Description
This classic pound cake recipe features a rich, buttery flavor with a tender, moist crumb. Perfect for any occasion, this simple yet delicious cake combines traditional ingredients and straightforward steps to create a timeless dessert that can be enjoyed plain or paired with fresh fruit and whipped cream.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 cup milk
- 4 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes. This incorporates air for a lighter texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition.
- Pour Batter and Smooth: Pour the prepared batter into the greased pan and use a spatula to smooth the top evenly.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then carefully remove it and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a more moist cake, you can substitute the milk with buttermilk.
- Ensure butter is properly softened for easier creaming and a better texture.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Check doneness starting at 60 minutes to prevent overbaking.
- This pound cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
