Ingredients
- Butter: 1 cup (softened, unsalted).
- Granulated Sugar: 2 cups.
- Eggs: 4 large.
- All-Purpose Flour: 2 cups.
- Baking Powder: 1 teaspoon.
- Salt: 1/2 teaspoon.
- Milk: 1/2 cup.
- Vanilla Extract: 1 teaspoon.
Instructions
Step 1: Preheat and Prepare
- 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 Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This step is crucial for creating a tender texture.
Step 3: Add Eggs
- Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, ensuring a light and fluffy cake.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
- Stir in the vanilla extract for a hint of flavor.
Step 6: Bake
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve plain, or pair it with whipped cream, fresh berries, or a drizzle of chocolate sauce for an extra treat.
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing the batter to keep the cake tender.
- Store the pound cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This classic pound cake is versatile and can be dressed up or enjoyed as is. Let me know if you give it a try! 🍰