Pound Cake

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Pound cake is one of those classic desserts that holds a special place in the hearts of many. Its dense, buttery texture and rich flavor make it the perfect companion to a cup of tea or coffee, or simply enjoyed on its own. This recipe will guide you through making a delightful pound cake that is incredibly simple yet indulgent. Whether you’re a seasoned baker or just starting in the kitchen, this cake will impress your family and friends with its irresistibly moist crumb and delectable flavor.

Why This Recipe Is a Must-Try

What makes this pound cake so irresistible? First and foremost, it boasts a perfect balance of sweetness and richness. The combination of butter, sugar, and eggs creates a moist crumb that’s both tender and satisfying. This recipe calls for simple, everyday ingredients that you likely have in your pantry. The best part? You can enjoy this cake as is, or dress it up with a glaze or fresh fruit. It’s versatile enough for any occasion — from birthdays to brunches, or simply as a sweet treat for yourself!

Ingredients

• 1 ¼ cups granulated sugar
• 1 cup unsalted butter, at room temperature
• ¼ cup whole milk
• 3 large eggs
• 1 tablespoon vanilla extract or vanilla paste
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

How To Make Pound Cake

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This will ensure that your cake bakes evenly.

Step 2: Prepare Your Pan

Grease a 9×5 inch loaf pan with butter or cooking spray. For added security against sticking, consider lining the bottom with parchment paper.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix on medium speed until the mixture is light and fluffy, which takes about 3-5 minutes. This step is crucial for incorporating air into the batter, ensuring a light texture.

Step 4: Add the Eggs and Vanilla

Next, add the eggs one at a time, making sure to fully incorporate each egg before adding the next. It’s also the moment to mix in the vanilla extract or vanilla paste, which will provide that lovely aromatic flavor. Continue mixing until everything is well combined.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed throughout the flour.

Step 6: Alternate Adding Milk and Flour

When your wet ingredients are well mixed, it’s time to alternate adding your dry ingredients and the milk. Start by adding about a third of the flour mixture to the batter and mix on low speed until just combined. Next, add half of the milk and gently mix. Repeat this process, ending with the flour mixture. Be careful not to overmix; stopping when there are a few flour streaks left is just fine.

Step 7: Pour Batter into the Pan

Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This will ensure an even surface as it bakes.

Step 8: Bake

Bake in your preheated oven for 50-60 minutes or until a skewer inserted into the center comes out clean. The surface should be a golden brown color.

Step 9: Cool the Cake

Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely. This cooling period allows the cake to finish baking and prevents it from becoming soggy.

Expert Tips

• Use room temperature ingredients for the best mixing results — it helps create a smoother batter.
• Do not overmix your batter once you add the flour to keep the cake light and airy.
• For an extra burst of flavor, consider adding citrus zest, like lemon or orange, into the batter.
• Check your cake before the timer goes off; ovens can vary, and you don’t want to overbake.

Variations and Customizations

• Add 1 cup of fresh or frozen berries, like blueberries or raspberries, for a fruity twist.
• Substitute ¼ cup of the all-purpose flour for almond flour for a nutty flavor.
• Mix in a tablespoon of cocoa powder to create a chocolate pound cake.
• Top with a simple glaze made from powdered sugar and milk for a sweet finish.

How to Store Leftovers

To keep your pound cake fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. It should remain good for about 3-4 days. For longer storage, consider slicing the cake and placing it in an airtight container in the freezer, where it can be kept for up to three months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight or at room temperature for a few hours.

FAQ

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be sure to omit the additional salt from the recipe to avoid the cake becoming too salty.

What can I substitute for whole milk?

You can replace whole milk with an equal amount of almond milk or any other plant-based milk, if preferred. Just ensure that it is unsweetened for the best flavor balance.

Why is my pound cake dense?

A dense pound cake can result from overmixing the batter, not creaming the butter and sugar sufficiently, or too much flour being added. Be sure to follow the mixing guidelines closely for the best results.

How can I tell when my pound cake is done baking?

Your pound cake is done when it is golden brown, and a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

Conclusion

Making a homemade pound cake might just become your new favorite baking project! With its simplicity and the delightful results, this recipe is sure to become a staple in your kitchen. Whether you enjoy it plain or add your own twist, the comforting flavors and textures of this cake are bound to bring joy to any occasion. Happy baking!

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