Here’s a classic Pound Cake recipe—rich, buttery, and perfect for any occasion 🍰
🥘 Ingredients (makes 1 loaf)
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder (optional for a lighter texture)
- Pinch of salt
🥄 Instructions
- Preheat oven
- Preheat to 350°F (175°C). Grease a loaf pan and lightly dust with flour.
- Cream butter & sugar
- In a large bowl, beat softened 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.
- Add dry ingredients
- Sift together flour, baking powder, and salt.
- Gradually fold into the wet mixture.
- Add vanilla extract and mix until smooth.
- Bake
- Pour batter into the prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy plain, or with fruit, whipped cream, or a glaze.
💡 Tips
- For extra flavor, add lemon or orange zest.
- Brush top with simple syrup or glaze for a shiny, moist finish.
- Pound cake freezes well—wrap slices individually for a quick treat later.
If you want, I can give you a super-moist sour cream pound cake version that stays soft for days 😄
Do you want me to do that?
