Classic Pound Cake
12 servings20 min prep65 min cookEasy
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The Tale of Classic Pound Cake
Story updated
Pound cake gets its name from its original 18th-century English recipe, calling for a pound each of butter, sugar, eggs, and flour — an easy ratio to remember before standardized measurements were common. It became a beloved dense, buttery cake across Britain and the American South.
Ingredients
Scale:· 12 servings
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
Instructions
- 1Preheat the oven to 325°F and grease and flour a 9x5-inch loaf pan or bundt pan.
- 2Cream the butter and sugar together until very light and fluffy, about 5 minutes.
- 3Beat in the eggs one at a time, then mix in the vanilla extract.
- 4Whisk the flour, baking powder, and salt together in a separate bowl.
- 5Add the flour mixture and milk alternately, beginning and ending with the flour mixture, mixing just until smooth.
- 6Pour the batter into the prepared pan and smooth the top.
- 7Bake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean.
- 8Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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