Description
A classic, rich, and buttery Pound Cake with a tender crumb and golden crust. Perfect served plain, with a dusting of powdered sugar, or topped with berries and whipped cream for a delightful dessert or tea-time treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Stir in vanilla extract.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, substitute almond extract for half the vanilla.
- Ensure all ingredients are at room temperature for the best texture.
- Stores well wrapped at room temperature for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: classic pound cake, buttery pound cake, moist pound cake recipe