Pound Cake is a classic dessert that’s buttery, tender, and wonderfully simple. Traditionally, it’s made with a pound each of butter, sugar, eggs, and flour, which is how it got its name! It’s rich, moist, and the perfect base for toppings like fresh fruit, whipped cream, or even a drizzle of glaze.
Here’s an easy and delicious Pound Cake recipe:
Ingredients:
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (room temperature)
- 1/4 teaspoon almond extract (optional, for extra flavor)
Instructions:
1. Prepare Your Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan or loaf pan (you can also use a 9×5-inch loaf pan). If you want to be extra sure it doesn’t stick, you can also line the pan with parchment paper.
2. Cream the Butter and Sugar:
- In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy (about 4-5 minutes). This step is important for a soft, airy texture.
3. Add the Eggs:
- Add the eggs, one at a time, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next one.
4. Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agents are evenly distributed.
5. Add Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk (starting and ending with the dry ingredients). Mix on low speed just until combined. Be careful not to overmix, as that can lead to a dense cake.
6. Flavor the Batter:
- Stir in the vanilla extract and almond extract (if using). These add a nice aromatic flavor to the cake.
7. Bake the Pound Cake:
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 55-70 minutes (depending on your pan size) or until a toothpick or cake tester comes out clean when inserted into the center of the cake. Keep an eye on it—if the top starts to get too brown, you can cover it with foil halfway through baking.
8. Cool the Cake:
- Once baked, let the pound cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Optional Glaze:
If you want to make your pound cake a little extra special, drizzle it with a simple glaze:
Ingredients for the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Whisk the powdered sugar with the milk (or cream) and vanilla extract until smooth. Drizzle over the cooled pound cake for a sweet finishing touch.
Tips:
- Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for the best texture. Cold ingredients can cause the batter to curdle and affect the cake’s consistency.
- Don’t overmix: Once you add the flour, mix only until everything is just combined. Overmixing can result in a tough cake.
- Add-ins: You can fold in things like chocolate chips, blueberries, or chopped nuts for added texture and flavor.
Variations:
- Lemon Pound Cake: Add the zest of one lemon and 2 tablespoons of fresh lemon juice to the batter for a citrusy twist.
- Coconut Pound Cake: Mix in 1/2 cup of shredded coconut for a tropical flavor.
- Chocolate Marble Pound Cake: Swirl in some melted chocolate (about 1/2 cup) into the batter before baking for a marbled effect.
- Strawberry Pound Cake: Fold in fresh diced strawberries and a bit of strawberry extract for a fruity twist.
Pound cake is the ultimate comfort dessert—it’s simple to make, but so satisfying. Whether you serve it plain, with fresh berries, or a dollop of whipped cream, it’s always a crowd-pleaser. Would you serve this with a glaze or just enjoy it as is?
