Description
This classic pound cake recipe delivers a rich, buttery, and tender crumb with a beautiful golden crust. Simple to make with pantry staples, this timeless dessert is perfect for any occasion—serve it plain, toasted, or dressed up with your favorite toppings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or 10-inch bundt pan. Line the bottom with parchment paper for easy removal.
- Cream butter and sugar in a large bowl using an electric mixer on medium-high speed for 4-5 minutes until light, fluffy, and pale in color.
- Add eggs one at a time, beating well after each addition until fully incorporated and the mixture is smooth and creamy.
- Combine dry ingredients in a separate bowl by whisking together the flour, baking powder, and salt.
- Mix wet ingredients by combining the milk and vanilla extract in a measuring cup or small bowl.
- Alternate additions: With mixer on low speed, add the flour mixture in three additions and the milk mixture in two additions, beginning and ending with flour. Mix just until no streaks of flour remain. Do not overmix.
- Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 60-75 minutes (loaf pan) or 50-60 minutes (bundt pan), until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool in the pan on a wire rack for 15-20 minutes, then carefully turn out onto the rack to cool completely before slicing.
Notes
- Room temperature ingredients are crucial for proper emulsification and texture. Remove butter, eggs, and milk from the refrigerator 1 hour before baking.
- Don’t open the oven door for at least the first 45 minutes of baking to prevent the cake from sinking.
- Measuring flour correctly: Spoon flour into measuring cups and level off with a knife. Don’t scoop directly from the bag as this compacts the flour.
- Cake keeps well: Store wrapped at room temperature for up to 5 days, refrigerated for 1 week, or frozen for up to 3 months.
- Flavor variations: Add lemon zest, almond extract, or fold in chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 385 kcal
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: pound cake, classic pound cake, butter cake, loaf cake, easy pound cake, vanilla pound cake, homemade pound cake, traditional pound cake