Here’s a classic recipe for Pound Cake that’s rich, buttery, and incredibly delicious. This cake is perfect on its own, with a dusting of powdered sugar, or served with fresh berries and whipped cream.
Classic Pound Cake Recipe
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy (about 3-5 minutes).
- Add Eggs and Extracts:
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract (if using).
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Dry Ingredients and Milk:
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
- Pour into Pan:
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake:
- Bake in the preheated oven for about 60-70 minutes for a bundt pan (or 50-60 minutes for loaf pans), or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top.
- Cool:
- Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Serve:
- Once cooled, you can dust the pound cake with powdered sugar, serve it with fresh fruit, or enjoy it plain.
Tips
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: Consider adding lemon zest or orange zest for a citrusy flavor. You can also fold in chocolate chips, nuts, or dried fruits for added texture and taste.
- Freezing: This pound cake freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator overnight before serving.
Enjoy your Classic Pound Cake—a timeless dessert that’s always a hit!
