A classic pound cake recipe that is not too sweet, but buttery rich and delicious. It is the perfect recipe to make for an after dinner dessert or afternoon snack.
Before Christmas, I bought a fancy loaf pan with the view that I would make some sort of pound cake. I went through a lot of iterations in my mind. I finally decided that this simple, classic pound cake would fit the bill. It not only had the perfect texture and taste, but also was simple to make!
I used the following ingredients to make this delicious pound cake: all purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, and vanilla extract.
Making the Classic Pound Cake
I started by spraying the loaf pan well with a baking spray. Because of the nooks and crannies in the pan, I made sure that the pan was well coated. Next, I whisked together the flour, baking powder, and salt, and set it aside. The most time-consuming part of making this pound cake was beating the butter on high for about 7 minutes until it was light and fluffy. Then I added the eggs, one at a time, and beat the mixture on high for a minute or so between the additions.
I added the sugar and beat the mixture on high for about 5 minutes, to ensure that everything was light and fluffy. Then, I added the vanilla extract and beat the mixture for another minute or so.
Finally, I added the flour mixture and beat on low just until the flour was combined. I finished mixing with a rubber spatula to ensure that everything was well incorporated. It’s important not to over mix the batter.
Using a rubber spatula, I added the cake batter to the prepared pan and smoothed out the top.
I popped the cake into a preheated 325° F oven for about an hour. To test for doneness, I inserted a toothpick into the center of the cake. It came out clean! Also, the cake had pulled away from the sides of the pan – another indication that it was done.
After letting the cake cool in the pan for about 15 minutes, I removed it from the pan and let it cool completely on a wire rack.
This Classic Pound cake has a perfect texture. It’s not too sweet, but is buttery rich. It’s delicious on its own or dressed up with a bit of Seville Orange Marmalade. Yum!
If you liked this recipe, check out my Lemon Cream Cheese Bundt Cake.
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Classic Pound Cake
- 2 cups (10 ounces, 284 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks 8 ounces, 227 grams unsalted butter, room temperature
- 4 large eggs room temperature
- 1 cup (7 ounces, 198 grams) granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325° F.
- Spray 9x5-inch loaf pay with baking spray, or grease and flour well; set aside.
- Whisk flour, baking powder, and salt to combine; set aside.
- Beat butter on high speed with electric mixer until light and fluffy, 5 to 7 minutes.
- Add eggs, one at a time, beating on high for 1 to 2 minutes after each addition.
- Add sugar; beat on high for 5 minutes, or until sugar is fully incorporated.
- Add flour mixture; beat on low just until flour is incorporated. Finish folding in flour with rubber spatula. Do not over mix.
- Add batter to prepared pan. Bake at 325° F for 60 to 65 minutes, or until a toothpick inserted into center comes out clean.
- Cool in pan for 15 minutes. Remove from pan to wire rack and cool completely.
- Yield: 8 to 10 servings.