Classic Buttery Pound Cake Recipe
Certain baked goods don't need to be enhanced with countless extras to be a delicious treat. A classic buttery pound cake stands out with its pure simplicity, making this a timeless option to enjoy over and over. Recipe developer Catherine Brookes of Blue Sky Eating created this delicious recipe, which stays true to traditional versions.
She shares, "My favorite thing about this classic pound cake is the soft, buttery texture and delicious vanilla flavor." Aside from the exquisite taste, she notes that "The all in one method makes the recipe super quick and simple, and still results in a delicious moist, soft cake." If you're looking for a subtly sweet cake to serve as an afternoon snack with tea or for breakfast with jam, you'll be slicing into this before you know it. Plus, the ingredients are common staples so chances are you'll be able to start baking without passing by the store.
Assemble the ingredients for this classic buttery pound cake recipe
For this recipe, you'll need butter, white sugar, large eggs, vanilla extract, all-purpose flour, baking powder, and milk. Before you begin, soften the butter so that it's easier to mix.
Combine the ingredients in a bowl
Begin by preheating the oven to 350 F. Then, line an 8x4-inch loaf pan with a liner or a combination of cooking spray and parchment paper.
Next, measure out all of the ingredients and dump them into a large mixing bowl. Use an electric hand whisk to beat everything together until the ingredients are combined and the batter is smooth and uniform.
Transfer the batter to the pan
Carefully pour the batter into the prepared loaf pan and smooth out the top. Since the process is so quick, you may need to wait a few minutes for your oven to finish preheating.
Bake until golden then serve
Once the oven is ready, pop the loaf pan onto a rack and bake the pound cake for 40-45 minutes. Brookes notes that it's ready when "a skewer poked into the center of the cake comes out clean."
Let the cake sit in the pan for around 15 minutes before carefully releasing it and moving it to a cooling rack. This buttery pound cake is delicious as is, or Brookes says, "You can add a glaze or frosting to the loaf." She adds, "It's great to enjoy with a cup of tea or coffee!"
Once the cake has completely cooled, you can transfer it to an airtight container and store it at room temperature. It will stay fresh for up to four days.
- 1 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ cup milk
- Preheat the oven to 350 F.
- Prepare an 8x4-inch loaf pan with a liner, parchment paper, or cooking spray.
- Add all the ingredients to a large mixing bowl.
- Beat with an electric hand whisk until well combined.
- Transfer the mixture to your prepared baking pan.
- Bake for 40-45 minutes, or until a skewer poked into the center of the cake comes out clean.
- Slice and serve.
| Calories per Serving | 344 |
| Total Fat | 20.2 g |
| Saturated Fat | 12.3 g |
| Trans Fat | 0.7 g |
| Cholesterol | 105.2 mg |
| Total Carbohydrates | 36.7 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 20.5 g |
| Sodium | 117.9 mg |
| Protein | 4.4 g |
