Here’s a classic, buttery pound cake recipe that’s rich, moist, and simple to make:
🍰 Classic Pound Cake Recipe
🧂 Ingredients (for 8–10 servings)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
🔪 Instructions
- Preheat oven to 175°C. Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine dry ingredients (flour, baking powder, salt) in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
✨ Tips for a Perfect Pound Cake
- Use room-temperature ingredients for smoother batter.
- Don’t overmix once you add flour—keeps cake tender.
- For extra flavor, add lemon zest, almond extract, or chocolate chips.
- Can be glazed with simple powdered sugar glaze or dusted with cocoa/powdered sugar.
If you want, I can also give a moist, ultra-buttery Pakistani-style pound cake version that uses yogurt for extra softness.
