1. Preheat the Oven and Prepare the Pan: Preheat your oven to 325°F (165°C). Generously grease a 10-inch bundt pan or two 9×5-inch loaf pans with butter and lightly dust with flour. Make sure the entire surface is covered to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer fitted with a paddle attachment. Cream them for about 4-5 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air, which gives the cake its tender crumb.
3. Add the Eggs One at a Time: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. The mixture should be smooth and slightly thick.
4. Incorporate the Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix on low speed until just combined—avoid overmixing to prevent a tough cake.
5. Add the Flavoring: Stir in the vanilla extract (or your choice of extract) until evenly distributed. The batter should be smooth and velvety.
6. Fill the Pan and Smooth the Batter: Pour the batter into your prepared pan(s), smoothing the top with a spatula to ensure even baking.
7. Bake the Cake: Bake in the preheated oven for 1 hour to 1 hour and 15 minutes for a bundt pan (or about 50-60 minutes for loaf pans). The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and have a slight crack—this is a signature feature of pound cake.
8. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
Serving Suggestions:
This pound cake is delicious on its own, but you can elevate it with:
- A dusting of powdered sugar
- A drizzle of vanilla or lemon glaze
- Fresh berries and a dollop of whipped cream
- A scoop of ice cream for a decadent dessert
Why This Recipe Works:
- Butter and Sugar Creaming: Properly creaming the butter and sugar introduces air, leading to a tender crumb and perfect texture.
- Room Temperature Ingredients: Using room temperature butter, eggs, and milk ensures a smooth batter that incorporates easily, resulting in a uniform texture.
- Simple Ingredients, Big Flavor: The simplicity of this recipe lets the rich, buttery flavor shine through, making it a timeless classic.
The Perfect Anytime Cake:
Whether you’re having guests over for tea, preparing a dessert for a family gathering, or just craving something sweet, this classic pound cake is an all-around winner. It’s simple to make, yet it delivers big on flavor and comfort. The recipe’s old-fashioned goodness is sure to remind you why pound cake has been a beloved staple for generations.
Enjoy each buttery, velvety bite!