Experience the simplicity and elegance of a classic homemade pound cake, a dessert that has stood the test of time. With its rich, buttery flavor and dense, moist crumb, this pound cake is perfect for any occasion. Whether served plain, dusted with powdered sugar, or paired with fresh berries and whipped cream, this timeless treat is sure to impress. This recipe honors tradition while ensuring that each bite is as delicious as the last.
Ingredients:
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon pure vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Add the Eggs: Add the eggs, one at a time, beating well after each addition. This helps to incorporate air into the batter, giving the pound cake its characteristic texture.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed.
- Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix just until combined after each addition, being careful not to overmix.
- Add Vanilla: Stir in the vanilla extract until fully incorporated, giving the cake its classic, fragrant flavor.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as is, or with your favorite toppings.
This classic pound cake recipe is a perfect balance of simplicity and flavor, making it an ideal choice for any baker, from novice to expert. Enjoy this dessert with your favorite accompaniments or savor it on its own.