Here’s a classic Pound Cake recipe—rich, buttery, dense yet tender, and perfect for slicing, serving with berries, or enjoying with tea or coffee. 🍰
This makes one 9×5-inch loaf or an 8-inch bundt.
Classic Pound Cake
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) milk or cream, room temperature
- 1 tsp vanilla extract
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or bundt pan.
2. Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (3–5 minutes).
3. Add Eggs
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
4. Combine Dry & Wet Ingredients
- Whisk flour, baking powder, and salt together.
- Add dry ingredients alternately with milk to butter mixture (start and end with flour).
- Mix gently until just combined—do not overmix.
5. Bake
- Pour batter into prepared pan.
- Bake 55–65 minutes (loaf) or 50–60 minutes (bundt), until a toothpick inserted comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
Tips & Variations
- Extra moist: Use half butter, half oil, or add 1–2 tbsp sour cream.
- Flavor twists: Lemon or orange zest, almond extract, or cocoa powder swirl.
- Topping: Dust with powdered sugar, glaze with simple icing, or drizzle melted chocolate.
- Mini loaves or bundt pans: Adjust baking time (30–40 min for mini loaves).
If you want, I can give a super-rich bakery-style pound cake that’s ultra-moist, tender, and keeps for days without drying out.
Do you want me to do that?
