Pound Cake for All Occasions
Delight in the simplicity and versatility of "Pound Cake for All Occasions," a timeless recipe that's as perfect for casual family gatherings as it is for elegant dinner parties. Featuring a buttery, tender crumb and a rich vanilla aroma, this classic pound cake is made with pantry staples including softened unsalted butter, all-purpose flour, and a splash of whole milk for added moistness. The recipe uses a foolproof method of alternating dry and wet ingredients to achieve a perfectly balanced texture, while baking in a 9x5-inch loaf pan ensures even results every time. Serve it plain for an understated treat, or dress it up with fresh berries, whipped cream, or a drizzle of glaze to suit any occasion. With just 15 minutes of prep and a bake time of about 70 minutes, this crowd-pleaser will quickly become a staple in your repertoire. Perfectly moist, easy to make, and adaptable, this pound cake truly lives up to its name!
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Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups whole milk
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Lightly dust with flour and tap out the excess.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients into the butter-sugar mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix just until combined. Avoid overmixing.
Step 6
Stir in the vanilla extract until evenly distributed.
Step 7
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Step 8
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Step 10
Serve plain, or top with fresh fruit, whipped cream, or a light glaze. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
| Serving size | (1213.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4480.4 |
| Total Fat 218.3g | 0% |
| Saturated Fat 130.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1275.3mg | 0% |
| Sodium 1403.3mg | 0% |
| Total Carbohydrate 596.1g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 407.6g | |
| Protein 54.8g | 0% |
| Vitamin D 213.7IU | 0% |
| Calcium 345.9mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 784.3mg | 0% |
Source of Calories