Crunchy Pound Cake
Treat yourself to the ultimate dessert indulgence with this irresistibly "Crunchy Pound Cake." Perfectly balanced between decadence and simplicity, this classic recipe takes the rich, buttery flavor of a traditional pound cake and enhances it with a golden, caramelized crust, thanks to a sprinkle of turbinado sugar on top. Each slice is tender and moist on the inside, with a satisfyingly crisp exterior that will have you coming back for seconds. Made with pantry staples like all-purpose flour, butter, and eggs, and elevated by a touch of pure vanilla, this easy-to-make cake is a crowd-pleaser that's ready in under two hours. Enjoy it as an elegant standalone treat or pair it with fresh berries and whipped cream for a show-stopping dessert. Whether for brunch, tea time, or a festive occasion, this simple yet luxurious pound cake is sure to be a favorite!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 400 grams granulated sugar
- 5 pieces large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons turbinado sugar (for crunchy topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch loaf pan with butter or non-stick spray. Line it with parchment paper to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is pale and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure everything is fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Stir in the pure vanilla extract to give the batter a luscious aroma and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Sprinkle the turbinado sugar evenly over the top of the batter to create the signature crunchy crust during baking.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 43.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
