Classic Pound Cake Recipe
This classic pound cake recipe is rich, buttery, and perfectly moist. With just a few pantry staples, you’ll have a timeless dessert that pairs beautifully with berries, cream, or a light glaze.
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 4 large eggs room temperature
- 2 cups 240g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour and salt. Gradually fold into wet mixture.
- Stir in vanilla extract until just combined.
- Pour batter into prepared loaf pan, smoothing the top.
- Bake 55–65 minutes, or until a toothpick comes out clean.
- Cool in pan for 15 minutes before transferring to a wire rack. Slice and enjoy!
Notes
For a citrus variation, add 1 tablespoon of lemon or orange zest.
Do not overmix once flour is added; this ensures a tender crumb.
Perfect served warm with whipped cream and fresh berries.