Ingredients:
2 cups (4 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract.
Instructions:
Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process can take about 5 minutes and is crucial for a light texture.
Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures that each egg is thoroughly incorporated into the batter.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt throughout the flour.
Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined after each addition to avoid overmixing.
Add Vanilla: Stir in the vanilla extract until just combined. The batter should be smooth and creamy.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Serve: Slice the pound cake and serve it plain or with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of chocolate sauce.
Conclusion:
Classic homemade pound cake is a versatile dessert that can be enjoyed in many different ways. Its rich, buttery flavor and dense texture make it a satisfying treat that stands the test of time.
