Here’s a classic, buttery pound cake recipe that’s simple, tender, and perfect for any occasion 🍰✨
Classic Pound Cake
Ingredients (8–10 servings)
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
- Cream butter and sugar
In a large bowl, beat butter and sugar together until light and fluffy (3–5 minutes). - Add eggs
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. - Mix dry and wet
Gradually add flour mixture to butter mixture, alternating with milk, starting and ending with flour. Mix until just combined. Do not overmix. - Bake
Pour batter into prepared pan. Smooth the top. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean. - Cool
Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Pound Cake
- Use room temperature eggs and butter for a smooth, airy batter.
- Don’t overmix after adding flour; overmixing makes it dense.
- For extra flavor, add lemon zest, almond extract, or a swirl of chocolate.
- Pound cake keeps well at room temperature for 3 days or in the fridge for a week.
I can also give you a super-moist, buttery pound cake recipe that’s dense and melts in your mouth—like bakery-style pound cake.
Do you want me to do that version too?
