The Very Best Pound Cake
Indulge in the buttery perfection of *The Very Best Pound Cake*, a timeless classic that promises a rich, tender crumb and irresistible flavor with every bite. Crafted with simple pantry staples like creamy unsalted butter, granulated sugar, and a touch of pure vanilla extract, this recipe delivers an exceptional balance of sweetness and depth. The key to its flawless texture lies in alternating the dry ingredients with whole milk, creating a batter that bakes to a golden-hued masterpiece. With just 20 minutes of prep time and a leisurely 90-minute bake, this decadent loaf is the ultimate dessert for any occasion. Enjoy it plain or elevate it with fresh berries, whipped cream, or a sprinkle of powdered sugar for a truly memorable treat. Perfect for home bakers looking for a dependable, crowd-pleasing recipe, this pound cake will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1.5 teaspoons pure vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy release.
In a large mixing bowl, cream the unsalted butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Lower the mixer speed to low and add the dry ingredients to the wet mixture in three batches, alternating with the milk. Start and end with the dry ingredients.
Stir in the vanilla extract until just combined. Be careful not to overmix, as this can affect the cake's texture.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake for 80-90 minutes, or until a skewer inserted into the center comes out clean. Begin checking for doneness around the 75-minute mark to avoid overbaking.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, release it from the pan and transfer it to a wire rack to cool completely.
Slice and serve plain, or pair with fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 34.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 64 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.
