Pound Cake for All Occasions
Delight in the simplicity and versatility of "Pound Cake for All Occasions," a timeless recipe that's as perfect for casual family gatherings as it is for elegant dinner parties. Featuring a buttery, tender crumb and a rich vanilla aroma, this classic pound cake is made with pantry staples including softened unsalted butter, all-purpose flour, and a splash of whole milk for added moistness. The recipe uses a foolproof method of alternating dry and wet ingredients to achieve a perfectly balanced texture, while baking in a 9x5-inch loaf pan ensures even results every time. Serve it plain for an understated treat, or dress it up with fresh berries, whipped cream, or a drizzle of glaze to suit any occasion. With just 15 minutes of prep and a bake time of about 70 minutes, this crowd-pleaser will quickly become a staple in your repertoire. Perfectly moist, easy to make, and adaptable, this pound cake truly lives up to its name!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups whole milk
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Lightly dust with flour and tap out the excess.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the butter-sugar mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix just until combined. Avoid overmixing.
Stir in the vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan and spread 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.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Serve plain, or top with fresh fruit, whipped cream, or a light glaze. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 596.1 g | 217% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 407.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 784 mg | 17% | |
*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.
