Pound Cake
Classic, buttery, and irresistibly tender, this homemade Pound Cake is a timeless dessert that never goes out of style. Made with simple pantry staples—like rich unsalted butter, velvety vanilla extract, and a touch of whole milk—this recipe produces a moist, dense crumb with just the right touch of sweetness. The secret to its incredibly soft texture lies in the careful creaming of butter and sugar, and the delicate folding of sifted flour. Baked to golden perfection in under 70 minutes, this versatile loaf can be enjoyed plain, dusted with powdered sugar, or dressed up with toppings like fresh berries or whipped cream. Perfect for any occasion, this classic Pound Cake pairs wonderfully with your morning coffee or as the star of a dessert spread.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 200 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 2 tablespoons Whole milk
Instructions
Preheat your oven to 325°F (160°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
Gradually add the granulated sugar to the butter, beating until the mixture becomes pale and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl occasionally.
Mix in the vanilla extract and salt, ensuring they are evenly distributed.
Sift the all-purpose flour into the bowl in two additions, alternating with the milk. Start and end with the flour. Gently fold the mixture together using a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Begin checking for doneness around the 60-minute mark to avoid overbaking.
Remove the pound cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing.
Serve plain, dusted with powdered sugar, or paired with your favorite toppings like fresh berries or whipped cream. Enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 25.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 68 mg | 1% | |
*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.
