Description
This Classic Pound Cake is rich, buttery, and deliciously dense with a golden crust and soft, moist interior. A timeless dessert that’s perfect on its own or dressed up with toppings.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan and set aside.
- Cream the butter and sugar in a large bowl until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together flour and salt. Add the dry ingredients to the butter mixture alternately with milk, mixing just until combined.
- Stir in the vanilla extract. Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for better texture and blending.
- Don’t overmix once the flour is added to avoid a tough crumb.
- This cake can be frozen in slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg