Pound cake š°āsimple, buttery, and classic. Itās called āpoundā cake because the original recipe used a pound each of butter, sugar, eggs, and flour. Hereās a modern, foolproof version thatās rich, moist, and perfect on its own or with fruit.
Classic Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1Ā½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- Ā½ tsp salt
- 1 tsp vanilla extract
- Ā½ cup milk (room temperature)
Instructions
- Preheat oven to 325Ā°F (165Ā°C). Grease and flour a loaf or bundt pan.
- Cream butter & sugar
Beat butter and sugar until light and fluffy (3ā5 minutes). This step gives the cake its texture. - Add eggs
Add eggs one at a time, mixing well after each. - Mix dry ingredients
Whisk flour and salt together. - Combine
Add flour mixture and milk alternately to the batter, beginning and ending with flour. Mix just until combined. - Add vanilla
Stir in vanilla. - Bake
Pour batter into pan and bake 60ā75 minutes, until a toothpick inserted comes out clean. - Cool
Let cool in the pan 10ā15 minutes, then turn out onto a rack to cool completely.
Tips
- Donāt overmix once flour is added
- Room-temperature ingredients help everything blend smoothly
- For extra moisture, brush warm cake with simple syrup
Easy Variations
- Lemon pound cake: Add lemon zest + lemon glaze
- Vanilla almond: Replace half vanilla with almond extract
- Chocolate chip: Fold in 1 cup mini chocolate chips
If you want, I can give you a super-moist sour cream pound cake, a cream cheese version, or a mini loaf recipe. Just say the word! š
