This recipe yields a rich, buttery, and dense pound cake, perfect for any occasion. It’s simple to make and incredibly versatile.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, at room temperature
Instructions:
- Prepare the oven and pan:
- Preheat oven to 325°F (160°C).
- Grease and flour a 9×5 inch loaf pan, or a 10inch bundt pan.
- Cream butter and sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add dry and wet ingredients alternately:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Bake:
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- If using a bundt pan, it might take a little longer.
- Cool:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Optional additions:
- Lemon zest: Add the zest of one lemon to the batter for a citrusy flavor.
- Almond extract: Substitute 1/2 teaspoon of the vanilla extract with almond extract.
- powdered sugar: once the cake has cooled completely, sprinkle the top with powdered sugar.
Enjoy your delicious homemade pound cake!