Classic Pound Cake
A rich and buttery pound cake with a dense yet tender crumb, perfect for any occasion and easily adaptable with various toppings.
Ingredients
Main Ingredients
- 1 cup butter, softened Use high-quality butter for a richer flavor.
- 1 cup sugar
- 4 large eggs eggs (about 4 large eggs) Use the freshest eggs possible for best results.
- 1 cup all-purpose flour For a gluten-free version, substitute with a gluten-free flour blend.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, approximately 5-7 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To keep the pound cake fresh, store it in an airtight container at room temperature for up to 5 days or freeze for up to three months. Let it cool completely before slicing for cleaner cuts.