Here’s a classic Pound Cake recipe — dense, buttery, and perfect on its own or with fruit and whipped cream. 🍰
Classic Pound Cake Recipe
Ingredients (8–10 servings)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Optional: 2–3 tbsp milk or cream (for extra moistness)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar until light and fluffy (about 3–5 minutes).
3. Add Eggs and Vanilla
- Beat in eggs, one at a time, ensuring each is fully incorporated.
- Stir in vanilla extract.
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into the butter mixture until just combined.
- Optional: fold in 2–3 tbsp milk or cream for a slightly lighter texture.
5. Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Flavor variations: Add lemon or orange zest, almond extract, or mix in berries/chocolate chips.
- Storage: Pound cake keeps well at room temperature, covered, for 3–4 days or can be frozen for longer.
- Serving suggestions: Serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream.
I can also give a one-bowl, super simple pound cake recipe that uses minimal utensils and comes out moist and buttery every time.
Do you want me to provide that simplified version?
