🍰 Pound Cake (Classic & Buttery)
A rich, dense cake that’s perfect plain or with fruit and whipped cream.
Ingredients (8–10 slices)
- 1 cup (225 g) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ÂĽ tsp salt
- 1 tsp vanilla extract
- Optional: lemon zest or almond extract
Instructions
- Preheat oven: 170°C / 325°F. Grease and line a loaf pan.
- Cream butter & sugar: Beat until light and fluffy (3–4 minutes).
- Add eggs: Add one at a time, beating well after each.
- Mix dry ingredients: Flour, baking powder, and salt.
- Combine: Gently mix dry ingredients into batter. Stir in vanilla (and zest if using).
- Bake: Pour batter into pan and bake 55–65 minutes until golden and a toothpick comes out clean.
- Cool: Let cool 10 minutes in pan, then transfer to a rack.
Tips
- Don’t rush creaming butter and sugar—this gives the cake its texture.
- If top browns too fast, loosely cover with foil.
- Serve with berries, powdered sugar, or a simple glaze.
Want a lemon pound cake, marble version, or mini loaf recipe next?
