Absolutely! Here’s a classic pound cake recipe—rich, buttery, and perfectly tender. It’s called “pound cake” because the original recipe used a pound each of butter, sugar, eggs, and flour—but modern versions are a bit lighter while keeping that dense, buttery texture.
Classic Pound Cake
Ingredients (8–10 servings)
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk (whole milk preferred)
Instructions
- Preheat the oven:
- 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or use a nonstick spray).
- Cream butter and sugar:
- In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla:
- Beat in eggs, one at a time, then add vanilla extract.
- Mix dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry:
- Gradually add flour mixture to the butter mixture, alternating with milk.
- Start and end with flour. Mix until just combined—don’t overmix.
- Bake:
- Pour batter into the prepared pan. Smooth the top.
- Bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
- Serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream.
Tips for Perfect Pound Cake
- Room temperature butter and eggs create a smoother, fluffier batter.
- For extra flavor, add 1 tsp lemon or orange zest to the batter.
- Want a crisp golden top? Brush with a little melted butter 5 minutes before baking is done.
- Pound cake also freezes well—wrap in foil or plastic wrap and freeze for up to 3 months.
If you want, I can give a super-moist, quick pound cake recipe that uses a single bowl and only 10–15 minutes prep time—perfect for a fast dessert.
Do you want me to do that?
