Classic Pound Cake (Print View)
A rich, buttery cake with a tender crumb, perfect for afternoon tea or topped with berries and cream.
# What You Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup (2 sticks / 225 g) unsalted butter, softened
05 - 1 2/3 cups (330 g) granulated sugar
06 - 4 large eggs, at room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup (120 ml) whole milk, at room temperature
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, about 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract until evenly distributed.
05 - With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined and do not overmix.
06 - Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Hints:
01 -
- The crumb is so tender it practically melts, yet sturdy enough to hold up under a mountain of berries and cream.
- It uses everyday pantry ingredients and comes together with almost no fuss.
02 -
- Overmixing the batter once the flour goes in will make the cake tough and rubbery, so fold gently and stop as soon as the streaks disappear.
- Room temperature ingredients are not a suggestion, they are the difference between a smooth batter and a curdled looking mess.
03 -
- Creaming the butter and sugar for the full time is the single most important step, it builds the tiny air pockets that give pound cake its signature texture.
- If the top browns too quickly, lay a piece of foil loosely over the pan and keep baking until the center tests clean.