Here’s a classic, buttery pound cake recipe — soft, dense, and perfect on its own or with toppings.
🍰 Classic Pound Cake
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk, room temperature
Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2️⃣ Cream Butter and Sugar
- Beat butter and sugar together until light and fluffy (3–5 minutes).
3️⃣ Add Eggs
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
4️⃣ Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
5️⃣ Combine Batter
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour.
- Mix until just combined — don’t overmix.
6️⃣ Bake
- Pour batter into prepared pan.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- If top browns too fast, tent with foil.
7️⃣ Cool
- Let cool in pan 10–15 minutes, then remove and cool completely on a wire rack.
Optional Variations
- Lemon Pound Cake: Add 2 tsp lemon zest and 2 tbsp lemon juice.
- Chocolate Swirl: Fold in ¼ cup cocoa powder with 2 tbsp milk and swirl before baking.
- Glazed: Drizzle with simple powdered sugar glaze (1 cup powdered sugar + 2–3 tbsp milk).
If you want, I can also give a super-moist cream cheese pound cake version that stays soft for days. Do you want that version too?
