Pound Cake Recipe
A classic buttery pound cake with a tender crumb that's perfect for any occasion.
Picture this: the comforting aroma of butter and vanilla wafting through your kitchen as your pound cake bakes to golden perfection. It's the kind of scent that invites everyone to gather around, eager for a taste of that classic, dense cake that seems to embody home itself. There's something about the simplicity and decadence of a pound cake that makes it a beloved dessert across generations. This recipe has its roots in traditional baking, where the original pound cake called for a pound each of butter, sugar, eggs, and flour, creating a hefty cake meant to feed a crowd. While we’ve lightened the load just a tad for modern sensibilities, the essence remains the same. What makes this recipe stand out is the splash of almond extract, a small trick that adds a delightful hint of nuttiness, elevating the flavor without overshadowing the buttery base. Whether you're serving it plain, with a dusting of powdered sugar, or adorned with fresh berries and whipped cream, this pound cake is sure to be a hit at your next gathering.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 325°F (163°C).
Grease and flour a 9x5-inch loaf pan, shaking out any excess flour.
- 02Step 2 / 6
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
You should see the mixture turn pale and airy.
- 03Step 3 / 6
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and almond extracts until just combined.
- 04Step 4 / 6
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add this to the butter mixture, alternating with the milk, beginning and ending with the flour.
Mix until fully incorporated, but avoid overmixing.
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- 05Step 5 / 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- 06Step 6 / 6
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Slice and serve once cooled.
Chef Tips
- •Ensure all ingredients, especially butter and eggs, are at room temperature for a smoother batter.
- •Creaming the butter and sugar thoroughly is key to achieving the cake's signature texture.
- •Do not rush the baking process; use the toothpick test to check doneness.
- •If you like a more pronounced almond flavor, add an extra 1/4 teaspoon of almond extract.
- •Store the cake wrapped in plastic wrap to prevent it from drying out.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, pound cake can be made a day in advance. Wrap it tightly in plastic wrap and store at room temperature.
What can I substitute?+
If you don't have almond extract, simply increase the vanilla extract by another teaspoon.
How do I store leftovers?+
Wrap leftover cake in plastic or foil and keep it at room temperature for up to 3 days, or freeze for longer storage.
