Pound Cake 🍰 — a classic, rich, buttery cake that’s simple yet incredibly satisfying. Its name comes from the traditional recipe: originally 1 pound each of flour, butter, sugar, and eggs.
Characteristics
- Dense and moist
- Sweet but not overly rich
- Fine crumb with a slightly crisp crust
- Perfect for tea, coffee, or fruit toppings
Classic Pound Cake Recipe (Loaf Pan, Serves 8–10)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- Optional: ½ tsp baking powder (for slightly lighter texture)
Instructions
- Preheat Oven:
- 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream Butter and Sugar:
- Beat butter and sugar together until light and fluffy (~3–5 minutes).
- Add Eggs:
- Beat in eggs one at a time, mixing well after each.
- Stir in vanilla.
- Incorporate Dry Ingredients:
- Sift together flour, salt, and optional baking powder.
- Gradually fold into the wet mixture until smooth.
- Bake:
- Pour batter into prepared pan.
- Bake 55–65 minutes, or until a toothpick inserted comes out clean.
- Let cool 10–15 minutes in pan, then remove to wire rack.
Tips for Success
- Don’t overmix after adding flour — keeps the cake tender.
- Room temperature ingredients (butter, eggs) blend better.
- For extra flavor: add lemon zest, almond extract, or swirl in chocolate.
- Can be made in a Bundt pan for a fancier presentation.
If you want, I can give a super-moist, ultra-buttery version with a golden crust that’s a crowd-pleaser every time.
Do you want me to share that version?
