Pound Cake
A dense, buttery cake with a tender crumb, built on the classic pound-for-pound ratio of butter, sugar, eggs, and flour - creaming the room-temperature butter and sugar for a full 5 minutes until pale and fluffy is what gives real pound cake its fine crumb, a step most rushed versions cut short.
⏱ 75 min🍽 10 servings
dessertvegetarianbaking
Ingredients
- •3 cups flour
- •2 cups sugar
- •1 cup butter, softened to room temperature
- •5 eggs, room temperature
- •1 cup milk, room temperature
- •1 tsp vanilla extract
Steps
- 1.Preheat oven to 325°F and grease a loaf or bundt pan.
- 2.Cream the room-temperature butter and sugar together for a full 5 minutes until pale and fluffy - rushing this step is what leaves pound cake dense instead of tender, since it's what beats air into the batter.
- 3.Beat in the room-temperature eggs one at a time, mixing well after each addition.
- 4.Alternate mixing in the flour and milk, then stir in the vanilla.
- 5.Pour into the pan and bake for 60-65 minutes until a toothpick comes out clean.