Classic Pound Cake

Name: Classic Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 loaf (10 slices)
Cuisine: Baking
Ingredients: 1 cup (227 g) unsalted butter, softened; 1½ cups (300 g) granulated sugar; 2 cups (250 g) all-purpose flour; 4 large eggs; ¼ cup milk; 2 tsp vanilla extract; ½ tsp baking powder; ½ tsp fine salt

Dense, buttery and golden, with a fine, tender crumb.

Prep Time20 mins

Cook Time60 mins

Total Time1 hr 20 mins

Yield1 loaf (10 slices)

Before You Start

A proper pound cake is rich and close-textured, perfect plain or with berries and cream. The secret is patience: cream the butter and sugar really well and add the eggs slowly so the batter never splits.

Instructions

1
Heat the oven to 165°C / 325°F and line a 23 cm (9-inch) loaf tin. Have all ingredients at room temperature.
2
Beat the butter and sugar for 4 to 5 minutes until very pale and fluffy. This step builds the light crumb.
3
Add the eggs one at a time, beating well after each. Beat in the vanilla.
4
Whisk the flour, baking powder and salt. Add in three parts, alternating with the milk, mixing just until smooth.
5
Scrape into the tin and smooth the top. Bake for 55 to 65 minutes until deep golden and a skewer comes out clean.
6
Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.

Ingredients

1 cup (227 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
2 cups (250 g) all-purpose flour
4 large eggs
¼ cup milk
2 tsp vanilla extract
½ tsp baking powder
½ tsp fine salt

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

Room-temperature eggs and butter blend smoothly and hold more air, which keeps the cake from being heavy.
If the top browns too fast, tent it loosely with foil for the last 15 minutes.

🔀 Make it your own

Add the zest of a lemon and brush with a lemon-sugar syrup while warm.
Fold in ¾ cup (100 g) blueberries dusted with a little flour.

📦 Storing & freezing

Wrapped at room temperature for 4 days. It freezes beautifully, whole or in slices, for 2 months.

❓ Frequently asked

Why did my pound cake turn out heavy?

Usually the butter and sugar were not creamed long enough, or the eggs were cold and split the batter. Cream well and use room-temperature ingredients.

How many grams of flour in 2 cups?

About 250 g, based on 125 g per US cup. Weigh it with the all-purpose flour converter so the cake is not dry.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.