Ingredients
- 1 cup (225g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 5 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk, room temperature
- Zest of 1 lemon (optional, for brightness)
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a tall bundt pan or loaf pan. - Cream Butter and Sugar
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 4–5 minutes). - Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using. - Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. - Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix just until combined—do not overmix. - Bake
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. - Cool
Let the ponqué cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. - Serve
Slice and serve plain or dust with powdered sugar. It also pairs beautifully with whipped cream or fresh fruit.
Let me know if you’d like a chocolate or marble version too!