Best Pound Cake
A rich, buttery classic dessert that delights with its simplicity and perfect texture, ideal for gatherings or a morning treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure it is at room temperature for easy creaming.
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour For gluten-free, use a gluten-free flour blend.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Omit if using salted butter.
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the all-purpose flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
Best served with a dusting of powdered sugar or chocolate glaze. Fresh berries and whipped cream also make a lovely addition. Store tightly wrapped for up to a week at room temperature or freeze for longer storage.