Sarra Ina Garten pound cake recipes showcase her mastery of simple, butter-rich baking at its most satisfying. This collection covers everything from her citrusy orange loaf with a sweet glaze to a rich cream cheese vanilla cake coated in crunchy demerara sugar.
1. Orange Pound Cake
Fresh orange zest and juice give this loaf a bright, citrusy punch that cuts right through the butter and sugar. The batter comes together with sour cream for extra moisture, then bakes for about 55 minutes until golden. A simple confectioners’ sugar and orange juice glaze drizzled over the top makes it shine.
2. Plain Pound Cake
Buttery and simple, this classic loaf relies on good butter, sugar, eggs, and buttermilk for a moist, tender crumb. It bakes in about an hour and makes two full loaves, so there’s always one to share or freeze. No glaze, no frills, just a perfect slice of golden cake.
Get the Recipe at Food Network
3. Honey Vanilla Pound Cake
Golden and fragrant, this single-loaf cake gets its warmth from two tablespoons of honey and a touch of lemon zest stirred into the batter. Cake flour keeps the crumb incredibly tender and fine. Ready in about an hour and 35 minutes, it’s just as good on its own as it is with fresh berries.
Get the Recipe at Food Network
4. Vanilla Cream Cheese Pound Cake
Rich cream cheese beaten with butter creates an incredibly dense, velvety crumb that stays moist for days. Real vanilla bean seeds and vanilla extract give it a deep, warm flavor. Ina suggests serving slices over melted vanilla ice cream with fresh raspberries on top.
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5. Perfect Pound Cake
Demerara sugar pressed into the greased pan gives this cake a caramelized, crunchy crust that shatters with every bite. The batter is made with cake flour sifted three times, heavy cream, vanilla bean, and a hint of orange zest. It bakes in a tube pan or two loaf pans and starts in a cold oven for an even, golden rise.
Get the Recipe at Barefoot Contessa
6. Lemon Cake
Bright lemon zest and fresh lemon juice flavor both the batter and a warm lemon syrup that soaks into the loaves right out of the oven. Buttermilk adds tang and keeps the crumb soft, while a sweet lemon glaze drizzled on top seals in all that citrus flavor. This one makes two loaves and tastes even better the next day.
Get the Recipe at Food Network
7. Lemon Yogurt Cake
Tangy whole-milk yogurt replaces butter in this lighter, incredibly moist loaf with bold lemon zest and vegetable oil in the batter. A lemon sugar syrup poured over the warm cake locks in moisture, and a simple lemon glaze finishes it off. Ready in about 50 minutes, it’s one of Ina’s easiest cakes to bake.
