Description
This classic pound cake is rich, buttery, and perfectly moist. With its simple ingredients and tender crumb, it’s a timeless dessert that can be enjoyed on its own or paired with fresh berries, whipped cream, or a drizzle of glaze.
Ingredients
Scale
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan (or Bundt pan).
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, try adding lemon zest or almond extract to the batter.
- Pound cake can be served plain, or you can dust it with powdered sugar or glaze it with your favorite icing.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes