Pound cake
Here’s a classic Pound Cake 🍰 — rich, buttery, dense yet tender, and perfect on its own or with fruit and whipped cream.
Classic Pound Cake
Ingredients (1 loaf or bundt cake):
- 1 cup (2 sticks) butter, softened
- 1½ cups sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
(Optional: ¼ cup milk or sour cream for extra moisture)
Instructions:
- Preheat oven:
325°F (165°C). Grease and flour a loaf pan or bundt pan. - Cream butter & sugar:
Beat butter and sugar until light and fluffy (3–5 minutes). - Add eggs:
Add eggs one at a time, beating well after each. Mix in vanilla. - Add dry ingredients:
Gradually add flour and salt, mixing just until combined.
(Stir in milk or sour cream if using.) - Bake:
Pour batter into pan and smooth top.
Bake 60–75 minutes (loaf pans closer to 60, bundt closer to 70–75) until a toothpick inserted comes out clean. - Cool:
Let cool 15 minutes, then remove from pan and cool completely.
⭐ Tips for Perfect Pound Cake:
- Room temperature ingredients = smooth batter.
- Don’t overmix once flour is added.
- Bake low and slow for even texture.
🔄 Variations:
- Lemon pound cake: Add 2 tbsp lemon zest + glaze with lemon juice & powdered sugar.
- Cream cheese pound cake: Replace ½ cup butter with cream cheese.
- Marble pound cake: Swirl in cocoa powder batter.
If you want, I can give you a Southern cream cheese pound cake, a glazed lemon version, or a mini loaf version perfect for gifting.
