Description
This pound cake is profoundly buttery and dense, and it’s perfect with a simple dusting of powdered sugar. However, it’s also delicious with whipped cream and fruit, and the flavor is more pronounced the day after it’s been made.
Ingredients
Units
Scale
- 3 cups all-purpose flour (sift then measure)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup milk
Instructions
- Preheat oven to 325 degrees. Butter and lightly flour a tube cake pan. You can use a 10-inch bundt pan or angel food cake pan as well.
- In a medium bowl, whisk together the sifted flour, baking powder and salt. Set aside.
- Add the butter to the bowl of a stand mixer. Mix on medium speed for about 30 seconds until creamy. Add the sugar and vanilla. Mix on medium-low speed for about two minutes until the sugar and butter are well combined. Add the eggs, one at a time, mixing just until incorporated. On low speed, add the flour mixture and milk alternately, starting and ending with the flour, and stopping to scrape down the sides of the bowl as needed. On the last addition, mix just to incorporate the flour and stop mixing.
- Transfer the batter to the prepared pan and level it out by gently shaking the pan back and forth. Bake the cake for approximately 1 hour and 20 minutes until a toothpick inserted in the top will come out clean. The top should be a nice golden brown.
- Allow the cake to cool for 10 minutes. Transfer the cake to a wire rack, and allow it to cool completely before slicing.
Notes
- This cake can be made in two loaf pans. Brush the pans with soft butter and lightly flour, tapping out any extra flour.
- For a crunchier outside crust, you can butter the insides of the pan, and sprinkle with granulated sugar.