Classic Pound Cake
A rich, buttery, and tender cake with a fine crumb and golden crust. This timeless dessert is perfect on its own or served with fresh berries, whipped cream, or a drizzle of glaze.
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Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- 9x5-inch loaf pan
- Spatula
- Wire cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup whole milk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Transfer to Pan: Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes and cover loosely with foil if the top is browning too quickly.
- Cool: Allow cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings: 8 servings