Introduction:
Pound cake is a classic dessert known for its dense, moist, and buttery texture. Traditionally made with a pound each of butter, sugar, eggs, and flour, it’s simple, yet indulgent. This versatile cake can be enjoyed on its own or dressed up with fruit, whipped cream, or glazes. Its rich flavor and tender crumb make it a favorite at family gatherings, tea parties, or as a comforting dessert after a meal. A true crowd-pleaser, pound cake has earned its place in baking history as a timeless treat.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup milk (whole milk or buttermilk for extra richness)
1 teaspoon baking powder (optional, for a lighter texture)
Instructions:
Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan, ensuring it’s well-prepared to prevent the cake from sticking.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes. This step is essential to creating the cake’s tender crumb, so make sure to mix well.
Add the eggs: Add the eggs one at a time, beating well after each addition to incorporate them fully into the butter-sugar mixture.
Sift dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder (if using). Sifting these ingredients ensures an even distribution of the flour and prevents lumps in the batter.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix, or the cake could become dense.
Add flavorings: Stir in the vanilla extract and almond extract (if using) until evenly distributed.
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If you’re using a Bundt pan, the baking time might vary slightly, so keep an eye on it.
Cool: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Serve: Slice and enjoy your moist, buttery pound cake as-is, or serve with a dusting of powdered sugar, fresh berries, or a drizzle of glaze.
Description: Pound cake is known for its simplicity and richness. The buttery flavor and moist crumb come from the balanced ratio of butter, sugar, eggs, and flour, which all work together to create a deliciously dense but not overly heavy cake. It’s the ideal cake for those who appreciate straightforward flavors with a slightly sweet and comforting finish. Pound cake can be enjoyed plain, or you can elevate it by adding fresh fruits, a glaze, or a dollop of whipped cream.
Tips:
Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This will help them incorporate more smoothly into the batter and give the cake a better texture.
Don’t overmix: Overmixing the batter can lead to a dense cake, so mix until just combined. This is crucial for achieving the right crumb texture.
Baking pan: If you’re using a Bundt pan, make sure to grease and flour the pan thoroughly to prevent the cake from sticking in the crevices.
Storage: Pound cake stays fresh for several days when stored in an airtight container at room temperature. You can also freeze slices for up to 3 months—just wrap each slice tightly in plastic wrap and foil before freezing.
For a lighter texture: Add 1 teaspoon of baking powder to the dry ingredients for a slightly lighter, airier pound cake. This is not necessary in traditional recipes, but it can be a personal preference.
Variations:
Lemon Pound Cake: Add the zest of one lemon to the batter and substitute some of the vanilla extract with lemon juice for a refreshing citrus twist.
Chocolate Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a rich, chocolate-flavored version.
Berry Pound Cake: Gently fold in 1 cup of fresh berries (such as raspberries or blueberries) into the batter just before baking for a fruity version.
Cinnamon Swirl Pound Cake: Add a tablespoon of cinnamon to the dry ingredients and swirl a cinnamon-sugar mixture through the batter for a warm, spiced flavor.
Almond Pound Cake: Enhance the almond flavor by using almond extract instead of vanilla extract, or add slivered almonds to the batter for extra crunch.
Corrections:
If you notice the batter is too thick, you can add a little more milk (1-2 tablespoons at a time) to loosen it up. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can result in a dry cake.
Enjoy! Enjoy your homemade pound cake with a cup of tea or coffee, or as a delightful dessert with your favorite toppings. Whether it’s for a special occasion or just a treat to enjoy any time, this cake is sure to be a hit!