Happy Cake Pound Cake
Indulge in the comforting simplicity of our Happy Cake Pound Cake—a classic treat that’s as cheerful as its name suggests! This rich and buttery dessert features a perfectly balanced blend of softened unsalted butter, granulated sugar, and pure vanilla extract, creating a soft, tender crumb that melts in your mouth. The recipe is delightfully easy to follow, combining pantry staples like all-purpose flour, baking powder, and whole milk to achieve its signature texture. With just 20 minutes of prep and an oven-baked finish in under an hour, this pound cake is perfect for any occasion, whether as a sweet breakfast companion, a mid-afternoon snack, or a stunning dessert centerpiece. Serve it as is, or dust it with powdered sugar for an elegant finishing touch. Moist, delicious, and irresistibly satisfying, Happy Cake Pound Cake is sure to bring smiles to your table!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 300 grams Granulated sugar
- 4 pieces Large eggs, room temperature
- 2 teaspoons Pure vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Whole milk, room temperature
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is combined.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
On low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a decorative touch, if desired. Slice and serve!
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 519.2 g | 189% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 321.9 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 759 mg | 16% | |
*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.
