pound cake mix
A classic pound cake is rich, buttery, and dense, making it perfect for any occasion. This homemade pound cake mix is an easy pantry staple that lets you whip up a fresh pound cake anytime with minimal effort!
Equipment
- Mixing bowl –
- Whisk –
- Airtight container or ziplock bag
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered milk optional for richer texture
- 1 teaspoon vanilla powder optional for flavor boost
Instructions
How to Make the Pound Cake Mix:
- In a mixing bowl, whisk together flour, sugar, baking powder, salt, powdered milk, and vanilla powder.
- Store in an airtight container or ziplock bag for up to 3 months in a cool, dry place.
- When ready to bake, follow the baking instructions below.
How to Use the Mix to Bake a Pound Cake:
- Additional Ingredients Needed:
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup whole milk (if not using powdered milk in the mix)
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, beat the butter until smooth.
- Add the pound cake mix and mix until it resembles coarse crumbs.
- Add eggs, milk, and vanilla extract, then beat until smooth.
- Pour batter into the greased loaf pan and bake for 50-60 minutes, until golden brown.
- Let cool for 10 minutes, then remove from pan and cool completely before slicing.
Notes
- For a lemon version: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice.
- For a chocolate version: Replace ¼ cup flour with cocoa powder.
- For a marble pound cake: Swirl in melted chocolate or cocoa batter before baking.
- Storage: Store baked pound cake at room temperature for 3 days or refrigerate for up to 1 week.