Description
This Delicious Pound Cake recipe is a classic American dessert featuring a moist, buttery texture and a rich vanilla flavor. Perfectly baked to a golden finish, this pound cake is easy to prepare and ideal for serving with fresh berries or whipped cream.
Ingredients
Scale
Butter and Sugar
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
Wet Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which will help create a tender crumb.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth and well-emulsified batter.
- 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 Batter: Gradually add the dry ingredient mixture to the butter and sugar blend, alternating with the whole milk. Stir gently to combine after each addition but avoid overmixing to preserve cake’s softness.
- Add Vanilla Extract: Stir in the pure vanilla extract until just incorporated, enhancing the cake’s flavor without overpowering it.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan and gently smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, add a teaspoon of almond extract or a zest of lemon to the batter before baking.
- This pound cake pairs wonderfully with fresh berries and whipped cream.
