Classic Buttery Pound Cake
Indulge in the rich and velvety goodness of this Classic Buttery Pound Cake, a timeless dessert that delights at every gathering. With its simple yet decadent blend of salted butter, sugar, and eggs, this cake embodies the essence of traditional baking. Perfectly dense and moistened, every slice melts in your mouth while offering a delightful buttery flavor that pairs beautifully with fresh fruit, whipped cream, or a scoop of vanilla ice cream. Whether served at a family reunion, a festive tea party, or as an everyday treat, this pound cake is sure to become a cherished favorite.
N/A
Servings
350
Calories
7
Ingredients
Ingredients
Salted butter
1/2 lb (softened to room temperature)
Sugar
1 2/3 cups (granulated)
Eggs
5 (large, at room temperature)
All-purpose flour
2 cups (sifted)
Salt
1/2 teaspoon (fine sea salt)
Vanilla extract
1 1/2 teaspoons (pure vanilla extract)
Milk
1 tablespoon (whole milk, at room temperature)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Grease and flour a 9x5 loaf pan thoroughly to ensure easy removal of the cake.
3
Allow all ingredients, including butter, eggs, and milk, to sit at room temperature for about 30 minutes before mixing. This step is crucial for achieving a light and airy texture.
4
In a large mixing bowl, use a handheld or stand mixer on low speed to beat the softened butter until creamy.
5
Gradually add the sugar while continuing to mix on low speed. Once all the sugar is incorporated, increase the speed to medium and beat the mixture until it is light and fluffy, about 3-5 minutes.
6
Add the eggs one at a time, mixing well after each addition to ensure they are fully integrated into the creamed mixture.
7
In a separate bowl, whisk together the all-purpose flour and salt.
8
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
9
Stir in the vanilla extract and milk until the batter is smooth.
10
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
11
Bake in the preheated oven for 75 to 90 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
12
Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
20g
Fat
40g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Buttery Pound Cake?
It is a rich, velvety, and timeless dessert featuring a dense and moist texture with a deep buttery flavor.
What oven temperature is used for this recipe?
The cake should be baked in an oven preheated to 325°F (163°C).
How long does the pound cake take to bake?
The baking time is typically between 75 and 90 minutes.
What size pan is required for this cake?
This recipe is designed for a 9x5 inch loaf pan.
Why should ingredients be at room temperature?
Allowing ingredients like butter, eggs, and milk to sit at room temperature for 30 minutes is crucial for achieving a light and airy texture.
How do I prepare the loaf pan?
The pan should be thoroughly greased and floured to ensure easy removal of the cake after baking.
How many eggs are needed?
The recipe calls for 5 large eggs, preferably at room temperature.
Does this recipe use salted or unsalted butter?
This recipe specifically uses 1/2 lb of salted butter, softened to room temperature.
What type of flour is recommended?
You should use 2 cups of sifted all-purpose flour.
How long should I cream the butter and sugar?
After the sugar is incorporated, beat the mixture on medium speed for 3-5 minutes until it is light and fluffy.
Why must eggs be added one at a time?
Adding eggs one by one and mixing well ensures they are fully integrated into the creamed butter mixture.
What is the texture of the finished cake?
The cake is perfectly dense and moist, designed to melt in your mouth.
How many calories are in a serving?
Each serving of the Classic Buttery Pound Cake contains approximately 350 calories.
What is the fat content per serving?
There are 20g of fat per serving.
How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
How many carbohydrates are in a slice?
Each serving contains 40g of carbohydrates.
What are the best items to serve with pound cake?
It pairs beautifully with fresh fruit, whipped cream, or a scoop of vanilla ice cream.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Can I use a stand mixer for this recipe?
Yes, either a handheld or a stand mixer is recommended for creaming the butter and sugar.
Is this cake suitable for large gatherings?
Yes, it is an ideal dessert for family reunions, tea parties, or as an everyday treat.
What type of milk is used in the batter?
The recipe requires 1 tablespoon of whole milk at room temperature.
How much sugar is in this pound cake?
The recipe calls for 1 2/3 cups of granulated sugar.
Why should I avoid overmixing the batter?
Mixing on low speed until just combined after adding flour keeps the cake tender.
How much butter is required?
You will need 1/2 lb of salted butter.
Is additional salt added to the recipe?
Yes, 1/2 teaspoon of fine sea salt is whisked into the flour.
What color should the top of the cake be?
The top should be a beautiful golden brown color.
How much vanilla extract is used?
The recipe uses 1 1/2 teaspoons of pure vanilla extract.
Do I need to sift the flour?
Yes, the 2 cups of all-purpose flour should be sifted before being added to the mixture.
Is this a traditional baking recipe?
Yes, it embodies the essence of traditional baking with its simple yet decadent blend of ingredients.
How much protein is in one serving?
Each serving contains 5g of protein.