Description
Indulge in the rich and buttery goodness of this classic pound cake that will have you coming back for more. With a tender crumb and a sweet glaze, this recipe is perfect for any occasion.
Ingredients
For the Pound Cake:
- 1 cup (226g) unsalted butter, softened (at room temperature)
- 2 3/4 cups (550g) granulated sugar
- 5 large eggs (at room temperature)
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk (room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Glaze:
- 2 cups (240g) powdered sugar
- 3 tablespoons whole milk or heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare – Preheat the oven to 325°F (160°C) and prepare the pan.
- Cream the Butter and Sugar – Beat butter and sugar until light and fluffy.
- Add the Eggs – Incorporate eggs one at a time.
- Combine Dry Ingredients – Whisk flour, baking powder, and salt together.
- Mix Wet and Dry Ingredients – Alternate adding flour and milk to the butter-sugar-egg mixture.
- Pour into the Pan – Transfer batter to the prepared pan.
- Bake the Cake – Bake for 75-85 minutes until a toothpick comes out clean.
- Cool the Cake – Cool in the pan before inverting onto a rack.
- Prepare the Glaze – Whisk together powdered sugar, milk, and vanilla.
- Glaze the Cake – Drizzle the glaze over the cooled cake.
Notes
- This pound cake is best enjoyed fresh but can be stored in an airtight container for a few days.
- For added flavor, try incorporating lemon zest into the batter.
- Feel free to customize the glaze with citrus juices for a tangy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
