State Fair Pound Cake
Indulge in the nostalgic sweetness of a State Fair Pound Cake, a classic dessert that perfectly balances rich, buttery flavor with a tender crumb. Made with simple pantry staples like unsalted butter, granulated sugar, and a generous splash of vanilla extract, this easy pound cake recipe embodies timeless comfort. The batter comes together effortlessly, alternating between dry ingredients and creamy whole milk to create a luxuriously smooth texture. Baked to golden perfection in either a loaf or bundt pan, this cake delivers a show-stopping presentation ideal for any occasion. Serve it with a dusting of powdered sugar or pair it with fresh fruit and whipped cream for an extra-special treat. With its irresistible flavor and impressive simplicity, this State Fair Pound Cake is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 whole large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon optional powdered sugar for dusting
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or a bundt pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate into the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three portions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined.
Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 701.7 g | 255% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 421.1 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 514 mg | 40% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1139 mg | 24% | |
*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.
