Granny's Pound Cake
Transport yourself to simpler times with Granny’s Pound Cake, a classic recipe brimming with rich, buttery flavor and a tender, golden crumb. Made from pantry staples like all-purpose flour, granulated sugar, and fresh eggs, this timeless treat is elevated by the addition of creamy milk and fragrant vanilla extract. The secret lies in its delicate balance of ingredients, mixed just enough to achieve a moist yet perfectly dense texture. With only 20 minutes of prep and a gentle bake at 325°F, this comforting cake is ideal for family gatherings, afternoon teas, or anytime you crave a nostalgic dessert. Serve it plain, dusted with powdered sugar, or topped with a dollop of whipped cream and fresh fruit for an irresistible finish. Keywords: classic pound cake, buttery dessert, homemade, Granny’s recipe, family favorite cake.
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Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.75 cup milk
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt or tube pan. Set it aside.
Step 2
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Step 3
Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Step 6
Stir in the vanilla extract until evenly distributed.
Step 7
Pour the batter into the prepared pan, spreading it evenly and smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 15 minutes.
Step 10
Carefully invert the cake onto a wire rack and allow it to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1444.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5008.0 |
| Total Fat 224.4g | 0% |
| Saturated Fat 131.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1463.1mg | 0% |
| Sodium 1500.2mg | 0% |
| Total Carbohydrate 691.9g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 410.9g | |
| Protein 75.3g | 0% |
| Vitamin D 280.5IU | 0% |
| Calcium 468.9mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 1084.4mg | 0% |
Source of Calories