Description
There’s nothing quite like a homemade pound cake. This recipe is rich, buttery, and tender—a classic dessert that brings warmth to any gathering. Perfect for afternoon tea, brunch, or as a simple treat with coffee, it’s a recipe I’ve baked countless times and always comes out perfect. From its golden crust to its melt-in-your-mouth interior, this pound cake embodies comfort and elegance in every bite.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp pure vanilla extract
- ½ cup (120 ml) whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, alternating with milk. Mix gently.
- Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick comes out clean.
- Cool 20 minutes in pan, then transfer to wire rack to cool completely before slicing.
Notes
- For extra moisture, fold in a tablespoon of sour cream or Greek yogurt.
- Add zest, berries, or chocolate chips to customize your cake.
- Use room-temperature ingredients for best results.
- Prep Time: 15–20 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg