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Perfect Pound Cake

This pound cake is the little black dress of desserts—elegant and understated.
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Course: Dessert
Cuisine: American
Keyword: Perfect Pound Cake
Servings: 2
Calories: 1412kcal

Equipment

  • 1 Oven

Ingredients

  • 3 tablespoons milk skim, low fat, or whole
  • 3 large eggs
  • teaspoons vanilla extract
  • 1⅓ cups cake flour
  • ¾ cup sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 13 tablespoons unsalted butter softened (no need to cut it in pieces)

Instructions

  • Set an oven rack in the centre and heat the oven to 350°F.
  • Grease a loaf pan that measures 8 inches by 4 inches by 2 12 inches with butter or nonstick cooking spray. Add flour and shake off any extra. (Alternatively, use Pam Baking Spray with Flour or Baker's Joy Nonstick Cooking Spray, which both contain flour.)
  • Whisk the milk, eggs, and vanilla in a medium bowl just until mixed.
  • Flour, sugar, baking soda, and salt should be combined in the mixing bowl of an electric mixer with the paddle attachment (or with a hand mixer). About 30 seconds, or until thoroughly combined, mix at low speed. Butter and half of the egg mixture should be added. As soon as the dry components are moistened, mix on low speed. Beat for one minute at medium speed (high speed if using a manual mixer) on the mixer. Scrape the bowl's sides clean. Add the remaining egg mixture in two additions, beating the mixture for 30 seconds after each addition. Never over-mix. (It's alright if the batter looks a little bit curdled or gritty.)
  • Spoon the batter into the prepared pan, then use an offset spatula or a spoon to smooth the surface. A thin wooden skewer or toothpick placed into the center of the cake should come out clean after 45 to 55 minutes of baking, when it has turned golden brown.
  • After about 10 minutes, place the cake on a wire rack to cool. After that, take the cake out of the pan and let it cool entirely on a wire rack. Place the cake in a large sealable plastic bag or wrap it in plastic wrap once it has cooled.
  • When refrigerated, the wrapped pound cake will last for one week after several days at room temperature.

Video

Nutrition

Calories: 1412kcal | Carbohydrates: 151g | Protein: 20g | Fat: 82g | Saturated Fat: 49g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 444mg | Sodium: 565mg | Potassium: 237mg | Fiber: 2g | Sugar: 91g | Vitamin A: 2669IU | Calcium: 189mg | Iron: 2mg
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