The Best Pound Cake Recipe

Preheat the oven to 180°C/350°F (165°C fan) and position the rack so the loaf pan will sit in the center.

Grease an 8.5 x 4″ loaf pan with unsalted butter and dust with flour, then knock out excess flour.

In a medium bowl, lightly whisk together the milk, eggs, and vanilla extract. Set aside.

In a large bowl or stand mixer, combine the sifted cake flour, caster sugar, baking powder, and salt. Beat on low speed for 30 seconds to combine.

Add the softened butter and half of the egg mixture to the dry ingredients. Beat on low speed until incorporated (30–40 seconds), then increase to high speed and beat for 1 minute until thickened.

Scrape down the bowl. Add half of the remaining egg mixture (one quarter of total eggs) and beat on high speed for 20 seconds.

Scrape the sides again, add the remaining egg mixture (last quarter), and beat for 20 seconds to fully incorporate.

Transfer the batter into the prepared loaf pan and smooth the top evenly.

Bake for 30 minutes until the top begins to crack slightly.

Quickly open the oven and make a shallow 6″ incision along the crack using a small sharp knife. Close the oven promptly to prevent heat loss.

Continue baking until a skewer inserted at the center comes out clean. Cover with foil if the top begins to brown excessively.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Slice thickly and serve with whipped cream and fruit, butter and honey, fruit compote, or mascarpone with nuts.