Here’s a classic, moist Pound Cake recipe 🍰
Ingredients (for 9×5-inch loaf)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- Optional: 2–3 tbsp milk or cream for extra moisture
Instructions
- Preheat oven
350°F (175°C). Grease and flour a 9×5-inch loaf pan. - Cream butter & sugar
Beat butter and sugar until light and fluffy (3–4 minutes). - Add eggs
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. - Mix dry ingredients
In a separate bowl, whisk flour and salt. Gradually fold into butter mixture until smooth. - Optional
Add milk or cream if batter feels too thick. - Bake
Pour batter into prepared pan. Bake 55–65 minutes, until a toothpick comes out clean. - Cool & serve
Let cake cool 10–15 minutes in the pan, then remove and cool completely on a wire rack.
Tips
- For extra flavor, add lemon or orange zest.
- Can make mini loaf pans for individual servings (reduce baking time to ~30–35 minutes).
- Optional glaze: powdered sugar mixed with milk or citrus juice.
I can also give a rich buttery bundt version, chocolate swirl pound cake, or cream cheese–filled version.
