Classic Butter Pound Cake
Pound cake gets its name from the original formula: one pound each of butter, sugar, eggs, and flour. This version produces a dense, close-crumbed cake with a rich, buttery flavor and a golden crust. Plan on about 1 hour 15 minutes of baking time, plus cooling before slicing.
Equipment
- 1 Stand Mixer
- 1 9x5 inch loaf pan
- 1 Pastry brush
- 1 Large Mixing Bowl
- 1 Spatula
- 1 Oven Thermometer
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup whole milk at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Ensure it reaches the desired temperature with the help of an oven thermometer for precision.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and sugar on medium speed until light and fluffy, about 4-5 minutes.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well blended.
- Combine Milk: With the mixer on low, gradually add the milk, incorporating fully into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing on low speed until just combined. Use a spatula to scrape down the sides as necessary.
- Prepare Pan and Bake: Grease a 9x5 inch loaf pan with butter or nonstick spray. Pour the batter into the pan and use a spatula to spread it evenly. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pound cake to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely. Slice and serve with a dusting of powdered sugar or fresh berries.
Notes
- For an extra moist cake, consider adding a tablespoon of sour cream to the batter.
- Substitute almond extract for vanilla for a nutty flavor twist.
- The cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 3 days, or refrigerated for a week.
Nutrition
Calories: 302kcalCarbohydrates: 33gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 159mgPotassium: 51mgFiber: 1gSugar: 17gVitamin A: 563IUCalcium: 37mgIron: 1mg
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