Classic Pound Cake
Ingredients
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs, room temperature
1½ cups (190 g) all-purpose flour
¼ tsp salt
1 tsp vanilla extract (optional but traditional)
Instructions
Prepare the pan
Preheat oven to 325°F (165°C).
Grease and flour a loaf pan or bundt pan.
Cream butter and sugar
Beat butter and sugar together until very light and fluffy (4–5 minutes).
Add eggs
Add eggs one at a time, beating well after each addition.
Add dry ingredients
Gently fold in flour and salt until just combined.
Stir in vanilla if using.
Bake
Pour batter into prepared pan.
Smooth the top.
Bake 60–70 minutes, until golden and a toothpick comes out clean.
Cool
Cool in pan 10–15 minutes.
Turn out onto a wire rack to cool completely.
Serving Suggestions
Serve plain (traditional)
Dust with powdered sugar
Top with berries and whipped cream
Serve with tea or coffee
Tips for Perfect Pound Cake
Use room-temperature ingredients
Do not overmix after adding flour
Slow baking at a lower temperature keeps it moist
Classic Pound Cake
