Here’s a classic Pound Cake recipe—rich, buttery, and perfect for dessert or tea 🍰
Ingredients (makes 1 loaf)
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or orange for extra flavor
Instructions
- Preheat oven & prepare pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs
- Beat in eggs one at a time, mixing well after each addition.
- Mix dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Combine wet & dry
- Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with flour.
- Mix until just combined. Stir in vanilla (and citrus zest if using).
- Bake
- Pour batter into prepared pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve
- Let cool in the pan 10 minutes, then remove and cool completely on a wire rack.
Tips & Variations
- Extra flavor: Add almond extract, rum, or a swirl of chocolate.
- Moist cake: Don’t overmix after adding flour; fold gently.
- Glaze: Drizzle powdered sugar glaze, lemon glaze, or chocolate drizzle for sweetness.
- Mini cakes: Use muffin tins for individual servings—bake 20–25 minutes.
If you want, I can also give a super moist cream cheese pound cake version that’s even richer and more tender—very bakery-style.
Do you want me to do that?
