Classic Pound Cake
This is the classicpound cake recipe that yields a buttery, dense, and tender cake with abeautiful crumb. It's a simple yet elegant dessert, perfect for tea parties,potlucks, or anytime you crave a slice of homemade goodness.
Equipment
- Stand mixer or hand mixer with large bowl
- Loaf pan (9x5 inches) or Bundt pan
- Whisk
- Spatula
- Toothpick
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour your loaf pan or Bundt pan. (For an extra-special touch, you can sprinkle the bottom of the pan with some sugar before adding the batter.)
- Cream together the butter and sugar in a large bowl until light and fluffy. This will take about 3-5 minutes with a stand mixer or 5-7 minutes with a hand mixer.
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Add the dry ingredients to the wet ingredients in three batches, alternating with milk (if using). Mix just until combined, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
- Tips:
- For an even denser cake, use cake flour instead of all-purpose flour.
- To add a citrusy twist, add 1 tablespoon of grated lemon or orange zest to the batter.
- You can also glaze the cake once it has cooled. Simply whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth, then drizzle over the top of the cake.
- Enjoy your delicious homemade pound cake!
Notes
• Room temperature ingredients: Make sure all your ingredients are at room temperature, especially the butter and eggs. This ensures even mixing and a smooth batter.
• Don't overmix: Avoid overmixing the batter once you add the flour. Mix just until combined to prevent a tough cake.
• Pan options: A loaf pan provides a classic shape, while a Bundt pan creates a beautiful decorative cake. Adjust the baking time depending on your pan size.
• Testing for doneness: Use a toothpick or cake tester inserted into the center of the cake. It should come out clean with only a few moist crumbs.
• Cooling and storage: Let the cake cool completely before slicing to prevent crumbling. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Glazing optional: The glaze adds a nice touch, but the cake is delicious plain as well. Adjust the glaze consistency to your preference.
• Flavor variations: Get creative! Try adding chopped nuts, spices like cinnamon or nutmeg, or extracts like almond or rum.
• Troubleshooting: If your cake turns out dense or dry, it might be due to overmixing, improper baking temperature, or using cold ingredients. Adjust your technique accordingly for the next attempt.