This recipe for a Classic Golden Pound Cake promises “The Best Pound Cake Ever: A Symphony of Flavours”. It’s a foundational dessert, known for its dense yet tender crumb, rich buttery flavor, and beautiful golden crust. The image displays a perfectly baked round pound cake with a slice removed, revealing its fine-grained, golden interior. The surface is a lovely dark golden brown, suggesting a satisfying caramelized exterior. Pound cakes are traditionally made with a pound each of butter, sugar, eggs, and flour, hence the name, resulting in a wonderfully moist and substantial cake that requires no elaborate frosting, though it pairs beautifully with fresh berries, a dusting of powdered sugar, or a simple glaze. This cake is ideal for any occasion, from a casual coffee break to a more formal dessert.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder (optional, for a slightly lighter crumb)
- ½ teaspoon salt
Equipment:
- 10-inch (25 cm) Bundt pan or 9×13 inch (23×33 cm) baking pan, or a standard loaf pan (for a smaller yield)
- Cooking spray or butter and flour for greasing the pan
- Large mixing bowl
- Electric stand mixer with paddle attachment or electric hand mixer
- Rubber spatula
- Whisk
- Wire cooling rack
- Measuring cups and spoons
Instructions:
- Prepare the Pan:
- Preheat your oven to 325°F (160°C).
- Generously grease and flour your chosen pan (Bundt, 9×13 inch, or loaf pan). For a Bundt pan, ensure all crevices are well-greased and floured to prevent sticking. Tapping out excess flour is crucial.
- Cream Butter and Sugar:
- In a large mixing bowl of an electric stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until the mixture is very light, fluffy, and pale in color. This process typically takes 5-7 minutes. This step is fundamental to achieving the classic pound cake texture, incorporating air into the mixture. Scrape down the sides of the bowl frequently to ensure even creaming.
- Add Eggs:
- Add the large eggs one at a time, beating well after each addition. Mix until each egg is fully incorporated before adding the next. The mixture might look slightly curdled after a few eggs, but continue to beat; it will come together as more ingredients are added.
- Combine Dry and Wet Ingredients:
- In a separate medium bowl, whisk together the all-purpose flour, optional baking powder, and salt.
- With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients.
- Add about one-third of the flour mixture, mix until just combined.
- Add about half of the milk, mix until just combined.
- Add another one-third of the flour mixture, mix until just combined.
- Add the remaining milk, mix until just combined.
- Add the final one-third of the flour mixture, mixing until just combined.
- Be very careful not to overmix the batter once the flour is added, as overmixing can develop the gluten, resulting in a tough cake. Mix only until no streaks of flour remain.
- Stir in the vanilla extract with a rubber spatula. Give the batter a final gentle fold with a rubber spatula to ensure everything is incorporated and to scrape down the sides and bottom of the bowl.
- Bake the Pound Cake:
- Pour the prepared cake batter evenly into your greased and floured pan. Smooth the top with a spatula.
- Place the pan in the preheated oven.
- Bake for:
- Bundt pan: 60-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- 9×13 inch pan: 50-60 minutes.
- Loaf pan: 55-65 minutes.
- Baking time will vary depending on your oven and the type of pan used. The cake should be beautifully golden brown on top and spring back when lightly touched in the center.
- Cool and Serve:
- Once baked, remove the pound cake from the oven and let it cool in the pan on a wire cooling rack for 10-15 minutes. This allows the cake to firm up slightly before unmolding.
- After 10-15 minutes, carefully invert the cake onto the wire cooling rack and remove the pan. Allow the cake to cool completely before slicing and serving.
- Pound cake is delicious on its own, with a dusting of powdered sugar, fresh berries, or a simple glaze. It also pairs wonderfully with coffee or tea.
- Store leftover pound cake tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, it freezes well for up to 3 months.