Classic Pound Cake
Pound cake is a classic and versatile dessert that has been a staple in many households for generations. Its rich, buttery flavor and dense, moist texture make it the perfect canvas for a variety of toppings and decorations.
Equipment
- 10-inch Bundt pan
- Mixing bowls
- Whisk
Ingredients
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan or two 9x5-inch loaf pans with butter or non-stick cooking spray.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the vanilla extract.
- Pour the batter into the prepared pan(s) and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once the pound cake is baked, allow it to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- This cake can be enjoyed as is, or you can dress it up with your favorite toppings, such as powdered sugar, fresh fruit, or a simple glaze.
Notes
Pound cake can be customized with various toppings and flavorings. Consider experimenting with different extracts or adding citrus zest for added flavor.