Classic Southern Pound Cake Recipe
This homemade pound cake is rich, buttery, and perfectly moist. It’s a timeless dessert that works for holidays, family gatherings, or even as an everyday treat with coffee or tea.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or heavy cream for extra richness)
- 2 teaspoons pure vanilla extract (or lemon extract if preferred)
Instructions:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for creating a moist and tender cake.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with flour for best results.
- Stir in the vanilla extract. Do not overmix; just blend until smooth.
- Pour batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice or milk
- ½ teaspoon vanilla extract
Mix until smooth and drizzle over the cooled cake.
Variations:
- Lemon Pound Cake: Add zest of 2 lemons and replace half the vanilla with lemon extract. Top with lemon glaze.
- Marble Pound Cake: Reserve 1 cup of batter, mix in 2 tablespoons cocoa powder, and swirl into the main batter before baking.
- Sour Cream Pound Cake: Replace ½ cup of milk with sour cream for a richer, denser cake.
- Vanilla Bean Pound Cake: Use vanilla bean paste for a gourmet flavor.
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Enjoy.