Here’s a classic pound cake recipe—rich, buttery, and simple. True to tradition, it’s dense and moist, perfect on its own or with fruit, glaze, or whipped cream.
🍰 Classic Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk, room temperature
- 2 tsp vanilla extract
Instructions
1. Preheat oven
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt or loaf pan.
2. Cream butter and sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 4–5 minutes).
3. Add eggs
Add eggs one at a time, beating well after each addition.
4. Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet and dry
Add the flour mixture to the butter mixture alternating with milk, starting and ending with flour.
Mix just until combined.
6. Add flavor
Stir in vanilla extract.
7. Bake
Pour batter into prepared pan.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve
Let cool in pan for 10–15 minutes, then invert onto a wire rack. Slice and serve plain or with glaze, fruit, or whipped cream.
⭐ Tips
- Do not overmix once flour is added to keep cake tender.
- For extra richness, replace ¼ cup milk with heavy cream.
- You can add lemon zest, almond extract, or chocolate chips for variation.
- Bundt pans give a beautiful presentation; loaf pans work fine too.
If you want, I can give you a super-moist, ultra-buttery version that’s slightly different from the classic recipe—still traditional, but next-level rich.
