Our rich and sweet pound cake recipe is made with all the basics—butter, sugar, eggs, vanilla and flour—for a perfect, tender crumb and rich flavor. Serve it with berries and whipped cream, or enjoy a slice on its own.
Ingredients
Instructions
Preheat the oven to 300°F. In a large bowl, cream the softened butter with the sugar until light and fluffy, five to seven minutes. Editor's Tip: Properly creaming butter and sugar will affect the overall texture of the pound cake. Using a stand or hand mixer, beat the butter and sugar on high speed to aerate the batter. This makes the final cake lighter and airier. Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla extract.
Gradually add the flour alternately with the milk, beating just until blended. Editor's Tip: Don't overmix the batter. Once or twice during this process, scrape the sides and bottom of the bowl with a rubber spatula.
Pour the batter into a greased and floured 10-inch tube pan. Bake the cake for about 1 hour and 40 minutes; it's finished when a tester inserted in the middle comes out clean. Editor's Tip: It's always a good idea to place a baking sheet on the oven rack below your cake pan so that any errant drips or overflows won't make a mess on the bottom of your oven.
Let the cake cool in the pan for 15 minutes. Then, place the cooling rack on top of the pan and flip it over to release the cake onto the rack. Let the cake cool completely. Dust the cake with confectioners' sugar, if desired.
Nutrition
- Calories
- 499 calories
- Fat Content
- 26g fat (15g saturated fat)
- Cholesterol Content
- 132mg cholesterol
- Sodium Content
- 215mg sodium
- Carbohydrate Content
- 62g carbohydrate (39g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 6g protein.
