Here’s a classic, buttery Pound Cake recipe—rich, moist, and perfect on its own or with fruit and whipped cream. 🍰🧈
Classic Pound Cake (8–10 servings)
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup (120 ml) milk (optional for slightly softer texture)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
2. Make the batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into butter mixture, alternating with milk if using. Mix until smooth.
3. Bake
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Extra flavor: Add lemon or orange zest for a citrus twist.
- Moist cake: Use room temperature ingredients and don’t overmix.
- Make-ahead: Pound cake keeps well at room temperature for 2–3 days; can also be frozen.
Variations
- Chocolate Pound Cake: Replace ½ cup flour with ½ cup cocoa powder.
- Marble Pound Cake: Swirl chocolate batter into vanilla batter before baking.
- Glazed Pound Cake: Drizzle simple sugar glaze or chocolate ganache over cooled cake.
I can also give a super-moist, ultra-buttery pound cake recipe that’s considered the “ultimate” version, with a soft crumb and golden crust.
Do you want me to give that version?
