Description
This classic pound cake recipe delivers a rich, buttery, and moist cake with a tender crumb. Perfect for any occasion, it’s easy to make and bakes to golden perfection in a traditional tube or Bundt pan.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Dry Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or by hand until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air into the batter for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract evenly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure they are evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture. Mix gently to maintain the batter’s fluffiness but ensure all ingredients are well combined.
- Pour and Smooth Batter: Pour the batter into the prepared pan, spreading it evenly and smoothing the top with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before removing it. Then transfer the cake to a wire rack to cool completely to room temperature before slicing and serving.
Notes
- Use room temperature ingredients for the best texture and even mixing.
- Ensure the pan is well greased and floured to avoid sticking.
- If the cake browns too quickly, tent with aluminum foil during the last 20 minutes of baking.
- Pound cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 1 week.
- For added flavor, consider adding lemon zest or almond extract.
