Introduction
The Classic Pound Cake is a timeless dessert that has been cherished for generations. With just four simple ingredients—butter, sugar, flour, and eggs—this cake delivers a rich, buttery flavor and a tender crumb that melts in your mouth. The name “pound cake” comes from the original recipe, which called for a pound of each ingredient. While modern recipes often adjust the proportions, the essence of the cake remains the same: a deliciously dense yet soft cake that pairs beautifully with a variety of toppings or stands alone as a delightful treat.
Whether you’re serving it with fresh fruit, whipped cream, or just enjoying it plain with a cup of coffee, this pound cake recipe is perfect for any occasion. Let’s dive into the steps to create this simple yet heavenly dessert.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract (optional, but recommended for extra flavor)
- ¼ teaspoon salt
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This will take about 3-5 minutes. Properly creaming the butter and sugar is essential to creating a tender and light crumb in the cake.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. The mixture may look slightly curdled at this stage, but don’t worry—it will smooth out once the flour is added.
Step 4: Incorporate the Flour and Salt
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter, sugar, and egg mixture in small batches, mixing on low speed until just combined. Be careful not to overmix, as this can result in a denser cake. If using vanilla extract, stir it in at this point.
Step 5: Bake the Pound Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back slightly when touched.
Step 6: Cool the Cake
Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely before slicing.
Cooking Note:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This ensures better incorporation of the ingredients and a smoother batter.
- Pan Size: This recipe works best with a 9×5-inch loaf pan, but it can also be baked in a bundt pan or split into smaller loaf pans. Adjust the baking time accordingly—smaller pans may take less time.
- Flavor Variations: While the classic recipe uses only butter, sugar, flour, and eggs, feel free to add other flavors such as lemon zest, almond extract, or a splash of rum for a unique twist.
Serving Suggestions:
- Simple Slice: Serve slices of the pound cake with a dusting of powdered sugar for a simple yet elegant presentation.
- Toppings: Pair your pound cake with fresh berries (like strawberries, blueberries, or raspberries) and whipped cream for a refreshing and light dessert.
- Ice Cream: Warm a slice of pound cake and serve it with a scoop of vanilla or butter pecan ice cream for a decadent treat.
- Sauces: Drizzle slices with chocolate ganache, caramel sauce, or a citrus glaze made from powdered sugar and lemon juice for added flavor and sweetness.
- Breakfast Treat: Enjoy a slice of pound cake with your morning coffee or tea for a luxurious start to your day.
Tips:
- Butter is Key: The quality of the butter you use will affect the flavor of the cake. Opt for a high-quality unsalted butter for the best results.
- Don’t Overmix: Once you add the flour, mix just until incorporated. Overmixing can result in a tough cake.
- Check for Doneness: Every oven is different, so check your cake around the 55-minute mark. The cake should have a golden crust, and a toothpick should come out clean or with just a few moist crumbs.
- Storing the Cake: Pound cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days. You can also freeze it for up to 2 months. Just make sure to wrap it well in plastic wrap and aluminum foil before freezing.
Prep Time:
15 minutes
Cooking Time:
60-70 minutes
Total Time:
1 hour 20 minutes
Nutritional Information (Per Slice, Based on 10 Slices):
- Calories: 320
- Protein: 5g
- Sodium: 180mg
Conclusion:
This Classic Pound Cake is the perfect balance of simplicity and decadence, with a buttery, moist crumb that’s irresistible. Whether served on its own or paired with toppings like fresh fruit or whipped cream, it’s a versatile dessert that can be enjoyed on any occasion. With minimal ingredients and easy preparation, this recipe is ideal for both beginner and seasoned bakers looking to create a timeless dessert that never fails to impress.
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Classic Pound Cake Recipe
- Total Time: 1 hour 20 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract (optional, but recommended for extra flavor)
- ¼ teaspoon salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This will take about 3-5 minutes. Properly creaming the butter and sugar is essential to creating a tender and light crumb in the cake.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. The mixture may look slightly curdled at this stage, but don’t worry—it will smooth out once the flour is added.
Step 4: Incorporate the Flour and Salt
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter, sugar, and egg mixture in small batches, mixing on low speed until just combined. Be careful not to overmix, as this can result in a denser cake. If using vanilla extract, stir it in at this point.
Step 5: Bake the Pound Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back slightly when touched.
Step 6: Cool the Cake
Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
Nutrition
- Calories: 320
- Sodium: 180mg
- Protein: 5g