Hey everyone, Jason Griffith here! There’s something truly special about a classic pound cake. It’s the kind of dessert that feels both timeless and elegant, with a dense, moist crumb and a rich, buttery flavor that is simply irresistible. This Classic Moist Pound Cake recipe isn’t a quick fix; it’s a labor of love, but every minute spent is worth it. The result is a cake with a deep, comforting flavor that is perfect for a special occasion, a Sunday dinner, or a simple afternoon treat.
Why I Love This Recipe
What I love most about this recipe is its timeless simplicity. While it takes a little patience, the process is straightforward, and the result is a cake that is so rich and buttery it tastes like a dream. The secret to a great pound cake is the “creaming” of the butter and sugar—the patient process of whipping them together until they are light and fluffy. This step creates the perfect, tender crumb that is the hallmark of a classic pound cake. This recipe is a fantastic way to impress your friends and family with a homemade treat that they will be talking about for days.
Ingredients
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Swaps and Notes
- Butter: Use unsalted butter for this recipe. Make sure it is softened to room temperature—this is crucial for creaming it with the sugar properly.
- Flour: All-purpose flour works perfectly here. Sifting it before you use it will result in an even lighter, more tender crumb.
- Eggs and Milk: Using room-temperature eggs and milk helps them mix into the batter more evenly, which prevents overmixing.
- Vanilla Extract: A good quality vanilla extract is key here, as it is one of the main flavor components.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- Cream the Butter and Sugar: In a large bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes, until the mixture is light, fluffy, and pale yellow.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as you go.
- Whisk the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine the Wet and Dry: Add the flour mixture to the butter mixture in three alternating additions with the milk, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix! Stir in the vanilla extract.
- Bake the Cake: Pour the batter into your prepared Bundt pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This is the most important tip for a perfect pound cake!
- Cream the Butter and Sugar Properly: This step creates the air pockets in the cake and is the key to its light, tender crumb.
- Don’t Overmix: Overmixing the batter will develop the gluten and result in a tough, dense cake.
- Cool Completely: Don’t slice into the cake until it’s completely cooled, or it will fall apart.
Serving Suggestions and Pairings
This Classic Moist Pound Cake is perfect on its own with a simple dusting of powdered sugar. You could also serve it with a fresh berry compote, a dollop of whipped cream, or a simple lemon glaze. For a full dessert spread, it would go perfectly with other classic treats like a big family banana pudding or some delicious peanut butter brownies.
Nutritional Information (per serving, approximate)
- Calories: 600 kcal
- Carbohydrates: 70g
- Protein: 8g
- Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 150mg
- Sodium: 300mg
- Fiber: 1g
- Sugar: 50g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This pound cake can be stored in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze it for up to 3 months. Thaw it at room temperature for a few hours before serving.
More Recipes You’ll Love
If you enjoy baking and creating delicious treats from scratch, you might also like these other recipes:
- This Chocolate Chip Banana Bread is my favorite way to use up overripe bananas
- These Easy Pumpkin Spice Muffins are my favorite fall treat to bake on repeat
- This Easy Ice Cream Sandwich Cake is my favorite no-bake summer dessert
Final Thoughts
This Classic Moist Pound Cake is a recipe that’s guaranteed to become a family tradition. It’s a simple, nostalgic, and absolutely delicious dessert that will bring a little bit of old-fashioned magic to your dinner table. Give it a try, and I guarantee you’ll fall in love.
What’s your favorite classic cake to bake? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are irresistible.
Classic Moist Pound Cake: My Secret to a Perfect Cake
Ingredients
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
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