Classic Golden Pound Cake
Classic Golden Pound Cake
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened, at room temperature
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. Thoroughly grease and flour a 9x5 inch loaf pan, ensuring all surfaces are coated to prevent sticking.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color. This should take about 5-7 minutes.
⏱️ 7 min
- 3
Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly mixed.
⏱️ 7 min
- 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix the batter.
⏱️ 5 min
- 6
Stir in the vanilla extract until evenly distributed.
⏱️ 1 min
- 7
Pour the pound cake batter into the prepared loaf pan and gently smooth the top with your spatula.
⏱️ 2 min
- 8
Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top.
⏱️ 65 min•🌡️ 325
- 9
Allow the pound cake to cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Golden Pound Cake
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened, at room temperature
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F. Thoroughly grease and flour a 9x5 inch loaf pan, ensuring all surfaces are coated to prevent sticking.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color. This should take about 5-7 minutes.
⏱️ 7 min - 3
Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly mixed.
⏱️ 7 min - 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix the batter.
⏱️ 5 min - 6
Stir in the vanilla extract until evenly distributed.
⏱️ 1 min - 7
Pour the pound cake batter into the prepared loaf pan and gently smooth the top with your spatula.
⏱️ 2 min - 8
Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top.
⏱️ 65 min•🌡️ 325 - 9
Allow the pound cake to cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
⏱️ 15 min