Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.
This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.
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Buttery Pound Cake
Ingredients
In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
Add one egg and beat until smooth. Continue with the other eggs (at one at a time).
Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.
Transfer the batter to the loaf pan.
Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
Enjoy Homemade Pound Cake Bread!
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Pound Cake
Equipment
- Loaf Pan (9" x 5")
Ingredients
- 4 large eggs room temperature
- 1 ½ cup all-purpose flour
- 1 cup + 1 ½ tbsp divided unsalted butter softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (176°C).
- In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
- Add one egg and beat until smooth. Continue with the other eggs (at one at a time). Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
- Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
- Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
- Remove from the oven and rest the bread in the pan for 10 minutes. Remove the bread from the loaf pan and transfer to a cake rack. Leftovers may be stored in an airtight container up to 5 days in the refrigerator.
Enjoy Homemade Pound Cake!
Video
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looks so yummy