Copycat Entenmann’s Pound Cake

Closeup of Copycat Entenmann's Pound Cake.

Copycat Entenmann’s Pound Cake Recipe

Copycat Entenmann’s Pound Cake Recipe. Dive into the scrumptious world of baking with our delightful cake recipe. This easy-to-make, kid-friendly dessert offers a rich, buttery taste that is sure to impress your family and friends.

Bring the classic Entenmann’s flavor to life in your own kitchen, and enjoy the satisfaction of creating a homemade treat that everyone will love.

Ideal for family gatherings, after-school snacks, or simply satisfying a sweet tooth, this recipe is a must-try for dessert enthusiasts.

There’s no need for complicated techniques or obscure ingredients; this recipe is designed to be approachable and enjoyable for bakers of all skill levels.

This cake is a versatile dessert that pairs perfectly with a cup of coffee, a scoop of ice cream, or a drizzle of your favorite sauce.

No matter how you choose to enjoy it, this pound cake will undoubtedly become a cherished addition to your recipe collection.

So, get ready to indulge in the irresistible flavors of this homemade delight and make every day a special occasion with our easy, kid-friendly recipe.

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A half sliced Copycat Entenmann's Pound Cake on a white plate with a white background.

Don’t have a Stand Mixer? This is the one we use, and recommend:

Closeup of Copycat Entenmann's Pound Cake.

Copycat Entenmann’s Pound Cake

Nesting Lane Indulge
Recreate the delicious Entenmann's Pound Cake at home with our easy, step-by-step guide. Perfect for beginners and loved by all ages!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10



  • Set oven to 325° F.
  • Use cooking spray on 8½ inch loaf pan.
  • In a mixer, beat butter and powdered sugar on high for 5 minutes.
  • Add 1 egg and a bit of flour to the mixer, beat for 2 minutes.
  • Put in 2nd egg and half of leftover flour, beat for 2 minutes.
  • Add 3rd egg, all remaining flour and extract, beat for 2 minutes.
  • Transfer the batter into the pan, level it.
  • Bake in the oven for 65 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool on a wire rack for 30 minutes.
  • Remove the loaf from the pan.
  • Cut the loaf into ½ inch slices.


Can be frozen for up to 6 months, slice before freezing the loaf.
If you don’t have a stand mixer, you can use a hand mixer and a large mixing bowl.


Calories: 356.6kcalCarbohydrates: 40gProtein: 4.2gSaturated Fat: 12.2gTrans Fat: 20gCholesterol: 104.6mgSodium: 184.3mgFiber: 0.6gSugar: 23.6g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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