Description
This Classic Pound Cake is a rich, buttery dessert with a moist and tender crumb. Perfectly balanced with vanilla and a hint of sweetness, this timeless recipe yields a soft cake that pairs wonderfully with fresh berries or a dusting of powdered sugar.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Dry Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step is crucial for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and a light texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
- Pour Batter into Pan: Transfer the cake batter into the prepared pan, leveling the top with a spatula for even baking.
- Bake the Cake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is thoroughly cooked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then carefully remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for proper creaming with the sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If the cake edges brown too quickly, tent with foil halfway through baking.
- Use a toothpick or cake tester to confirm doneness to avoid overbaking.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
