Description
This classic pound cake recipe yields a moist, tender loaf with a fine crumb and subtle vanilla flavor. Made with simple ingredients like butter, cake flour, eggs, and sugar, it is an elegant yet easy dessert perfect for serving with cream, fruit, or a drizzle of honey.
Ingredients
Scale
Wet Ingredients
- 3 tbsp milk, full fat, at room temperature
- 3 large eggs, at room temperature (about 150 – 165g total including shells)
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 1 cup cake flour, sifted
- 3/4 cup caster sugar (superfine sugar)
- 3/4 tsp baking powder
- 1/4 tsp salt
Fat
- 13 tbsp (185 grams) unsalted butter, softened to 18°C / 64°F
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (165°C fan) and position the rack so the loaf pan will sit in the center.
- Prepare Pan: Grease an 8.5 x 4″ loaf pan with unsalted butter and dust with flour, then knock out excess flour.
- Mix Wet Ingredients: In a medium bowl, lightly whisk together the milk, eggs, and vanilla extract. Set aside.
- Mix Dry Ingredients: In a large bowl or stand mixer, combine the sifted cake flour, caster sugar, baking powder, and salt. Beat on low speed for 30 seconds to combine.
- Add Butter and Half of Eggs: Add the softened butter and half of the egg mixture to the dry ingredients. Beat on low speed until incorporated (30–40 seconds), then increase to high speed and beat for 1 minute until thickened.
- Add Quarter of Eggs: Scrape down the bowl. Add half of the remaining egg mixture (one quarter of total eggs) and beat on high speed for 20 seconds.
- Add Remaining Eggs: Scrape the sides again, add the remaining egg mixture (last quarter), and beat for 20 seconds to fully incorporate.
- Fill Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly.
- First Bake (30 minutes): Bake for 30 minutes until the top begins to crack slightly.
- Make Split Cut (Optional): Quickly open the oven and make a shallow 6″ incision along the crack using a small sharp knife. Close the oven promptly to prevent heat loss.
- Second Bake (20–25 minutes): Continue baking until a skewer inserted at the center comes out clean. Cover with foil if the top begins to brown excessively.
- Cool: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Serve: Slice thickly and serve with whipped cream and fruit, butter and honey, fruit compote, or mascarpone with nuts.
Notes
- Using cake flour helps achieve a tender crumb; if unavailable, substitute with all-purpose flour but reduce by 2 tablespoons.
- Make sure ingredients like eggs and milk are at room temperature for better mixing and rise.
- Do not leave the oven open for long when making the split cut to avoid collapse of the cake.
- Softened butter should be around 18°C (64°F) for optimal creaming.
- Cover the cake with foil if it starts browning too quickly in the final bake to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pound cake, classic cake, vanilla cake, butter cake, easy dessert, loaf cake
