Best Pound Cake

by

Step 1: Preheat and Prepare

  1. Preheat your oven to 325°F (160°C).
  2. Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan.
  3. Set aside.

Step 2: Cream Butter and Sugar

  1. In a large bowl, beat the butter and sugar together for 5–7 minutes until light, fluffy, and pale in color.
  2. This step incorporates air and gives the cake its fine texture.

Step 3: Add Eggs

  1. Add the eggs one at a time, mixing well after each addition.
  2. Scrape down the sides of the bowl as needed.

Step 4: Add Dry and Wet Ingredients

  1. In a separate bowl, whisk together flour, baking powder, and salt.
  2. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with flour.
  3. Mix on low speed until just combined — do not overmix.
  4. Stir in the vanilla extract.

Step 5: Bake

  1. Pour the batter evenly into your prepared pan.
  2. Bake for 60–70 minutes (Bundt: 70–80 minutes), or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 6: Serve

Slice and serve plain or with toppings like:

  • Fresh berries and whipped cream
  • Lemon glaze
  • Caramel drizzle
  • Ice cream on the side

Tips for the Perfect Pound Cake

  • All ingredients should be room temperature for best mixing and texture.
  • Don’t rush the creaming step — this is the secret to a light crumb.
  • Avoid overbaking; check 5 minutes before the minimum time.
  • Store at room temperature for up to 4 days or freeze up to 2 months (wrap tightly).

Optional Lemon Glaze

Mix 1 cup powdered sugar, 2 tbsp lemon juice, and Â½ tsp lemon zest.
Drizzle over the cooled cake for a zesty twist.

2 of 2Next

Leave a Comment