound cakes. This type of flour already contains a precise amount of baking powder and a touch of salt, which acts as the leavening agent. This built-in leavening is what gives the cake its characteristic airy and light texture, ensuring a reliable rise every time. If self-rising flour isn’t available, you can easily create your own by combining 1 ⅔ cups of all-purpose flour with ¾ teaspoon of baking powder and a pinch of salt. Sift these dry ingredients together thoroughly before adding them to the wet mixture to ensure even distribution and optimal lift.

2. Ingredients Temperature – The Foundation of a Fluffy Cake:

For the best possible structure and airiness in your pound cake, it is absolutely paramount that all your ingredients, especially butter and eggs, are at room temperature. Cold ingredients don’t emulsify properly with creamed butter and sugar. When they are at the same temperature, they combine smoothly, creating a stable emulsion that traps air bubbles effectively. This trapped air is what contributes significantly to the cake’s light, tender, and airy crumb. If ingredients are cold, the batter can appear curdled, resulting in a denser cake. Take them out of the refrigerator at least 1-2 hours before you plan to bake.

3. Don’t Overbeat – The Key to Tenderness:

While vigorously creaming butter and sugar is essential, it’s equally important to avoid overbeating the batter once the flour has been added. The specific times and speeds for mixing outlined in this recipe are crucial. Over-mixing after the flour is introduced develops the gluten in the flour excessively, leading to a tough, chewy, and less airy cake. The goal is to mix just until the ingredients are combined and no streaks of dry flour remain. A silicone spatula is ideal for this gentle final folding.

4. Oven Temperature – Precision for an Even Bake:

Achieving the perfect rise and golden-brown crust requires precise oven temperature. This recipe is designed for a conventional oven at 320 °F (160 °C), where heat distribution allows the cake to rise steadily and evenly. If you are using a convection oven (which has a fan to circulate hot air), you must reduce the temperature to 285 °F (140 °C). Convection ovens cook more intensely and can cause the cake to set too quickly on the outside, leading to a dense interior or excessive cracking. Whenever you have the choice, a conventional oven is often preferred for pound cakes as it encourages a more uniform rise and reduces the likelihood of the cake bursting on top.

5. Don’t Open the Oven Door! – Patience is a Virtue:

Resist the urge to open the oven door during the baking process, especially in the first ¾ of the total baking time. Opening the door causes a sudden drop in temperature, releasing the hot air and steam that are crucial for the cake’s delicate rising structure. This temperature shock can cause your cake to collapse, resulting in a sunken center or a dense, gummy texture. Trust your oven and the baking time, and only peek when instructed or near the very end of the baking cycle.

6. Test if your cake is done – The Skewer Method:

The most reliable way to check if your pound cake is perfectly baked is the classic wooden skewer test. Carefully insert a long wooden skewer or a toothpick into the very center of the cake. If the skewer comes out completely dry and clean, with no wet batter or moist crumbs clinging to it, then your cake is ready!
If it comes out with wet batter or moist crumbs, return the cake to the oven for another 5 to 10 minutes and test again. Repeat until the skewer comes out clean.

7. Storage – Keeping Your Pound Cake Fresh:

• Room Temperature – To maintain its exquisite freshness, store your baked Dutch pound cake at room temperature in an airtight container or tightly wrapped in plastic wrap. It will remain delicious for up to three days, perfect for enjoying a slice whenever a craving strikes.
• Freezer – For longer storage, pound cake freezes exceptionally well. Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be kept in the freezer for up to two months. Thaw at room temperature when you’re ready to enjoy.

8. Nutritional value – Understanding the breakdown:

The calculated nutritional values provided are approximate and are presented per individual slice, based on 10 servings from the recipe. Please note that actual values may vary slightly depending on specific ingredient brands and preparation methods.

Nutrition

Calories:
320
kcal


Carbohydrates:
35
g


Protein:
5
g


Fat:
18
g


Saturated Fat:
11
g


Polyunsaturated Fat:
1
g


Monounsaturated Fat:
5
g


Trans Fat:
1
g


Cholesterol:
108
mg


Sodium:
167
mg


Fiber:
1
g


Sugar:
20
g


Vitamin A:
592
IU


Vitamin C:
1
mg


Iron:
1
mg

Keyword
easy Dutch pound cake, traditional pound cake recipe, homemade loaf cake, moist pound cake, simple baking recipe, classic Dutch treat

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