Classic Pound Cake (Printer-Friendly)
Rich buttery loaf cake with tender crumb, vanilla aroma, and golden crust. A timeless American classic.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 2/3 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, at room temperature
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Blend in the vanilla extract.
05 - With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- This cake uses the simplest pantry ingredients but delivers a rich, buttery flavor that tastes like it took far more effort than it did.
- The crumb stays tender and moist for days, making it the ideal make ahead dessert for gatherings or a quiet weeknight treat with tea.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake into something rubbery and tough.
- Room temperature ingredients blend into a smooth emulsion, while cold ones will leave you with a curdled, broken batter that never bakes properly.
03 -
- Creaming the butter and sugar is the single most important step, so set a timer and do not stop until the mixture is visibly lighter in both color and texture.
- Tap the filled pan gently on the counter before baking to release any hidden air bubbles that could create ugly tunnels inside the cake.