This Perfect Pound Cake recipe is the epitome of simplicity and elegance. With a rich, buttery flavor and dense, moist crumb, this cake is ideal for any occasion. Whether served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream, this versatile cake is sure to impress. The secret to its perfection lies in the balance of ingredients and the right baking technique, creating a tender, flavorful loaf that’s impossible to resist.
Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (225g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper. - Prepare dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream butter and sugar:
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes. This step incorporates air into the mixture, ensuring a light texture. - Add eggs:
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure even mixing. - Incorporate dry and wet ingredients:
Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the milk (starting and ending with the flour mixture). Mix just until combined. Avoid overmixing to prevent a dense texture. - Add vanilla:
Stir in the vanilla extract, mixing just until fully incorporated. - Bake the cake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool the cake:
Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.