Description
This recipe for making the perfect pound cake gives you a soft, rich, and buttery cake with the perfect amount of sweetness.
Ingredients
Scale
- 1½ cups (210 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (225 g) white granulated sugar
- ¾ cup (169.5 g or 1½ sticks) unsalted butter
- 3 large eggs
- ⅓ cup (78.6 ml) whole milk
- 1½ tsp vanilla extract
- Cooking spray (Optional)
- Parchment paper
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9×5 inch (23×13 cm) loaf pan by greasing and flouring it or by spraying it with cooking spray and covering it with parchment paper.
- Sift the flour, baking powder, and salt into a medium-sized bowl and set aside.
- In a large bowl or the bowl of a stand mixer, cream the butter and the sugar until light and fluffy.
- Add the eggs, one at a time while you continue to mix.
- Add the vanilla and mix until it is incorporated.
- Add the flour mixture into the batter and mix at low speed until it is well combined.
- Add ½ the amount of milk and mix. Scrape the bowl down with a spatula. Add the rest of the milk, mix, and scrape the bowl down once again.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a knife or skewer inserted in the center comes out clean.
- Remove the pound cake from the oven and let it rest on a wire rack for 10-15 minutes before slicing and serving.
Notes
- Don’t overmix the batter. Overmixing makes this pound cake dry and dense.
- Make sure your ingredients are at room temperature so they incorporate well with the batter.
- If you want to make a bigger pound cake, you can double the amount of the ingredients and bake it in a Bundt pan. Increase the baking time to approximately 1½ hours.