Easy Classic Pound Cake Recipe | Rich & Buttery
Learn to make the best, easy classic pound cake recipe! Rich, buttery, and incredibly moist with simple ingredients. Perfect for any occasion. Get the full recipe!
Ingredients
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk at room temperature
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or a 9x5 inch loaf pan, ensuring all crevices are coated. Tap out any excess flour.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed for 5-7 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Continue to scrape the bowl to ensure everything is evenly mixed.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined and no streaks of flour remain; be careful not to overmix, as this can result in a tough cake. Stir in the vanilla extract.
- Pour the batter evenly into your prepared pan. Use a rubber spatula to smooth the top of the batter.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time can vary depending on your oven and the type of pan used.
- Let the pound cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
Notes
For best results, ensure all cold ingredients (butter, eggs, milk) are truly at room temperature. This helps create a smooth, emulsified batter and a lighter texture.
Avoid overmixing the batter once the flour is added, as it can develop the gluten too much, leading to a dense and tough cake.
Serve this classic pound cake plain, with fresh berries and whipped cream, or a simple dusting of powdered sugar. A light lemon glaze also makes a wonderful addition!
Store leftover pound cake tightly wrapped at room temperature for up to 3-4 days, or freeze slices for up to 2 months.
