Here’s a classic Pound Cake recipe—rich, buttery, and perfect on its own or with fruit and whipped cream.
Ingredients (for a 9×5-inch loaf)
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Instructions
- Preheat the oven:
Preheat to 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 (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 ingredients:
Gradually add flour mixture to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined—don’t overmix. - Bake:
Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
💡 Tips:
- For extra flavor, add a teaspoon of almond extract or the zest of one lemon.
- Dust with powdered sugar or glaze with a simple sugar glaze for a finishing touch.
- Serve with fresh berries, whipped cream, or a drizzle of chocolate.
If you want, I can give a moist, bakery-style pound cake recipe that stays soft for days and has a golden crust—perfect for slicing thick or serving with ice cream.
Do you want me to provide that version?
