Here’s a classic Pound Cake recipe — rich, buttery, and tender with a fine crumb. Perfect for dessert, tea time, or festive occasions.
🍰 Classic Pound Cake
Ingredients (1 loaf)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 tsp almond extract or 1 tbsp milk for extra moisture
Instructions
- Preheat oven
350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper. - Cream butter and sugar
Beat butter and sugar together until light and fluffy (about 3–5 minutes). - Add eggs
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. - Mix dry ingredients
In a separate bowl, whisk together flour and salt. Gradually fold into the butter-egg mixture until smooth. - Add flavoring
Stir in vanilla and optional almond extract or milk. - Bake
Pour batter into prepared pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Room temperature ingredients make a smoother batter.
- For a golden crust, brush top with melted butter before baking.
- Pound cake keeps well at room temperature for 2–3 days, or refrigerate up to a week.
- Variations: swirl in chocolate or berries, add citrus zest, or top with glaze.
I can also give a super moist 3-ingredient pound cake or a lemon-glazed holiday version if you want a quicker or festive twist.
