Description
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
Scale
- 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
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large mixing bowl, beat butter and sugar together on medium speed for 4–5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with milk, beginning and ending with flour. Mix just until combined. Stir in vanilla.
- Pour batter into prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- 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
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg