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Classic Buttery Pound Cake Recipe

Two slices of golden-brown Grandma's Perfect Pound Cake on a white plate, with a whole loaf in the background.
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A timeless, dense, and buttery pound cake recipe, perfect for any occasion. This recipe delivers a rich flavor and fine crumb, reminiscent of grandma’s baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, if using.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure all your ingredients, especially butter, eggs, and milk, are at room temperature for the best texture.
  • For a finer crumb, sift your flour before measuring.
  • This cake is delicious served plain, with fresh berries, or a light glaze.

Nutrition

Find it online: https://kingscook.com/pound-cake-recipe/