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- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 5-7 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
- Add Vanilla: Stir in the vanilla extract until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
- Storage: Store leftover pound cake in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Variations: Experiment with lemon or almond extract for different flavor profiles. You can also add chocolate chips or nuts to the batter for extra texture.
- Serving Suggestions: Serve with fresh berries, whipped cream, or a light glaze made of powdered sugar and milk for an added touch of sweetness.
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Delicious Pound Cake Recipe
This classic pound cake recipe delivers a rich, buttery flavor with a perfectly moist crumb. Ideal for any occasion, whether served plain, with fruit, or drizzled with icing, this cake is a timeless dessert that everyone will love.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 5-7 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
- Add Vanilla: Stir in the vanilla extract until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
- Storage: Store leftover pound cake in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Variations: Experiment with lemon or almond extract for different flavor profiles. You can also add chocolate chips or nuts to the batter for extra texture.
- Serving Suggestions: Serve with fresh berries, whipped cream, or a light glaze made of powdered sugar and milk for an added touch of sweetness.
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