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Classic Pound Cake

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This Classic Pound Cake is rich, buttery, and perfectly moist with a tender crumb. Made with simple pantry ingredients, it’s an elegant dessert that pairs beautifully with fresh fruit, whipped cream, or a dusting of powdered sugar.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan.
  2. In a large mixing bowl, beat butter and sugar together on medium speed for 4–5 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry mixture to the butter mixture, alternating with milk, beginning and ending with flour. Mix just until combined. Stir in vanilla.
  6. Pour batter into prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

  • Ensure butter, eggs, and milk are at room temperature for best results.
  • Avoid overmixing the batter to maintain a tender crumb.
  • Serve plain, dusted with powdered sugar, or topped with berries and cream.
  • This cake can be wrapped tightly and frozen for up to 3 months.

Nutrition

Find it online: https://deliceflash.com/classic-pound-cake/