Classic Pound Cake (Printable)
Rich buttery vanilla loaf with tender crumb, perfect served with berries and cream.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup (225 g) unsalted butter, softened
05 - 1 2/3 cups (330 g) granulated sugar
06 - 4 large eggs, at room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup (120 ml) whole milk, at room temperature
# How To Make:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Blend in the vanilla extract until fully incorporated.
05 - With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined without overmixing.
06 - Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The crumb is so tender it practically melts, and you will find yourself cutting just one more thin slice every time you walk past it.
- It uses pantry staples you probably already have, which means no emergency grocery runs and more time enjoying the quiet satisfaction of homemade cake.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns tender cake into something tough and rubbery, so fold gently and stop early.
- The cake continues cooking from residual heat after you pull it from the oven, so a few moist crumbs on the toothpick are actually better than bone dry.
03 -
- All ingredients at room temperature is not a suggestion but the single most important thing you can do for a smooth, even batter that bakes properly.
- Run a thin knife around the edges of the pan immediately after removing from the oven to prevent the sides from sticking as the cake contracts during cooling.