Here’s a classic Pound Cake recipe 🍰 — buttery, moist, and perfect on its own or with toppings like fruit, glaze, or whipped cream.
Ingredients (8–10 servings)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk (or buttermilk for extra richness)
- 1 tsp vanilla extract
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs
- Beat in eggs one at a time, mixing well after each addition.
- Mix dry ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine
- Gradually add dry ingredients to the butter mixture, alternating with milk.
- Stir in vanilla extract. Mix until smooth.
- Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy plain, or top with glaze, berries, or whipped cream.
Tips
- Extra flavor: Add lemon or orange zest for a citrusy twist.
- Moist cake: Don’t overmix the batter once the flour is added.
- Storage: Wrap cooled cake in plastic wrap; keeps for 3–4 days at room temperature or freeze for longer storage.
If you want, I can also give you a super simple one-bowl pound cake that’s ready in under 10 minutes prep time 😄
Do you want me to do that?
