Classic Pound Cake (Printable version)
A rich, buttery American classic with tender crumb, perfect with fresh berries and cream.
# What you need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup (225 g) unsalted butter, softened
05 - 1 2/3 cups (330 g) granulated sugar
06 - 4 large eggs, at room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup (120 ml) whole milk, at room temperature
# How To:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Blend in the vanilla extract.
05 - With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined and avoid overmixing.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly with a spatula.
07 - Bake on the center rack for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The crumb is so tender it practically dissolves on your tongue, and the butter flavor is unmistakable without being heavy.
- It uses ingredients you probably already have, which means you can decide to bake it and be eating a warm slice within 90 minutes.
- Leftover slices toast beautifully under the broiler the next morning with a smear of jam.
02 -
- Overmixing the batter after adding flour is the fastest way to turn a silky pound cake into something chewy and tough, so stop the mixer the instant the last streak of flour vanishes.
- Opening the oven door before the 45 minute mark can cause the center to collapse, so resist the urge to peek and trust your timer instead.
03 -
- All ingredients at room temperature is not a suggestion here, because temperature differences between cold eggs and warm butter cause the batter to break and you cannot fix it once it does.
- Rotate the pan halfway through baking if your oven has hot spots, as pound cake bakes long enough that uneven heat will show in the final slice.