Classic Pound Cake Recipe

Nothing beats the rich, buttery comfort of a homemade pound cake. This classic recipe delivers a tender, moist crumb with a golden crust that’s perfect for any occasion, from cozy family dinners to elegant tea parties.

Its simple ingredients and straightforward method make it a joy to bake, while its versatility invites endless variations. Get ready to fill your kitchen with the warm, vanilla-scented aroma of this beloved dessert!

Recipe Overview

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This classic pound cake boasts a rich, buttery flavor and a dense yet tender texture. It’s easy to prepare with pantry staples, perfect for beginners and seasoned bakers alike. The cake’s subtle vanilla notes and golden crust make it a versatile base for toppings or a standalone treat.

Preparation Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 75-85 minutes
Servings: 10-12 slices

Ingredients List

• 1 cup unsalted butter (room temperature): Provides rich flavor and a tender crumb; room temperature ensures smooth blending.
• 1 1/2 cups granulated sugar: Adds sweetness and helps create a caramelized crust.
• 4 large eggs (room temperature): Bind the batter and add moisture; room temperature prevents curdling.
• 2 cups all-purpose flour: Gives structure; measure by spooning and leveling for accuracy.
• 1 tablespoon baking powder: Ensures a slight lift for a balanced texture.
• 1/2 teaspoon salt: Enhances flavors and balances sweetness.
• 1/2 cup whole milk: Adds moisture for a soft, moist crumb.
• 2 teaspoons vanilla extract: Infuses a warm, aromatic depth; use pure extract for best flavor.
• Zest of 1 lemon (optional): Adds a bright, citrusy note to complement the buttery richness.

Note: Use high-quality butter for the best flavor, as it’s the star of this recipe.

Step-by-Step Instructions

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1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. Cream Butter and Sugar: In a large bowl, beat butter and sugar with a hand mixer or stand mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the bowl to ensure even mixing.
3. Add Eggs: Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest (if using) until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. This ensures even distribution of leavening agents.
5. Alternate Wet and Dry: Add half the flour mixture to the butter mixture, mixing on low speed until just combined. Add milk, then the remaining flour, mixing until smooth. Avoid overmixing to keep the cake tender.
6. Pour and Smooth: Pour batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently to release air bubbles.
7. Bake: Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 45 minutes.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Success

• Room-Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth, emulsified batter.
• Don’t Overmix: Mix just until ingredients are combined to avoid a dense or tough cake.
• Check for Doneness: Test with a toothpick; a few moist crumbs are fine, but wet batter means it needs more time.
• Use a Light-Colored Pan: Dark pans absorb more heat, which can over-brown the crust.
• Cool Gradually: Let the cake cool in the pan briefly to prevent cracking from sudden temperature changes.

Serving Suggestions

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Slice your pound cake thick and serve with a dusting of powdered sugar or a dollop of whipped cream for a classic touch. Pair with fresh berries and a drizzle of lemon glaze for a vibrant dessert, or toast slices and spread with butter for breakfast. For an elegant presentation, arrange slices on a platter with edible flowers and a pot of hot tea or coffee.

Storage Tips

• Room Temperature: Store in an airtight container or wrapped tightly in plastic for up to 3 days to maintain moisture.
• Refrigeration: Wrap well and refrigerate for up to 1 week; bring to room temperature before serving for best texture.
• Freezing: Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and warm slightly before serving.

FAQs

Can I use salted butter?
Yes, but omit the added salt to avoid an overly salty cake.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for similar results; the texture may be slightly denser.

Why did my cake sink in the middle?
Underbaking or opening the oven too early can cause sinking. Ensure it’s fully baked and avoid peeking.

Can I add other flavors?
Yes, try almond extract, orange zest, or fold in chocolate chips for a fun twist.

How do I prevent a dry cake?
Measure flour accurately, don’t overbake, and ensure butter and eggs are high quality for moisture.

Conclusion

This classic pound cake recipe is a must-have for any baker, delivering buttery, moist perfection every time. Its simplicity and versatility make it a crowd-pleaser for any gathering. Bake it, share it, and let us know how your cake turns out! Happy baking!