Classic Pound Cake 🍰

This traditional Pound Cake is rich, buttery, and perfectly sweet with a soft, tender crumb. It’s a classic dessert that’s perfect for any occasion, whether you’re serving it at a family gathering or simply enjoying a slice with your favorite cup of coffee or tea.

Ingredients:

• 4 cups cake flour
• 1 teaspoon baking powder
• 2 cups granulated sugar
• 4 sticks butter, softened
• 3/4 cup buttermilk
• 6 large eggs, beaten
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Grease a 16-cup tube pan (or Bundt pan) to prevent the cake from sticking.

2. Prepare the Batter:

• In the bowl of a stand mixer, add the following ingredients in this order:
  • Cake flour
  • Baking powder
  • Granulated sugar
  • Butter (softened)
  • Buttermilk
  • Eggs (beaten)
  • Vanilla extract
• Mix the ingredients on low speed for about 2 minutes. This helps ensure that all the dry ingredients are properly incorporated with the wet ingredients.
• After 2 minutes, scrape down the sides of the mixing bowl to ensure everything is mixed evenly.
• Increase the speed to medium and mix for an additional 2 minutes. Be sure not to exceed 4 minutes of total mixing time to avoid overworking the batter, which could affect the cake’s texture.

3. Bake the Cake:

• Pour the prepared batter into the greased tube pan.
• Bake at 325°F for 1 hour and 30 minutes. Check doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is ready. If there is still batter on the tester, continue baking for an additional 5-10 minutes.

4. Cool and Serve:

• Once baked, remove the cake from the oven and let it cool in the pan for 30 minutes before removing it.
• After 30 minutes, carefully remove the cake from the pan and allow it to cool completely on a wire rack.

5. Optional Glaze:

• Once the cake has cooled, you can drizzle it with a simple glaze if you prefer. A classic glaze can be made by mixing powdered sugar with a little milk or buttermilk until smooth.

Tips for Success:

• Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature. This allows the ingredients to mix more evenly and ensures a smooth batter.
• Don’t Overmix: As mentioned, mix the batter for no more than 4 minutes to prevent the cake from becoming dense.
• Even Baking: To prevent uneven baking, make sure your oven rack is positioned in the center of the oven.

Storage:

• Store the pound cake in an airtight container at room temperature for up to 4-5 days.
• If you want to keep it longer, you can freeze slices of pound cake in plastic wrap and foil for up to 3 months. When ready to serve, simply thaw at room temperature.

This Classic Pound Cake is a timeless treat that’s sure to impress. With its rich texture and simple flavors, it’s a dessert that everyone will love! Enjoy a slice on its own or with fresh berries, whipped cream, or your favorite glaze.