Here’s a classic Pound Cake recipe—rich, buttery, and perfect for dessert or tea 🍰
Classic Pound Cake
Ingredients (makes one 9×5-inch loaf)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter & sugar
- In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Mix dry ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet & dry
- Gradually add flour mixture and milk alternately to butter mixture, starting and ending with flour. Stir in vanilla.
- Bake
- Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let cool 10 minutes in the pan, then remove and cool completely on a wire rack. Slice and enjoy.
Tips & Variations
- Lemon or orange pound cake: Add 1–2 tsp citrus zest and 1 tsp juice.
- Chocolate: Replace ¼ cup flour with cocoa powder or swirl in melted chocolate.
- Glaze: Drizzle with powdered sugar glaze or melted chocolate for extra sweetness.
- Mini loaves: Use a mini loaf pan; reduce baking time to 35–40 minutes.
I can also give a moist sour cream pound cake version or a classic buttery bundt pound cake if you want.
