This pound cake is a timeless dessert that embodies simplicity and elegance. With its golden crust, tender crumb, and buttery flavor, it’s the kind of cake that never goes out of style. The name “pound cake” originates from its traditional formula: a pound each of butter, sugar, eggs, and flour. While modern versions adjust these ratios for texture and flavor, the essence remains—a rich, dense cake that’s moist without being heavy.
This particular recipe yields a moist, yellow pound cake with a delicate glaze that adds a subtle sweetness and sheen. The interior is soft and fluffy, with a fine crumb and gentle air pockets that speak to careful mixing and baking. It’s versatile enough to serve plain, with fruit, or topped with whipped cream. Whether you’re baking for a quiet evening or a festive table, this cake delivers comfort and satisfaction in every slice.
INGREDIENTS:
For the Cake:
- Unsalted butter – 1 cup (2 sticks), softened to room temperature
- Granulated sugar – 2 cups
- Large eggs – 5, at room temperature
- All-purpose flour – 3 cups, sifted
- Whole milk – 1 cup
- Vanilla extract – 2 teaspoons
- Baking powder – 1 teaspoon
- Salt – ½ teaspoon
For the Glaze (optional):
- Powdered sugar – 1 cup
- Milk or cream – 2–3 tablespoons
- Vanilla extract – ½ teaspoon
INSTRUCTION:
- Prepare the oven and pan Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan or two standard loaf pans with butter or nonstick spray. Lightly dust with flour or line with parchment paper for easy release.
- Cream the butter and sugar In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sugar, beating on medium speed for 3–5 minutes until the mixture is pale and fluffy. This step is crucial for incorporating air and creating a light texture.
- Add the eggs Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. The batter should look silky and slightly thick.
- Combine dry ingredients In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps prevent lumps and ensures a fine crumb.
- Alternate adding dry ingredients and milk With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix just until combined—do not overbeat, as this can toughen the cake.
- Add vanilla extract Stir in the vanilla extract. The batter should be smooth and thick, with a pale yellow hue.
- Transfer to pan and smooth the top Pour the batter into the prepared pan(s), smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake the cake Bake for 60–75 minutes, depending on your pan size. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly cracked.
- Cool the cake Let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack and allow it to cool completely before glazing or slicing.
- Prepare the glaze (optional) In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk or sugar as needed. Drizzle over the cooled cake for a glossy finish.
- Slice and serve Use a serrated knife to slice the cake into even pieces. Serve plain or with fresh berries, whipped cream, or a dusting of powdered sugar.