Classic Pound Cake Recipe

Nothing beats a classic, and our Classic Pound Cake Recipe is no exception. This old-fashioned dessert has a fine, dense structure and is bursting with a rich vanilla flavor. It’s a crowd-pleaser that’s perfect for picnics, potlucks, or simply enjoying with a cup of tea after dinner. This is a recipe that’s stood the test of time, and trust us, one bite will send you straight to sweet-tooth heaven!

Now don���t get scared, darlings! Even though it’s a classic, our recipe is simple and straightforward. Anyone can make it. And the best part? When you serve up this lil’ beauty, you’ll have everyone thinking you’re a pro baker! Get ready to impress yourself and your loved ones!

• Prep Time: 20 Minutes
• Cook Time: 1 Hour
• Total Time: 1 Hour 20 Minutes
• Servings: 8 Slices
• Yield: 1 Cake

Ready to roll up your sleeves and get baking? Perfect! Let���s pound out this cake!

Ingredients & Equipment You’ll Need

• 1 cup unsalted butter (softened)
• 2 cups sugar
• 3 cups all-purpose flour
• 5 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract

You���ll also need a mixing bowl, a large loaf pan, and an electric mixer. As for the ingredients, each one has a role in perfecting our Classic Pound Cake. Our star is the unsalted butter, which adds richness and a tender crumb to our cake. Sugar brings the sweetness, while the eggs add moisture and emulsify the batter. The flour creates the structure, the milk keeps the cake moist, and the vanilla extract enhances all the flavors. If you don���t have all-purpose flour, feel free to substitute it with cake flour for a lighter texture.

How To Make Classic Pound Cake Recipe

1. Preheat your oven to 325 degrees and grease your loaf pan.
2. In a large bowl, cream the butter and sugar until it’s light and fluffy. This might take a few minutes with an electric mixer, but have some patience. This step is crucial for a fluffy cake.
3. Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This will ensure a smooth batter.
4. Gradually add the flour and milk alternately, beginning and ending with flour. Mix well after each addition. The goal here is to create a unified and smooth batter.
5. Add the vanilla extract and mix well. Pour the batter into your loaf pan and smooth it out.
6. Bake for about an hour, or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.

Tips For The Best Results

• Allow your ingredients to reach room temperature before mixing. This results in a more uniform texture.
• Don’t overmix the batter! Overmixing can make your cake tough instead of tender.

Storage Tips

• Keep the cake at room temperature, well wrapped, for up to three days. If you want to extend its life, it can be frozen for up to a month.

Frequently Asked Questions

Q: Can I substitute the milk with buttermilk?

A: Yes, this can result in a slight tang and a moister cake.

Q: What happens if I overmix the batter?

A: Overmixing the batter can make your cake tough, so be cautious about your mixing time.

Q: Can I freeze the cake?

A: Yes, wrap the cooled cake tightly in plastic wrap before freezing to maintain quality.

Q: What can I serve with the pound cake?

A: You can serve it with whipped cream, fresh berries or a simple glaze. It’s also delicious on its own!

Q: Can I substitute the eggs with applesauce for a vegan version?

A: Yes, you can. Use 1/4 cup of applesauce per egg.

Nutritional Facts of Classic Pound Cake Recipe

Each slice of Classic Pound Cake has about 492 calories, 19g fat (11g saturated), 121mg cholesterol, 420mg sodium, 69g carbohydrate, and 8g protein.

Alright folks, the bottom line is, our Classic Pound Cake Recipe is not just a cake. It���s a trip down memory lane, a sweet piece of tradition, and the perfect way to end a meal. We hope you’ll give it a try and love it as much as we do!