I tend to gravitate toward desserts that are just as beautiful as they are delicious. Pound Cake is no exception. This isn’t the dried out pound cake that you find pre-packaged in convenience stores or made months in advance at America’s favorite coffee cafe. This is incredibly easy, incredibly good – so good that Chris ate 4 slices one night. Like many of my recipes, it’s made of staple ingredients, with just a few minutes hands on time.
This recipe is for classic pound cake, but it’s a recipe so easy to adapt seasonally by substituting vanilla for the extract of your choice. The options are endless!
Easy Pound Cake Recipe
Instructions
- Grease 1 lb bread pan and preheat oven to 300 degrees.
- In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
- Add eggs one at a time and blend in on low.
- Alternate adding flour and milk, add vanilla until smooth.
- Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
- Allow to cool and top with glaze.
by Julie
- 2 sticks butter, softened
- 1 1/2 c sugar
- 3 eggs
- 2 c flour
- 3/4 c milk
- 2 tsp vanilla
- Grease 1 lb bread pan and preheat oven to 300 degrees.
- In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
- Add eggs one at a time and blend in on low.
- Alternate adding flour and milk, add vanilla until smooth.
- Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
- Allow to cool and top with glaze.
This recipe has been adapted from the Million Dollar Pound Cake recipe which makes significantly more and uses almond extract.
Of course pound cake is best served drenched in glaze which is equally easy to make. You probably want to Yum this for later.
What is your favorite flavor of pound cake?
LET’S CONNECT!
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Thank you for the recipe, the cake looks yummy.
Have a great day
Julie, My mother and aunts used to make Cream Cheese Poundcake. The crust was kind of crunchy, but oh my….. good stuff! Yours looks yummy too, and your photos are awesome!
That sounds fantastic! Have a beautiful weekend!
Maded the cake on Sat. Yummy
I’m glad you enjoyed it as much as we do, Mara! Thanks for sharing!
Would like to try this recipe, do you use salted butter?
I do just as a rule of thumb, but unsalted is just fine! Enjoy!
What temperature do I set the oven for?
300
How long does it take to rise? Have 28mins left and still looks flat
3/4 of the way through. I can’t wait to hear what you think!
I have the cake in the oven, but I wondered why there was no baking powder in it.
It makes it more dense. You won’t be disappointed, I promise! Enjoy!
Do you use Self-Rising Flour or Plain Cake Flour??
I always use all purpose for my recipes. Enjoy an extra slice for me!
What is the glaze made from?
You can find my glaze recipe here. Enjoy!