Here’s a classic Pound Cake recipe—rich, buttery, and perfectly moist 🍰
🍰 Classic Pound Cake
Ingredients (Serves 8–10)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp baking powder (for slightly lighter texture)
Instructions
1. Preheat Oven
- Preheat oven to 350°F / 175°C.
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add Eggs
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, salt, and optional baking powder.
- Gradually add flour to the butter mixture, folding gently until just combined.
5. Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Tips & Variations
- Flavor twists: add lemon zest, almond extract, or a swirl of cocoa powder.
- Moisture boost: substitute 2 tbsp of milk or sour cream for a richer texture.
- Glaze or topping: drizzle with simple powdered sugar glaze, or sprinkle sliced almonds on top before baking.
- Pan check: if the top browns too quickly, tent with foil halfway through baking.
If you want, I can also give a quick 1-bowl pound cake recipe that’s easier and doesn’t require a mixer.
Do you want me to do that?
