Here’s a complete guide to making a classic Pound Cake—rich, buttery, and dense, perfect for dessert or tea time.
Ingredients (9×5-inch loaf pan)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 cup whole milk
Optional: zest of 1 lemon or orange for extra flavor
Instructions
- Preheat oven: 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
- Add eggs and vanilla:
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and optional citrus zest.
- Incorporate dry ingredients:
- In a separate bowl, whisk flour and salt.
- Add flour alternately with milk to the butter mixture, beginning and ending with flour. Mix until smooth.
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Room temperature ingredients ensure smooth batter and even baking.
- Don’t overmix once flour is added to keep the cake tender.
- Optional glaze: Mix powdered sugar with a little milk or lemon juice and drizzle over the cooled cake.
- Can be frozen for up to 2 months; wrap tightly in foil and then in plastic wrap.
If you want, I can also give a sheet-pan or mini pound cake version that’s faster and makes multiple small cakes for easy serving or gift-giving.
Do you want me to do that?
