Description
This classic Homemade Pound Cake is rich, buttery, and moist with a perfect crumb. Made with simple ingredients like butter, sugar, eggs, and vanilla, it delivers a timeless dessert that’s perfect for any occasion. The cake features a delicate vanilla flavor and can be customized with citrus zest for a fresh twist.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure even incorporation and a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix gently after each addition to keep the batter smooth and avoid overmixing.
- Add Vanilla: Stir in the pure vanilla extract until fully incorporated into the batter.
- Transfer Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter for a refreshing flavor.
- The cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.
- For longer storage, freeze the cake tightly wrapped and thaw at room temperature before serving.
