Pound cake – Recipe

A Pound Cake is a classic, simple dessert that is rich, buttery, and perfectly moist. Traditionally, the recipe calls for a pound each of flour, butter, sugar, and eggs, giving it its name. It’s versatile, easy to make, and can be enjoyed on its own or with various toppings like fresh fruit, whipped cream, or a glaze.

Here’s an easy and delicious Pound Cake recipe:

Classic Pound Cake Recipe

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups unsalted butter (softened, at room temperature)
2 cups granulated sugar
6 large eggs (at room temperature)
1 tsp vanilla extract
1/2 tsp almond extract (optional, but adds great flavor)
1/2 tsp salt
1/2 cup whole milk (or buttermilk for extra richness)

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan. You can also line the pan with parchment paper for easier removal.

2. Cream the Butter and Sugar:

In a large mixing bowl, use an electric mixer (or stand mixer) to beat the softened butter and sugar together on medium speed for about 5 minutes until light and fluffy. This step is crucial for a light, airy texture in your cake.

3. Add the Eggs:

Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This will help the batter stay smooth and evenly mixed.
Add the vanilla extract and almond extract (if using), and mix until combined.

4. Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, salt, and baking powder. This ensures the flour is evenly distributed and helps to avoid clumps.

5. Alternate Adding Dry Ingredients and Milk:

Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk (start and finish with flour). Mix each addition just until combined. Be careful not to overmix, as this can lead to a dense cake.

6. Bake the Pound Cake:

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-75 minutes (depending on your oven and pan size), or until a toothpick inserted into the center comes out clean.
If the top of the cake is browning too quickly, you can loosely cover it with aluminum foil towards the end of baking.

7. Cool the Cake:

Once baked, remove the pound cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.

8. Serve:

Once the cake has cooled completely, slice and serve as-is or top with whipped cream, berries, or a drizzle of glaze.

Optional Glaze (for extra sweetness):

You can drizzle a simple glaze over your pound cake for added sweetness and shine. Here’s how:

Ingredients for Glaze:

1 cup powdered sugar
1-2 tbsp milk (or lemon juice for a citrusy kick)
1 tsp vanilla extract

Instructions:

In a small bowl, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle over the cooled pound cake.

Tips:

Room temperature ingredients: For the best texture, make sure your butter, eggs, and milk are at room temperature before you begin mixing.
Add-ins: You can fold in chocolate chips, fruit, or chopped nuts for added flavor and texture. Add about 1/2 cup of your favorite mix-ins after the flour and milk have been incorporated.
Storage: Pound cake stays fresh for 3-4 days at room temperature, stored in an airtight container. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.

How to Serve:

Serve it as a classic dessert with fresh berries, whipped cream, or a scoop of ice cream.
Pound cake is also perfect with a hot cup of coffee or tea for a light afternoon snack.

This Classic Pound Cake is a timeless favorite—simple to make and loved by all ages. Enjoy every slice!