Imagine a dessert so rich, so buttery, and so perfectly tender that it melts in your mouth with every single bite. This isn't just any ordinary pound cake - this is "My Daughter's Pound Cake," a treasured family recipe that has been perfected over generations. Whether you're a baking novice or a seasoned pastry chef, this classic American dessert promises to become your new go-to recipe for impressing family and friends at any gathering. Get ready to discover a pound cake so divine, it might just become your most requested dessert!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter until smooth and light, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Gradually add the sugar to the butter, continuing to beat until the mixture becomes light and fluffy. This creaming process is crucial for creating a tender pound cake texture.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth batter.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of the leavening agent.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined, being careful not to overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulled away from the sides of the pan.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. The pound cake can be enjoyed plain or with a dusting of powdered sugar, fresh berries, or a light glaze.
Tips
- Always use room temperature ingredients: Butter, eggs, and milk should be at room temperature to ensure smooth mixing and optimal texture.
- Don't skimp on the creaming process: Take your time when creaming butter and sugar - this incorporates air and creates the cake's signature tender crumb.
- Be precise with measurements: Baking is a science, so use exact measurements and level off your dry ingredients.
- Avoid overmixing: Mix just until ingredients are combined to prevent a tough, dense cake.
- Use a light-colored pan: This helps prevent over-browning and ensures even baking.
- Test for doneness carefully: A toothpick inserted in the center should come out clean, but don't open the oven too often during baking.
- Let the cake cool completely before slicing to maintain its delicate structure.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 75g
Protein: 8g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 165mg
