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–+ servings
Pound cake on a wood cutting board with 3 slices cut and garnished with strawberries and blueberries.

Classic Pound Cake

Maureen Reynolds
This old-fashioned pound cake is a timeless classic made with simple pantry ingredients. With its rich buttery flavour, crisp golden crust, and tender vanilla crumb, it's perfect served with a cup of tea or dressed up with fresh berries and whipped cream for an easy dessert.
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Servings 8 slices

Equipment

  • 1 stand mixer or hand mixer and mixing bowl
  • 1 loaf pan

Ingredients
  

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 275℉ and line loaf pan with parchment or non-stick spray.
  • In the bowl of electric mixer beat the butter and sugar until light and fluffy about 4 minutes. Add eggs, one at a time and beat well after each is added. Beat in vanilla extract. (Batter may look curdled or separated at this stage , especially if ingredients aren't at room temperature, and that is completely normal)
  • In a separate bowl whisk together flour, baking powder and salt; add to butter mixture and beat at low speed until combined. Pour into prepared loaf pan.
  • Bake for 20 minutes , then increase oven to 325℉ and continue to bake for 50 to 60 minutes, until a cake tester inserted into the centre comes out clean. Cool in the pan for 20 minutes, then turn out onto a cooling rack to cool completely.

Notes

Store tightly wrapped at room temperature for 2 to 3 days or freeze, well wrapped, for up to a month for best flavour.  Defrost at room temperature.
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https://www.redcottagechronicles.com/recipe/old-fashioned-pound-cake/