Pound Cake

This classic pound cake is rich, buttery, and wonderfully moist with a tender crumb. It’s delicious on its own or served with fresh berries, whipped cream, or a dusting of powdered sugar.

Ingredients

1 cup (226 g) unsalted butter, softened

2 cups (400 g) granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

3 cups (360 g) all-purpose flour

1 teaspoon baking powder
½ teaspoon salt

1 cup (240 ml) whole milk

Instructions

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan.
In a large bowl, beat the butter and sugar until light and fluffy, about 3–5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.

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