Here’s a classic Pound Cake recipe—rich, buttery, and perfect for slicing with tea or coffee. 🍰✨
Classic Pound Cake
Ingredients (for a 9×5-inch loaf pan)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) milk
Instructions
- Preheat oven
- Preheat oven to 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 (3–4 minutes).
- Add eggs and vanilla
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Combine dry and wet ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to butter mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Bake
- Pour batter into prepared pan. Smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
Tips
- Room temperature ingredients: Helps batter mix evenly and produces a tender crumb.
- Flavor variations: Add lemon zest, orange zest, almond extract, or swirl in chocolate.
- Storage: Wrap tightly; keeps at room temperature for 2–3 days, or freeze slices for longer storage.
- Moistness: Don’t overmix the batter—overmixing can make the cake dense.
I can also give you a super simple, one-bowl pound cake recipe that’s ready in under 10 minutes of prep—great for beginners or quick baking.
Do you want me to do that?
