A classic pound cake is rich, buttery, and wonderfully simple—traditionally made with equal parts butter, sugar, eggs, and flour. Here’s a foolproof version:
Classic Pound Cake
Ingredients (serves 8–10):
- 1 cup (225g) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions:
- Preheat oven: 170°C (325°F). Grease and flour a loaf pan.
- Cream butter & sugar:
Beat butter and sugar together until light, fluffy, and pale in color. This step is key for a soft texture. - Add eggs:
Add eggs one at a time, mixing well after each addition. - Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. - Combine:
Gradually add dry ingredients to the batter, alternating with milk. Mix gently. Stir in vanilla. - Bake:
Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
💡 Optional Add-Ons:
- Lemon zest for a citrus twist
- Chocolate chips for richness
- A simple glaze (powdered sugar + milk) on top
This cake is perfect on its own or served with fresh fruit, whipped cream, or tea.
If you want, I can give you a moist lemon pound cake or a marble (vanilla + chocolate) version that looks bakery-style.
