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butter pound cake

Butter Pound Cake

Perfect for every occasion, this easy-to-follow recipe guarantees delicious results every time.
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Equipment

  • Stand or hand mixer
  • 9x5-inch loaf pan
  • Mixing bowls, spatula, and whisk

Ingredients
  

  • 1 cup Unsalted Butter (225g)
  • 2 cups Granulated Sugar (400g)
  • 4 Large Eggs
  • 2 1/2 cups All-Purpose Flour (315g)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Vanilla Extract
  • 1/2 cup Milk (120ml)

Instructions
 

  • Preparation
    Preheat your oven to 350°F (175°C).
    Grease and flour a 9x5-inch loaf pan to prevent sticking.
  • Creaming the Butter and Sugar
    In a large mixing bowl, beat the butter and sugar until the mixture becomes light and fluffy. This step incorporates air, ensuring your cake has a tender crumb.
  • Adding Eggs
    Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and prevents it from curdling.
  • Mixing Dry Ingredients
    In a separate bowl, sift together the flour, baking powder, and salt.
  • Blending Wet and Dry Ingredients
    Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the dry ingredients to maintain the batter’s consistency.
  • Adding Flavor
    Stir in vanilla extract for a classic flavor. You can also experiment with almond extract or citrus zest for a twist.
  • Baking
    Pour the batter into the prepared pan and smooth the top with a spatula.
    Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cooling and Serving
    Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with your favorite accompaniments.