SOFT POUND CAKE

Here’s a classic soft pound cake recipe that results in a moist and tender cake:

Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk, room temperature

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Cream the butter and sugar:
   • In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
3. Add the eggs:
   • Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
   • Stir in the vanilla extract.
4. Combine dry ingredients:
   • In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding dry ingredients and milk:
   • With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix until just combined after each addition. Do not overmix.
6. Pour batter into the pan:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake:
   • Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • If the top of the cake starts to brown too quickly, you can tent it with aluminum foil.
8. Cool:
   • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips

• Make sure all your ingredients are at room temperature to ensure they blend together properly.
• Do not overmix the batter once you add the flour to avoid a dense cake.
• For added flavor, you can mix in some lemon zest or almond extract.

Enjoy your soft and delicious pound cake!