This pound cake is everything you’ve ever dreamed of—moist, buttery, and delightfully rich. With its tender crumb and golden crust, it’s perfect for everything from an afternoon tea to a celebratory dessert.
Why You’ll Love This Recipe?
This classic pound cake is simplicity at its finest. It’s made with everyday pantry ingredients but delivers a bakery-level flavor and texture. You’ll love how easy it is to make and how versatile it can be, whether served plain, with a drizzle of glaze, or alongside fresh fruit.
Ingredients
The magic of this cake lies in the perfect balance of a few simple ingredients:
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Milk or cream
- Vanilla extract
You’ll find the exact measurements and full ingredient list below!
Directions
- Prep and Preheat: Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or bundt pan.
- Cream Butter and Sugar: Beat the butter and sugar together until light and fluffy—this step is key for that perfect moist texture.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Incorporate Dry Ingredients: Gradually add the flour, alternating with the milk or cream, starting and ending with the dry ingredients. Stir in the vanilla extract.
- Bake: Pour the batter into the prepared pan and bake for about 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Expert Tips and Tricks
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter and even baking.
- Don’t Overmix: Overmixing the batter can lead to a denser cake. Mix just until everything is combined.
- Pan Prep: Thoroughly grease and flour your pan to prevent sticking.
Recipe Variations and Possible Substitutions
- Citrus Twist: Add lemon or orange zest for a refreshing citrus flavor.
- Chocolate Swirl: Swirl in melted chocolate or cocoa powder for a marbled effect.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute for a gluten-free version.
Serving and Pairing Suggestions
Serve slices of this buttery pound cake with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. It’s also fantastic with a drizzle of caramel or chocolate sauce. Pair it with a cup of coffee, tea, or even a glass of dessert wine for an elevated treat.
Storage and Reheating Tips
- Storage: Keep the pound cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm slices in the microwave for 10–15 seconds for that freshly baked taste.
FAQs
1. Can I make this cake ahead of time?
Absolutely! Pound cake stores beautifully and often tastes even better the next day.
2. What’s the secret to a moist pound cake?
Creaming the butter and sugar well and using room-temperature ingredients are key for a moist and tender cake.
3. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to avoid overpowering the flavor.
4. How do I know when the pound cake is done?
The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
Conclusion
This Perfectly Moist and Buttery Pound Cake is the ultimate comfort dessert. It’s versatile, delicious, and perfect for any occasion. Whether you enjoy it plain, dressed up with toppings, or paired with your favorite beverage, every bite is pure indulgence. Happy baking!
Print
Perfectly Moist and Buttery Pound Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Perfectly Moist and Buttery Pound Cake is the epitome of classic comfort food. With a tender crumb, buttery flavor, and just the right amount of sweetness, this pound cake is perfect for serving with coffee, tea, or as a dessert on its own.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix the Dry Ingredients:
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients alternately with the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Pound Cake:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Be sure to use real butter for that authentic, rich, and buttery flavor.
- If desired, add a dusting of powdered sugar or a drizzle of glaze for added sweetness.
Nutrition
- Serving Size: 1/10 of cake
- Calories: 425
- Sugar: 20g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg