Wonderful Buttery Moist Pound Cake
Indulge in the rich, velvety decadence of this **Wonderful Buttery Moist Pound Cake**, a timeless dessert that's as comforting as it is versatile. Made with a generous amount of softened unsalted butter, five large eggs, and a touch of pure vanilla extract, this pound cake delivers a beautifully tender crumb and an irresistibly buttery flavor. The secret to its moist, melt-in-your-mouth texture lies in the careful incorporation of whole milk and the alternating mixing technique for the dry and wet ingredients. Baked to golden perfection in just over an hour, this classic loaf cake is perfect for any occasion—serve it plain for a simple treat, dust it with powdered sugar for elegance, or pair it with fresh fruits and whipped cream for a show-stopping dessert. Whether you're hosting a gathering or satisfying your sweet tooth, this recipe promises indulgence in every bite!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 400 grams Granulated sugar
- 5 Large eggs
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 milliliters Whole milk
- 2 teaspoons Pure vanilla extract
Instructions
Preheat your oven to 160°C (325°F). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric 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. 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.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Stir in the vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Serve plain, dusted with powdered sugar, or topped with your favorite fruit, whipped cream, or glaze. Enjoy!
Nutrition Facts
Calories |
4694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1438 mg | 479% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 643.0 g | 234% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 406.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 381 mg | 29% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 904 mg | 19% | |
*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.
