Here’s a classic Pound Cake recipe — rich, buttery, tender, and perfect for tea time, dessert, or as a base for toppings like fruit or glaze.

🍰 Classic Pound Cake

⭐ Ingredients (for 9×5-inch loaf)

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup whole milk

👩‍🍳 Instructions

1. Preheat Oven

Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan (or line with parchment).

2. Cream Butter and Sugar

In a large bowl, beat softened butter and sugar until light and fluffy (about 3–5 minutes).

3. Add Eggs and Vanilla

Beat in eggs one at a time, fully incorporating each.
Stir in vanilla extract.

4. Combine Dry Ingredients

In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt

5. Mix Dry and Wet

Gradually add dry ingredients to butter mixture, alternating with milk:
- Begin and end with dry ingredients.
Mix just until combined — do not overmix.

6. Bake

Pour batter into prepared loaf pan.
Smooth the top.
Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool

Let the cake cool in the pan for 10–15 minutes.
Remove from pan and cool completely on a wire rack.

⭐ Tips & Variations

Extra moist: Substitute ½ cup sour cream for ½ cup milk.
Flavor twists: Add lemon zest, almond extract, or orange extract.
Glaze: Drizzle simple powdered sugar glaze (powdered sugar + milk + vanilla) over cooled cake.
Bundt cake version: Use a bundt pan and increase bake time slightly (65–75 minutes).
Chocolate swirl: Fold in ¼ cup cocoa powder mixed with 2 tbsp milk for a marbled effect.

If you want, I can also provide a Southern-style pound cake recipe that’s ultra-moist, extra buttery, and perfect for layer cakes or dessert platters.

Do you want me to do that?

Pound cake