Here’s a classic, moist Pound Cake recipe — simple, buttery, and perfect for any occasion 🍰
Classic Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup milk (optional, for extra moisture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour and salt. Gradually add to the butter mixture, alternating with milk if using. Mix until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Variations
- Lemon or orange zest adds a fresh twist.
- Glaze option: Mix powdered sugar with a little milk or lemon juice and drizzle over the cooled cake.
- Chocolate swirl: Fold in ¼ cup cocoa powder for a marbled effect.
- Store tightly covered — it stays moist for several days.
If you want, I can also give a super-moist cream cheese pound cake version that’s rich and extra tender.
