This rich, buttery, and moist pound cake is a timeless classic, perfect for any occasion. With its simple ingredients and traditional preparation, this cake delivers a soft crumb and golden crust. Enjoy it plain, or dress it up with a dusting of powdered sugar, fresh fruits, or a drizzle of glaze for an elegant dessert.
Ingredients:
- 2 cups (450g) unsalted butter, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions:
- Preheat the oven: Set your oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time: Add the eggs, one at a time, beating well after each addition until fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Alternate dry ingredients with milk: Gradually add the flour mixture to the batter in three parts, alternating with the milk. Start and end with the dry ingredients. Beat on low speed until just combined, being careful not to overmix.
- Add vanilla: Stir in the vanilla extract until well incorporated.
- Pour the batter into the pan: Transfer the batter to the prepared pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy: Slice and enjoy as is, or add toppings like fresh fruit or whipped cream for extra flavor.