A timeless, buttery pound cake with a dense yet tender crumb. Perfect on its own or dressed up with your favorite toppings!
For the Cake:
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup whole milk, room temperature
For the Glaze (optional):
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Batter:
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Be careful not to overmix.
3. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 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.
4. Make the Glaze (optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed. Drizzle the glaze over the cooled cake.
5. Serve and Enjoy:
Slice the pound cake and serve as is or with fresh berries, whipped cream, or a dusting of powdered sugar.
Pair with a cup of tea or coffee for a delightful afternoon treat.
Top with fresh strawberries and a dollop of whipped cream for a dessert twist.
Serve alongside a scoop of vanilla ice cream for an indulgent dessert.
Use room temperature ingredients to ensure a smooth, even batter.
For extra flavor, add a teaspoon of lemon or orange zest to the batter.
If you don’t have a loaf pan, you can bake this in a Bundt pan for a fancier presentation.
Overmixing the batter, which can lead to a tough cake.
Using cold ingredients, which can cause the batter to separate.
Opening the oven door too early, which can cause the cake to sink.
Store the pound cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
To refresh leftover slices, warm them in the microwave for 10-15 seconds.
Enjoy your Classic Pound Cake!
Find it online: https://bakesbliss.com/pound-cake/