Here’s a recipe for a classic soft pound cake that’s rich, buttery, and tender:
Ingredients:
- 1 cup (230g) unsalted butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Ingredients:
- With the mixer on low speed, add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined. Stir in the vanilla extract.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
- Serve:
- Once the cake is completely cool, slice and serve. Enjoy your soft, buttery pound cake!
Tips:
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- If desired, you can add flavor variations like lemon zest, almond extract, or a swirl of fruit preserves.
Enjoy your baking!