Here’s a recipe for a soft, buttery pound cake:
Ingredients:
- 2 cups (4 sticks) unsalted butter, at room temperature
- 2 1/2 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, at room temperature
- 2 teaspoons vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 325Β°F (163Β°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl occasionally.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Add Vanilla: Stir in the vanilla extract until evenly distributed.
- Bake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Tips:
- Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature. This helps to create a smooth batter that bakes evenly.
- Creaming Method: Take your time with the creaming process. Properly creamed butter and sugar will help the cake rise properly and give it a light texture.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until ingredients are just combined.
Enjoy your soft pound cake with a cup of tea or coffee, or serve it with fresh berries and whipped cream for a delightful dessert!
