Description
A rich, buttery classic pound cake with a tender crumb and delicate vanilla flavor, perfect for slicing and serving any time.
Ingredients
- 1 lb unsalted butter (softened at room temperature)
- 1/2 tsp fine sea salt
- 1 lb cane sugar (or caster sugar)
- 8 large eggs
- 14 oz all-purpose flour or cake flour
- 1 tsp baking powder (optional)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (170°C). Butter and flour two 8.5 x 4.5 inch loaf pans.
- Sift flour and baking powder together and set aside.
- Cream butter and salt in a mixer until light and fluffy.
- Gradually add sugar while mixing, then continue creaming for 2–3 minutes.
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Mix in vanilla extract.
- Gently fold in the flour mixture in batches until just incorporated.
- Divide batter evenly between pans and smooth the tops.
- Bake for about 60–70 minutes, rotating pans halfway through, until a toothpick inserted comes out clean.
- Cool in pans for 10–15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix once flour is added to avoid a dense cake.
- Store wrapped at room temperature for up to 1 week.
- Freeze tightly wrapped cake for up to 3 months.
- Stale slices can be toasted or grilled for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
