🍰🧈 Classic Pound Cake Recipe
🧾 Ingredients (Makes 1 standard loaf or bundt)
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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3 cups all-purpose flour, spooned and leveled
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½ tsp baking powder (optional, for slight lift)
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½ tsp salt
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1 cup whole milk (or buttermilk for a tangy twist)
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2 tsp vanilla extract
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Optional: ½ tsp almond extract or lemon zest for variation
🔪 Instructions
1️⃣ Prep
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch bundt pan or 9×5-inch loaf pan, or line with parchment if using loaf.
2️⃣ Cream Butter & Sugar
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In a large mixing bowl, beat butter and sugar together for 4–5 minutes, until light and fluffy.
(This step is key for that perfect texture.)
3️⃣ Add Eggs
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Add eggs one at a time, beating well after each addition.
4️⃣ Mix Dry Ingredients
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In a separate bowl, whisk together flour, baking powder (if using), and salt.
5️⃣ Combine
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Add flour mixture to the batter in three parts, alternating with milk.
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Begin and end with flour. Mix just until combined.
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Stir in vanilla (and almond extract or zest if using).
6️⃣ Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan 10–15 minutes, then transfer to a wire rack.
✅ Tips
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For extra moist cake, brush the warm loaf with a simple syrup (sugar + water) after baking.
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Let it cool completely before slicing for clean cuts.
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Keeps well wrapped at room temperature for 3–4 days, or freeze slices for longer storage.
🍓 Optional Add-Ons
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Top with lemon glaze, fresh berries, or whipped cream
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Serve toasted with a pat of butter (highly underrated!)
Would you like a cream cheese pound cake, a lemon version, or tips to turn it into mini loaves for gifts?
