Traditional Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 12
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In the world of baking, few things are as comforting as a traditional pound cake. Simple, yet rich with flavor, this pound cake recipe is a timeless classic that brings a touch of nostalgia with every bite.

Ingredients for Traditional Pound Cake

Butter is the heart of any good pound cake, providing richness and a tender crumb. Make sure it's unsalted to control the salt level in the cake.

Granulated sugar adds sweetness and helps to cream with the butter, creating a light and airy batter.

All-purpose flour gives structure to the cake. It's important to measure it correctly to avoid a dense cake.

Eggs act as a binding agent and add moisture. Using large eggs will give you the right balance of liquids and fats.

A touch of vanilla extract elevates the flavor, adding a subtle aroma and sweetness.

Salt enhances all the other flavors, balancing sweetness and adding depth.

Tips & Tricks

  • Bring your butter and eggs to room temperature for easier mixing and a more consistent batter.
  • Use a scale to measure your ingredients, especially the flour, for the most accurate results.
  • If your oven runs hot, consider checking the cake a little earlier to prevent over-baking.

Serving Suggestions

This pound cake pairs beautifully with fresh berries and a dollop of whipped cream. For a more indulgent treat, try serving it with a scoop of vanilla ice cream and a drizzle of chocolate sauce. If you're feeling adventurous, a sprinkle of lemon zest can add a refreshing twist.

Frequently Asked Questions

Can I use salted butter instead of unsalted?
You can, but reduce the added salt to balance the flavors.
How do I store the pound cake?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days.
Can I freeze the cake?
Yes, pound cake freezes well. Wrap slices individually in plastic wrap and place them in a freezer-safe bag for up to three months.

Traditional Pound Cake Recipe Walkthrough

First, let's get your oven preheated to 325°F (163°C). While that's warming up, take a moment to grease your 10-inch bundt or tube pan thoroughly. You don't want any sticking when it's time to serve up this beauty.

Next, grab a large mixing bowl, and let's start by creaming the butter and sugar together. This step is crucial — aim for a light and fluffy mixture. It might take a bit of patience, but it's worth it for that perfect texture.

Once your mixture is nice and creamy, it's time for the eggs. Add them one at a time, beating well after each addition. This ensures they are fully incorporated and the batter stays smooth.

Stir in the vanilla extract and salt next. These might seem like small additions, but they pack a flavorful punch.

Now, gradually add the flour to the mix. It's important not to overmix here — just combine until everything's smooth and there are no visible streaks of flour.

Pour your batter into the prepared pan, smoothing the top with a spatula. Into the preheated oven it goes for about 1 hour and 30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.

Once baked, let your cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. This helps it set and makes it easier to handle.

Why You'll Love This Recipe

  • Uses only six simple ingredients, making it easy to whip up with pantry staples.
  • Delivers a perfectly dense and moist texture every time.
  • Perfect for any occasion — from casual afternoon tea to elegant dinner parties.
  • Customizable with various toppings and flavors to suit your taste.

Ingredients

1 lb unsalted butter
1 lb granulated sugar
1 lb all-purpose flour
9 large eggs
1 tsp vanilla extract
1/2 tsp salt

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or tube pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract and salt.
5. Gradually add the flour, mixing until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

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