Name: 4-Ingredient Pound Cake for Sweet Easy Recipes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 cup unsalted butter, softened; 1 cup sugar; 4 large eggs; 2 cups all-purpose flour

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Ever feel like baking but don’t want to dig through twenty ingredients first? Same here. That’s why this 4-ingredient pound cake is a gem I keep coming back to. It’s buttery, it’s rich, and it only asks for a handful of pantry basics. Nothing too fussy—just a good old-fashioned cake that tastes like something Grandma might’ve whipped up on a lazy Sunday. When I first made this, I was skeptical. I mean, four ingredients? That’s practically cheating. But once the kitchen filled with that warm, sweet aroma, and I took the first bite—crispy edges, tender middle—I was completely sold. You don’t need a stand mixer, just some elbow grease and a bowl. If you’re lucky, someone else will do the dishes. Whether you’re short on time, patience, or just not in the mood to fuss, this recipe checks all the boxes. It’s perfect for unexpected guests, midnight cravings, or those days when comfort food feels like the only thing that makes sense. And hey, if you decide to top it with whipped cream or berries, I’m not judging. I’d probably do the same.

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 4-Ingredient Pound Cake
8) Try these Cakes next!
9) 4-Ingredient Pound Cake Recipe
10) Nutrition

1) Key Takeaways

This is one of the best sweet easy recipes that actually delivers on flavor.
You only need 4 pantry ingredients to bake this buttery cake.
Perfect for beginners and surprisingly adaptable with toppings or tweaks.
This recipe sits at the sweet spot of quick and easy recipes.

2) Easy 4-Ingredient Pound Cake Recipe

Some days call for fancy desserts, and other days, you just want cake. Plain, buttery, no-fuss cake. I’ve got your back. This sweet easy recipe for pound cake only asks for four ingredients. That’s it. Just four. If your pantry’s halfway stocked, you’ve probably already got what you need.

I remember the first time I made it, I was halfway through watching a rerun of my favorite baking show. I wasn’t even planning to cook, but I had this sudden cake craving I couldn’t shake. With no boxed mix in sight and not much in the fridge, I gambled on this. And wow, it paid off. That golden crust. The soft crumb. The smell. It filled my kitchen and my heart.

This recipe isn’t trying too hard. It knows what it is. It’s one of those quick and easy recipes you’ll come back to when you’re short on time, energy, or both. And when you need something a little sweet, a little old-fashioned, and totally reliable. Bonus: it holds up great with a scoop of ice cream or a swipe of jam.

3) Ingredients for 4-Ingredient Pound Cake

Unsalted Butter Let it sit on your counter till it’s soft enough to leave a thumbprint. Don’t melt it, though. You want that creamy texture to hold when you cream it with the sugar. It’s what gives this cake that rich base.

Sugar Regular granulated sugar keeps things classic. It sweetens the batter without overpowering the buttery flavor. If you’re tempted to go wild with brown sugar or a sugar substitute, I get it. But trust me, plain white sugar does the trick here.

Eggs You’ll want to use large eggs. Room temperature helps them blend in more easily. One at a time. Don’t rush this. You’re building structure here, not just throwing stuff in a bowl.

All-Purpose Flour Good old plain flour holds this whole thing together. Don’t overmix it, or you’ll end up with a brick instead of a cake. Mix just until it’s smooth and then walk away. It knows what to do from there.

4) How to Make 4-Ingredient Pound Cake

Step 1. Preheat your oven to 350 degrees Fahrenheit. Grease your loaf pan and give it a dusting of flour. This will help that beautiful golden crust release cleanly once baked.

Step 2. In a large bowl, beat the butter and sugar together until fluffy. It should look pale and feel light. This is your air pocket magic moment. Take your time here.

Step 3. Add the eggs one at a time. Stir gently after each one. You’ll see the batter begin to thicken and shine. That’s a good sign. It’s getting cozy.

Step 4. Add the flour gradually. Stir until the batter comes together. No need to beat it to death. Just mix until you don’t see dry bits anymore.

Step 5. Pour the batter into your prepared pan. Use a spatula to smooth out the top. You don’t need it perfect. This isn’t a pageant.

Step 6. Bake for 55 minutes. Check around the 50-minute mark just in case your oven runs hot. A toothpick should come out with a few moist crumbs, not wet batter.

Step 7. Let the cake cool for 10 minutes in the pan. Flip it out gently onto a wire rack and let it finish cooling. Try not to cut it too early—it smells amazing, but patience pays off.

5) Tips for Making 4-Ingredient Pound Cake

Use room temp ingredients. They mix better and give a more even bake. Cold butter won’t cream, and cold eggs can make your batter lumpy. Let them sit on the counter while your oven heats up.

Don’t skimp on the mixing time when creaming butter and sugar. This helps trap air which lifts the cake while it bakes. It’s a small thing with big payoff. You’ll see that rise and feel proud you didn’t rush.

Don’t go wild with toppings the first time. This sweet easy recipe works best when you keep it simple. Learn it. Then, next time, go nuts with lemon zest, chocolate chips, or almond extract if you feel bold.

6) Making 4-Ingredient Pound Cake Ahead of Time

You can totally make this pound cake ahead of time. I’ve done it on Sunday nights and had dessert sorted for the next three days. Once baked and cooled, wrap it tightly in foil or plastic wrap. It keeps its texture and flavor beautifully for up to three days at room temp.

If you’re planning to serve it later in the week, you can even freeze it. Wrap it well and store in a freezer-safe bag. It’ll stay good for up to two months. To serve, let it thaw on the counter for a few hours. Tastes just like fresh.

When you need a quick dessert, a frozen slice of this cake reheated in the oven or microwave with a spoonful of jam can feel downright luxurious. It’s the perfect example of sweet easy recipes making life better.

7) Storing Leftover 4-Ingredient Pound Cake

After it cools, wrap the cake up and store it at room temperature. It’ll stay good for up to three days. If you want it to last longer, tuck it in the fridge. It might firm up a bit but will still taste great.

If you slice it ahead, wrap each piece individually. That way, you can grab a slice whenever you want without drying out the rest. This also works great if you plan to pack it in lunches or sneak a snack at midnight.

Want it warm? Toast a slice for a few minutes in the oven or on a pan. Spread on some butter or jam. Instant comfort. This cake might be one of the best bread easy recipes you’ve ever tried.

8) Try these Cakes next!

9) 4-Ingredient Pound Cake Recipe