Pound cake is one of the most beloved desserts, known for its rich flavor, tender crumb, and golden crust. Traditionally made with equal parts butter, sugar, eggs, and flour, this cake has evolved into countless variations. The version here is moist, lightly glazed, and perfect for serving with tea, coffee, or fresh fruit.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice or milk
Step-by-Step Instructions
- Preheat Oven:
- Set oven to 175°C (350°F). Grease and flour a loaf or bundt pan.
- Cream Butter and Sugar:
- Beat butter and sugar together until light and fluffy.
- Add Eggs:
- Add eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt.
- Combine Wet and Dry:
- Add flour mixture to butter mixture in three parts, alternating with milk.
- Stir in vanilla extract.
- Bake:
- Pour batter into prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze:
- Let cake cool in pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar with lemon juice or milk to make glaze, then drizzle over cooled cake.
Tips for Success
- Use room-temperature ingredients for a smooth batter.
- Do not overmix; this keeps the cake tender.
- For extra flavor, add almond extract or citrus zest.
- Store tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
Conclusion
This classic pound cake is buttery, moist, and versatile. Whether served plain, glazed, or paired with fruit, it’s a timeless dessert that brings comfort and elegance to any table. A true staple for home bakers, it’s as delightful fresh from the oven as it is the next day.