Here’s a classic, buttery Pound Cake recipe—rich, moist, and perfect for dessert or tea time 🍰🧈
🍰 Classic Pound Cake
🧾 Ingredients (makes 1 loaf)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ¼ tsp salt
- Optional: 2–3 tbsp milk or sour cream (for extra moistness)
👩🍳 Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
3. Add eggs and vanilla
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
4. Incorporate dry ingredients
- In a separate bowl, whisk flour and salt.
- Gradually fold flour into the batter until smooth.
- Optional: add milk or sour cream if batter seems too thick.
5. Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
6. Serve
- Slice and serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.
💡 Tips
- Room temperature ingredients: Ensure butter and eggs are at room temperature for a smoother batter.
- Add-ins: Fold in chocolate chips, lemon zest, or nuts for extra flavor.
- Storage: Wrap cooled cake in plastic wrap; keeps fresh 3–4 days at room temperature.
🍽️ Variations
- Lemon pound cake: Add 2 tsp lemon zest and 1–2 tbsp lemon juice.
- Chocolate pound cake: Replace ¼ cup flour with ¼ cup cocoa powder.
- Marble pound cake: Swirl in chocolate batter for a two-tone effect.
If you want, I can give a super-moist 3-ingredient shortcut pound cake that’s ready in under an hour and still tastes homemade 🍰⏱️.
Do you want me to do that?
