Here’s a classic pound cake recipe 🍰—rich, buttery, and perfect for tea or dessert:
🍰 Classic Pound Cake
Ingredients (8–10 servings)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 4 large eggs
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter & sugar
- Beat butter and sugar until light and fluffy (3–5 minutes).
- Add eggs
- Beat in eggs one at a time until well combined.
- Mix dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Combine
- Gradually add dry ingredients and milk to the butter mixture.
- Stir in vanilla extract. Do not overmix.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes or until a toothpick comes out clean.
- Cool
- Let cool in pan 10 minutes, then transfer to a wire rack.
⭐ Tips & Variations
- Lemon pound cake: add 1 tsp lemon zest and 1 tbsp lemon juice
- Chocolate swirl: fold in ¼ cup cocoa powder to part of the batter
- Mini loaf or cupcakes: bake 25–30 minutes for smaller portions
- Glaze: drizzle powdered sugar glaze or chocolate over cooled cake
I can also give a no-mixer version, moist sour cream pound cake, or air fryer mini pound cakes next if you want.
Do you want one of those?
