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Classic Pound Cake

Classic Pound Cake
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This classic pound cake recipe is simple and yields a dense, buttery cake with a delicious golden crust. Perfect for any occasion or served with fresh fruit.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not open the oven door during the first 45 minutes of baking to prevent the cake from sinking.
  • This cake can be stored at room temperature in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/classic-pound-cake/