Ahh, pound cake 🍰 — classic, buttery, and perfectly dense yet tender. It’s called “pound” cake because traditionally it used a pound each of butter, sugar, eggs, and flour! Here’s a simple, foolproof version you can make at home.
🍰 Classic Pound Cake
Ingredients
- 1 cup (230 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
Instructions
- Preheat oven
- 175°C / 350°F. Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar
- Beat until light and fluffy (3–5 minutes).
- Add eggs
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Combine dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Mix wet and dry
- Gradually add dry ingredients to butter mixture, alternating with milk.
- Stir in vanilla. Don’t overmix.
- Bake
- Pour batter into prepared pan.
- Bake 55–65 minutes, until a toothpick comes out clean.
- Cool
- Let cake cool in the pan 10–15 minutes, then transfer to a wire rack.
✨ Tips for Perfect Pound Cake
- Room temperature ingredients = smoother batter
- Don’t overmix once flour is added, or cake can be tough
- Add-ins: lemon zest, almond extract, chocolate chips, or berries
- Serving: dust with powdered sugar, glaze, or serve with fresh fruit
If you want, I can give you a super moist one-bowl pound cake or a lemon or chocolate variation that’s extra flavorful.
Do you want me to do that?
