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Classic Vanilla Pound Cake

A close-up of a moist pound cake, with one slice cut and placed in front of the loaf on a wooden board.
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A dense, buttery pound cake with a fine crumb, perfect for any occasion. This recipe delivers a moist, rich cake with a golden crust.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour and salt.
  5. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 60-75 minutes for a tube pan, or 50-60 minutes for a loaf pan, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure all your ingredients, especially butter, eggs, and milk, are at room temperature for the best texture.
  • Do not overbake the cake, as this can lead to a dry texture.
  • This cake is delicious served plain, with fresh berries, or a dollop of whipped cream.

Nutrition

Find it online: https://blissbatter.com/pound-cake-recipe-buttery-rich-moist/