Description
This Classic Pound Cake Recipe offers a rich, buttery, and tender crumb with a golden crust, perfect for any occasion. Made with simple ingredients like butter, sugar, and eggs, it combines straightforward preparation with delicious results, filling your kitchen with a warm vanilla and lemon-scented aroma. Ideal for family dinners or elegant tea parties, this cake invites endless variations while maintaining its beloved traditional appeal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal later.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to beat the unsalted butter and granulated sugar on medium speed for 3-4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract and lemon zest if using, blending everything thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This process ensures even distribution of the leavening agents throughout the batter.
- Alternate Wet and Dry: Add half of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the whole milk, then add the remaining flour mixture, mixing again until smooth. Be careful not to overmix, as this can make the cake tough.
- Pour and Smooth: Pour the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Place the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil after about 45 minutes to prevent burning.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the cake set and prevents it from crumbling.
Notes
- Use high-quality unsalted butter for the best flavor, as it is the star ingredient in this recipe.
- Make sure all ingredients, especially butter and eggs, are at room temperature to ensure smooth mixing and a better crumb.
- You can add zest of other citrus fruits, such as orange, for a different flavor twist.
- For a dairy-free version, substitute milk with almond or oat milk, and use dairy-free butter alternatives.
- Optional: A light dusting of powdered sugar on top before serving adds an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
