Description
This classic pound cake recipe yields a rich and buttery cake that is perfect for any occasion. With a dense yet tender crumb, this vanilla-infused cake is sure to become a favorite in your baking repertoire.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour. Mix until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added flavor, try using almond extract or lemon zest in place of or in addition to the vanilla.
- This cake pairs well with whipped cream, berries, or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
