Entenmann's Pound Cake
Recreate the magic of nostalgia with this homemade version of Entenmann's Pound Cake—a rich, buttery cake with a perfectly tender crumb that rivals the beloved classic. Made with simple pantry staples like unsalted butter, granulated sugar, eggs, and all-purpose flour, this recipe achieves a moist and flavorful loaf thanks to a splash of whole milk and a fragrant touch of pure vanilla extract. The step-by-step process ensures a flawless bake, with instructions to cream the butter and sugar to airy perfection and alternate dry and wet ingredients for a smooth batter. Baked to golden-brown perfection in just under an hour, this pound cake is ideal for everything from afternoon tea to an indulgent dessert with whipped cream and fresh berries. With minimal prep time and maximum reward, this timeless treat is sure to become a go-to favorite in your kitchen!
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Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters whole milk
- 1.5 teaspoons pure vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C) and grease a 9x5-inch (23x13 cm) loaf pan. Line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed for 3-4 minutes, until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Reduce the mixer speed to low, and gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients.
Step 6
Once fully combined, mix in the pure vanilla extract until evenly distributed.
Step 7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing and serving.
Step 10
Enjoy your Entenmann-style pound cake on its own or with a dollop of whipped cream or fresh berries.
Nutrition Facts
| Serving size | (942.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3630.9 |
| Total Fat 217.1g | 0% |
| Saturated Fat 120.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1251.9mg | 0% |
| Sodium 1973.6mg | 0% |
| Total Carbohydrate 390.4g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 204.3g | |
| Protein 53.5g | 0% |
| Vitamin D 191.2IU | 0% |
| Calcium 269.2mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 677.5mg | 0% |
Source of Calories