Pound cake stands as a testament to the beauty found in simplicity. This timeless delicacy traces its roots back centuries, its name derived from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour—a straightforward yet harmonious combination. What emerged from this elemental union is a cake characterized by a rich, buttery flavor and a dense, velvety texture. Pound cake has evolved over time, with bakers infusing creativity through variations in flavor, from citrus zests to vanilla extracts. As a canvas for culinary exploration, pound cake has secured its place in the hearts of dessert enthusiasts, offering a versatile and dependable treat that effortlessly transitions from casual gatherings to sophisticated affairs. Join us in unraveling the magic of pound cake, where simplicity meets indulgence, and each slice is a celebration of tradition and taste.
What You Need
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, room temperature
1 teaspoon pure vanilla extract
What To Do
Preheat your oven to 325°F (163°C). Grease and flour a standard-sized loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Stir in the pure vanilla extract, ensuring an even distribution of flavor throughout the batter.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once the pound cake is completely cooled, slice and serve. Optionally, dust the top with powdered sugar or add a simple glaze for extra sweetness.
This classic pound cake recipe yields a buttery and moist cake with a fine, dense crumb. Whether enjoyed on its own or paired with fresh berries and whipped cream, this timeless delight is a versatile treat suitable for any occasion.
- To ensure a tender crumb, avoid overmixing the batter once the dry ingredients are added.
- Bring the butter, eggs, and milk to room temperature for more even mixing.
- Experiment with citrus zest or almond extract for variations in flavor.