Classic Pound Cake
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.
Servings: 10 servings
- 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.
Calories: 219kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Cholesterol: 79mg | Sodium: 99mg | Potassium: 125mg | Sugar: 20g | Vitamin A: 100IU | Calcium: 32mg | Iron: 1.6mg