Here’s a classic pound cake recipe that’s buttery, dense, and perfect for any occasion:
Ingredients (for 1 standard 9×5-inch loaf)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar:
- In a large bowl, beat softened butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs:
- Beat in eggs one at a time, mixing well after each addition.
- Mix dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry:
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Stir in vanilla extract.
- Bake:
- Pour batter into prepared pan. Smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Pound Cake
- Room temperature ingredients: Ensures smooth batter and even baking.
- Don’t overmix: Keeps the cake tender.
- Optional flavors: Lemon zest, almond extract, or a swirl of cocoa powder can enhance the flavor.
If you like, I can also give a super-moist pound cake version with a buttery glaze that makes it extra decadent and bakery-style. Do you want me to do that?
