Description
This Delicious Pound Cake is a classic American dessert featuring a rich, buttery texture and a tender crumb. Made with simple pantry ingredients like unsalted butter, sugar, and vanilla, this pound cake is perfect for any occasion and can be served plain or enhanced with a glaze or toppings such as whipped cream and berries. It’s easy to prepare with basic mixing and baking techniques, resulting in a moist, flavorful cake that holds up well for leftovers or freezing.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent the cake from sticking.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3 to 4 minutes. This step helps incorporate air for a tender crumb.
- Add eggs gradually: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation and smooth batter.
- Mix in vanilla: Stir in the vanilla extract to add aromatic flavor throughout the cake.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Alternate dry and milk additions: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter and ensure a tender texture.
- Transfer batter to pan: Pour the batter into the prepared pan, smoothing the top evenly.
- Bake the cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, preventing sogginess and helping it set properly.
Notes
- For added flavor, top with a simple glaze made from powdered sugar and lemon juice.
- This cake freezes well—wrap tightly in plastic wrap and aluminum foil to preserve freshness.
- Serve with whipped cream, fresh berries, or ice cream for an extra special dessert presentation.
