Here’s a classic, buttery, rich Pound Cake — dense yet tender with that perfect golden crust.
🧈 Classic Pound Cake
🛒 Ingredients (Makes 1 loaf or Bundt)
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1 cup (2 sticks) unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs (room temperature)
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2 tsp vanilla extract
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2 cups all-purpose flour
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½ tsp salt
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½ cup whole milk (room temperature)
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a 9×5 loaf pan or Bundt pan.
2️⃣ Cream Butter & Sugar
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Beat butter and sugar together for 4–5 minutes until light and fluffy.
(This step is key for texture!)
3️⃣ Add Eggs
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla.
4️⃣ Add Dry & Milk
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In a separate bowl, whisk flour and salt.
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Add dry ingredients alternately with milk, beginning and ending with flour.
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Mix just until combined (don’t overmix).
5️⃣ Bake
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Pour batter into prepared pan.
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Bake 60–75 minutes (loaf) or 70–80 minutes (Bundt), until a toothpick comes out clean.
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Cool in pan 10–15 minutes, then transfer to a wire rack.
✨ Optional Glaze
Mix:
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1 cup powdered sugar
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1–2 tbsp milk or lemon juice
Drizzle over cooled cake.
🍰 Flavor Variations
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🍋 Add 1 tbsp lemon zest + 2 tbsp lemon juice.
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🍊 Orange zest for citrus twist.
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🥥 Add ½ cup shredded coconut.
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🍓 Serve with fresh berries & whipped cream.
🧊 Storage
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Wrap tightly at room temperature for up to 4 days.
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Freezes beautifully for up to 3 months.
If you’d like, I can also give you:
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🍋 Southern Lemon Pound Cake
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🧀 Cream Cheese Pound Cake
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🍫 Chocolate Pound Cake
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🥥 Sour Cream Pound Cake
Just tell me which one you’d like!