Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) milk (whole or buttermilk)
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or orange for a citrus twist
Instructions
1️⃣ Preheat Oven:
Set to 350°F (175°C). Grease and flour a loaf pan (9×5-inch) or bundt pan.
2️⃣ Cream Butter & Sugar:
In a large bowl, beat butter and sugar together for 3–4 minutes, until pale and fluffy — this step gives the cake its signature texture.
3️⃣ Add Eggs:
Add eggs one at a time, beating well after each addition.
Mix in vanilla (and citrus zest if using).
4️⃣ Combine Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt.
5️⃣ Add to Wet Mixture:
Alternate adding dry ingredients and milk — begin and end with flour.
Mix gently until smooth (don’t overbeat).
6️⃣ Bake:
Pour the batter into your prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool & Serve:
Let cool in the pan for 10 minutes, then remove and cool completely on a rack.
Dust with powdered sugar or glaze if desired.
Optional Glaze
Mix 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla until smooth.
Drizzle over cooled cake for a sweet finish.
Flavor Variations
Lemon Pound Cake – Add lemon zest + 2 tbsp lemon juice.
Marble Pound Cake – Swirl in melted chocolate before baking.
Coconut Pound Cake – Add shredded coconut + coconut extract.
Berry Pound Cake – Fold in fresh or frozen berries.
Tips for Success
Use room temperature ingredients — they mix more evenly.
Don’t open the oven early; it can cause sinking.
Pound cake tastes even better the next day once the flavors settle.
Storage
- Store covered at room temperature for 3–4 days, or refrigerate for up to a week.
- Freeze slices for up to 3 months — wrap tightly and thaw before serving.