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–+ servings

Classic Homemade Pound Cake

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Prep:20 minutes
Cook:1 hour 5 minutes
Total:1 hour 25 minutes
Yield:10 slices

Ingredients

  • 1 cup salted butter, softened 226 g
  • 1 ½ cup granulated sugar 300 g
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups unbleached all-purpose flour, scooped & leveled 240 g
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup milk, room temperature 120 g

Instructions

  • Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  • Cream Butter & Sugar: In a large bowl, beat softened butter and granulated sugar with a stand mixer or hand mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
  • Mix Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Mix Dry Ingredients: In a separate bowl, whisk together unbleached all-purpose flour, baking powder, and salt.
  • Combine Wet & Dry: With the mixer on low, add dry ingredients in three additions, alternating with milk, starting and ending with flour. Mix until just combined—do not overmix.
  • Pour into Pan: Pour batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (~1 hour). Slice and serve.

Notes

  • Room Temperature Ingredients: Use room-temperature butter, eggs, and milk for a smooth batter and even baking.
  • Don’t Overmix: Mix just until combined to keep the cake tender.
  • Check Doneness: Start checking at 55 minutes. Tent with foil if the top browns too quickly.
  • Make-Ahead: Bake a day ahead and wrap tightly in plastic wrap at room temperature. Store up to 3 days or freeze for 2 months.
  • Substitutions:
    • Gluten-Free: Use 1:1 gluten-free flour blend.
    • Dairy-Free: Use vegan butter and almond milk.
  • Flavor Twist: Add 1 tsp lemon zest or almond extract.
  • Serving Ideas: Slice and serve with berries, use as a trifle base, or toast with butter for breakfast.

Nutrition

Serving: 1slice
Servings: 10 slices
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