Here’s a classic, buttery Pound Cake—dense but tender, rich, and perfect plain or dressed up with fruit and whipped cream 🍰
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup whole milk or heavy cream
Instructions
- Preheat Oven
- Preheat to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan or bundt pan.
- Cream Butter & Sugar
- Beat butter and sugar together until very light and fluffy (3–5 minutes).
- This step is key for texture.
- Add Eggs
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla.
- Add Dry Ingredients & Milk
- Mix flour and salt together.
- Add to batter alternately with milk, beginning and ending with flour.
- Mix just until combined.
- Bake
- Pour batter into prepared pan and smooth top.
- Bake 70–80 minutes (loaf) or 60–70 minutes (bundt), until a toothpick comes out clean.
- Cool & Serve
- Cool in pan 15 minutes, then turn out onto a rack to cool completely.
Tips & Variations
- Lemon pound cake: Add 2 tbsp lemon juice + zest of 1 lemon.
- Cream cheese pound cake: Replace ½ cup butter with cream cheese.
- Vanilla glaze: Powdered sugar + milk + vanilla, drizzled on top.
- Even better the next day!
If you want, I can give you a Southern-style pound cake, a lemon-glazed version, or a marble pound cake 🍋🍫
