Pound Cake Recipe
Pound Cake Recipe
Table of Contents
Pound Cake Recipe
This pound cake recipe delivers the perfect balance of buttery flavor and a tender crumb. Whether you’re celebrating a special occasion or enjoying a cup of coffee, this classic pound cake is the ultimate dessert. With just a few ingredients, you’ll create a deliciously moist cake that’s perfect for any gathering.
Description
If you’re looking for a timeless, crowd pleasing dessert, this pound cake recipe is your answer. The simplicity of this cake lies in its ingredients: butter, sugar, eggs, and flour. These basic ingredients combine to create a moist, buttery cake with a golden crust that melts in your mouth. The name “pound cake” comes from the traditional recipe, which calls for a pound of each of these ingredients, but modern versions like this one offer a slightly lighter texture while maintaining the signature richness.
The versatility of a classic Pound Cake Recipe makes it perfect for a variety of occasions. Whether you enjoy it plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream, this cake is sure to impress. It can also serve as a base for other desserts like trifles or cake parfaits.
With a prep time of just 15 minutes and a cook time of about an hour, this Pound Cake Recipe
is a quick and easy option for anyone who loves baking. Plus, the result is a cake that holds up well for days, making it perfect for meal prep or for bringing to a potluck or family gathering.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven & Prepare Pan:
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal of the cake. - Cream Butter & Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium speed for about 3-5 minutes, until the mixture is light and fluffy. - Add Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Alternate Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix just until combined do not overmix to keep the cake light and tender. - Add Vanilla:
Stir in the vanilla extract for a delicious, aromatic flavor. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. - Cool the Cake:
Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. - Serve & Enjoy:
Slice and serve the pound cake on its own or with your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.
Notes
- Storage: Store the pound cake at room temperature in an airtight container for up to 3-4 days. It can also be frozen for up to 2-3 months. To freeze, wrap it tightly in plastic wrap and foil.
- Flavor Variations: You can add citrus zest (lemon, orange, or lime) to the batter for a refreshing twist, or mix in chocolate chips or chopped nuts for added texture.
- Baking Time: If you use a different-sized pan, adjust the baking time. A smaller pan may need more time, while a larger pan could require less.
you may like : Ricotta Cheesecake Recipe
Pound Cake Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven & Prepare Pan:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal of the cake.
- Cream Butter & Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium speed for about 3-5 minutes, until the mixture is light and fluffy.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet & Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix just until combined—do not overmix to keep the cake light and tender.
- Add Vanilla:
- Stir in the vanilla extract for a delicious, aromatic flavor.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Serve & Enjoy:
- Slice and serve the pound cake on its own or with your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.
Notes
- Storage: Store the pound cake at room temperature in an airtight container for up to 3-4 days. It can also be frozen for up to 2-3 months. To freeze, wrap it tightly in plastic wrap and foil.
- Flavor Variations: You can add citrus zest (lemon, orange, or lime) to the batter for a refreshing twist, or mix in chocolate chips or chopped nuts for added texture.
- Baking Time: If you use a different sized pan, adjust the baking time. A smaller pan may need more time, while a larger pan could require less.
