This classic pound cake recipe offers a rich, buttery, and moist cake that's perfect for any occasion. Simple yet elegant, it's a timeless dessert that pairs wonderfully with a variety of toppings or can be enjoyed on its own.
Grease and flour a 10-inch bundt pan or two 9x5 inch loaf pans.
Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together on high speed until light and fluffy, about 5 minutes.
Add Eggs:
Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Dry Ingredients with Wet Ingredients:
Add the dry ingredients to the butter mixture in three additions, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Slice and serve the pound cake as is, or with your choice of toppings like fresh fruit, whipped cream, or a simple glaze.
Notes
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to keep the cake light and fluffy.
The cake can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
For a lighter version, substitute half of the butter with applesauce.