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
Units
Scale
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