Classic Pound Cake Recipe
Rich, dense, and buttery, this pound cake recipe is a classic dessert that is so delicious as is, but beyond wonderful combined with fruit, whipped cream, or any other topping you dream up!
Servings: 9 servings
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1 ⅓ cups all-purpose flour
- ¼ teaspoon fine salt
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 350ºF.
- Line a 9 inch loaf pan with parchment, leaving an overhang on the sides, and spray with nonstick cooking spray.
- With an electric mixer, beat butter and sugar until light and fluffy, about 4 minutes. Add vanilla. Add eggs one at a time, beating well after each addition.1 cup (2 sticks) unsalted butter, room temperature, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 4 large eggs, room temperature
- Add flour, salt (and nutmeg if using) gradually until just combined, scraping down sides as needed.1 ⅓ cups all-purpose flour, ¼ teaspoon fine salt, ¼ teaspoon ground nutmeg (optional)
- Scrape batter into prepared pan, smoothing out top.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on what size loaf pan you use. In addition, I've found that cake baked in glass loaf pans takes longer to bake than in metal pans.
- Cool on rack in pan for 10 minutes. Remove cake from pan and cool completely.
Video
Notes
- Bundt Cake: Double all the ingredients and use a well-greased 10 cup Bundt pan. Bake for 55 minutes. Let cool at least 10 minutes before removing cake from pan.
- Storage: After pound cake has cooled completely, wrap or cover it tightly. It will keep at room temperature for 3 days, or refrigerated for up to a week. Pound cake can be frozen for up to 6 months. Thaw in the refrigerator or at room temperature. Serve at room temperature for best flavor.
- Topping ideas: Fresh fruit and whipped cream are perfect (pound cake is an excellent substitute for shortcake!). Top sliced pound cake with a scoop of ice cream or frozen yogurt, and drizzle it with chocolate syrup, hot fudge or caramel sauce. Lemon curd is wonderful with pound cake. Homemade fruit sauces such as peach sauce, blueberry sauce, strawberry sauce, or rhubarb sauce go well, too.
Nutrition
Serving: 1slice | Calories: 367kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 100mg | Potassium: 58mg | Fiber: 1g | Sugar: 22g | Vitamin A: 750IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 1mg
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