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Classic Pound Cake
This classic pound cake delivers a rich, buttery crumb that melts in your mouth. Relying on simple pantry staples, the dense and tender texture makes it a comforting favorite for any baker. It is perfect for afternoon tea, holiday gatherings, or a simple weeknight dessert. A subtle hint of vanilla or almond extract rounds out the sweet flavor profile.
Ingredients
- POUND CAKE
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ½ cups granulated sugar
- 1 cup butter, softened
- 1 teaspoon vanilla or almond extract
- 5 eggs
- 1 cup milk or evaporated milk
Instructions
- 1Preheat the oven to 350°F. Generously grease the bottom, sides, and tube of a 10-inch angel food cake pan, a 12-cup fluted tube pan, or two 9x5-inch loaf pans with shortening, then dust lightly with flour.
- 2Whisk the flour, baking powder, and salt together in a medium bowl, then set the mixture aside.
- 3Combine the granulated sugar, softened butter, vanilla extract, and eggs in a large bowl. Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl constantly.
- 4Increase the mixer speed to high and beat for 5 minutes, scraping the bowl occasionally. Alternate adding the flour mixture and the milk to the sugar mixture on low speed, mixing just until smooth after each addition.
- 5Pour the prepared batter evenly into the greased pan or pans.
- 6Bake the tube pan for 1 hour and 10 minutes to 1 hour and 20 minutes, or the loaf pans for 55 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 7Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack. Let it cool completely for about 2 hours, then dust the top with powdered sugar.
- 8Prepare a lemon poppy seed version by replacing the vanilla with one teaspoon of lemon extract, then folding one tablespoon of grated lemon peel and one-quarter cup of poppy seeds into the batter.
- 9Make an orange coconut cake by folding one and one-third cups of coconut and two tablespoons of grated orange peel into the batter.
- 10Create a toasted almond cake by swapping the vanilla for almond extract and folding one and one-half cups of toasted slivered almonds into the batter.
- 11Stir one-half cup of chopped fresh or dried cranberries and one teaspoon of grated orange peel into the batter for a cranberry orange variation.
- 12Spoon a prepared raspberry sauce over individual slices of the cake and top with sweetened whipped cream.
- 13Transfer the finished cake to a decorative serving plate or platter for presentation.
- 14Arrange fresh strawberries, raspberries, or blueberries around the base of the cake and garnish with an edible flower before serving.