Easy recipe for the 5-Ingredient Pound Cake Ever!
Craving the best Pound Cake Ever!!? Our easy recipe is perfectly moist and buttery. Learn how to bake this classic dessert from scratch
Ingredients
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, ensuring all sides and corners are well coated to prevent sticking.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add the large eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps create an emulsified batter that contributes to the cake's moist texture.
- Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake. Mix until no streaks of flour remain.
- Stir in the vanilla extract until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake in the preheated oven for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary, so start checking around 50 minutes.
- Once baked, remove the loaf pan from the oven and let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the cake to set before handling.
- After cooling slightly, invert the cake onto the wire rack to cool completely before slicing and serving. Enjoy your perfectly moist and buttery pound cake!
Notes
For an extra touch, you can dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and a touch of milk or lemon juice. This pound cake stores well at room temperature, covered, for up to 3-4 days, or can be frozen for longer storage.
