Here’s a classic, simple Pound Cake recipe 🍰—rich, buttery, and perfect for any occasion.
Classic Pound Cake
Ingredients (Serves 8–10)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- Optional: ½ tsp baking powder for a slightly lighter texture
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter & sugar
- In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs
- Beat in eggs one at a time, making sure each is fully incorporated.
- Add dry ingredients
- Sift together flour, salt, and optional baking powder.
- Gradually fold flour into the butter mixture. Add vanilla extract. Mix until smooth.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool & serve
- Let cake cool in pan for 10–15 minutes, then remove to a wire rack to cool completely.
Tips
- For extra flavor, add lemon zest, almond extract, or a swirl of chocolate.
- Pound cake can be served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
- Store covered at room temperature for 2–3 days or freeze for longer storage.
If you want, I can also give a moist, ultra-rich version or a coconut pound cake version that’s soft and extra flavorful.
Do you want me to share one of those versions?
