The perfect pound cake is all about balance: a crisp golden crust and a soft, buttery interior that melts in your mouth. This recipe stays true to tradition but adds a touch of milk and vanilla for extra tenderness and aroma. It’s perfect for tea time, holidays, or an everyday treat.
Ingredients
- 1 cup (2 sticks / 226 g)Â unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g)Â all-purpose flour, sifted
- ½ cup (120 ml) whole milk (or heavy cream for a richer cake)
- 1 ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt