Pound Cake 🍰 — a rich, buttery classic with a tight, tender crumb and golden crust. Traditionally made with a pound each of butter, sugar, eggs, and flour — but modern versions are slightly adjusted for balance and texture.
Classic Buttery Pound Cake (Loaf Pan – Serves 8–10)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: ½ tsp baking powder (for a slightly lighter texture)
Instructions
- Preheat Oven:
350°F (175°C). Grease and flour a 9×5-inch loaf pan. - Cream Butter & Sugar:
Beat together 3–5 minutes until light and fluffy. This step creates structure. - Add Eggs:
Mix in eggs one at a time, beating well after each addition. Stir in vanilla. - Add Dry Ingredients:
Whisk flour and salt (and baking powder if using).
Fold into batter just until combined — don’t overmix. - Bake:
Pour into prepared pan.
Bake 55–65 minutes, until a toothpick comes out clean. - Cool:
Cool 15 minutes in pan, then remove to a rack to cool completely.
Tips for Perfect Pound Cake
- Use room temperature ingredients for a smooth batter.
- Do not overmix once flour is added — this keeps the cake tender.
- For extra flavor, add:
- 1 tbsp lemon zest 🍋
- ½ tsp almond extract
- A swirl of cinnamon sugar
Serving Ideas
- Dust with powdered sugar
- Top with fresh berries and whipped cream
- Toast slices lightly and serve with butter
- Drizzle with a simple glaze (powdered sugar + milk)
If you’d like, I can give you a super-moist sour cream pound cake version that’s extra rich and never dry.
