Introduction
Pound cake has been a beloved classic dessert for generations. Its rich, buttery flavor and dense texture have made it a favorite for countless family gatherings, holidays, and afternoon teas. I remember the first time I baked a pound cake with my grandmother, Ella Chef. She taught me the art of creating the perfect cake—one that’s moist on the inside, golden on the outside, and simple yet luxurious. We used to bake together every Sunday, and the scent of that cake filling the house was always a sign of comfort and family. It became more than just a dessert; it was a tradition that I now carry on.
Classic Pound Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract. Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Notes
How to Make Pound Cake
To make the perfect pound cake, begin by preheating your oven to 350°F (175°C) and greasing a bundt pan with butter or non-stick spray. In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy—this creates the rich base for your cake.
Next, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk. Be careful not to overmix, as this can cause the cake to become dense.
Stir in the vanilla extract to add flavor. Once the batter is ready, pour it into the prepared bundt pan, smoothing the top with a spatula. Bake the cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For extra flavor, you can serve the pound cake topped with powdered sugar, whipped cream, or fresh fruit. It’s a simple yet satisfying dessert that pairs wonderfully with a cup of tea or coffee.
Conclusion
Pound cake is the ultimate comfort dessert—a rich, buttery treat that brings back memories of family gatherings and warm afternoons. This classic recipe is easy to make and versatile, allowing for endless variations with different toppings and mix-ins. Whether enjoyed on its own or dressed up with frosting, fresh berries, or a dusting of powdered sugar, pound cake is sure to please everyone at the table. With just a few simple ingredients, you can create a dessert that’s both nostalgic and utterly delicious.