Pound Cake

• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract

Steps

1. 1 Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. 2 In a large bowl, cream together butter and sugar until light and fluffy.
3. 3 In another bowl, whisk together flour, salt, and baking powder.
4. 4 Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla.
5. 5 Gradually add the flour mixture to the butter mixture, mixing just until combined.
6. 6 Pour batter into prepared pan.
7. 7 Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
8. 8 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• Bundt pan
• Electric mixer
• Mixing bowls
• Toothpick

Variations

• Add lemon zest for a citrus twist.
• Incorporate almond extract for a nutty flavor.

Substitutions

• Use salted butter and omit the additional salt.
• Replace vanilla extract with almond extract for a different flavor profile.

Pairings

• Fresh fruit salad
• Earl Grey tea

Nutrition

Tips

• Make sure all ingredients are at room temperature for even mixing.
• For a fancy touch, drizzle with glaze or dust with powdered sugar before serving.

Storage

Store in an airtight container at room temperature for up to 3 days.

Freezing: Freezes well for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Serve with fresh berries and whipped cream.
• Pair with a cup of hot tea or coffee.

FAQ