Absolutely! Here’s a classic, rich pound cake recipe that’s simple and yields a wonderfully moist and buttery cake. I’ll give you step-by-step instructions.
Classic Pound Cake
Ingredients (makes one 9×5-inch loaf or a 10-inch bundt cake):
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk (optional for extra moistness)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. - Cream Butter & Sugar:
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy (about 3–5 minutes). - Add Eggs:
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing. - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. - Combine Wet & Dry Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with milk (if using), starting and ending with flour. Mix until just combined. Do not overmix—this keeps the cake tender. - Add Flavor:
Stir in the vanilla extract. - Bake:
Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes for a loaf (or 60–70 minutes for a bundt), or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tips for Perfection
- Room temperature ingredients help the batter combine better.
- For a fancier flavor, add a tablespoon of lemon or orange zest.
- A simple glaze (powdered sugar + milk or lemon juice) can be drizzled on top once cooled.
If you want, I can also give you a super-moist, ultra-buttery pound cake version that’s slightly richer than the classic one—perfect for dessert lovers.
Do you want me to share that version too?
