Small image of pound cake slice.
Print Pin
0 from 0 votes

Perfect Pound Cake Recipe

Faile proof pound cake recipe with a video and step by step images to help you make a delicious pound cake with tender crumbs each time!
Course Cake, Dessert
Cuisine American
Keyword Pound cake recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 285kcal

Ingredients

  • 1 ½ cup cake flour Read note #1 for substitute
  • 4 large eggs 254 gm at room temperature
  • 2 teaspoon vanilla
  • ¼ cup milk at room temperature
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup plus 2 tablespoons fine sugar Note #2
  • 1 cup 226gm unsalted butter cut in cubes and chilled

Instructions

  • Preheat the oven to 350F/180C. Grease and dust with flour a 9x5-inch loaf pan, I prefer to line the baking pan with parchment paper.
  • In a bowl, beat the eggs, milk, and vanilla until combined, set aside.
  • In a mixing bowl, sift or whisk the flour, sugar, salt, and baking powder.
  • Add the butter to the flour mixture and beat until combined; it will take few seconds.
  • Gradually add the egg mixture to the dry ingredients and beat on low until combined.
  • Turn the hand mixer speed to high and beat the batter for 30 seconds.
  • Pour the batter in the prepared baking pan and bake on the middle shelf of your oven for 45 -50 minutes, or until it is golden, and a skewer inserted in the middle of the cake comes out with a few tiny crumbs. The cake will continue cooking while cooling.
  • Place the cake on the cooling rack and allow it to cool for 9 minutes while in the pan. Remove the cake from the pan and place it on a cooling rack to cool completely.
  • When the cake is cool, slice it, and serve it with whipped cream, or your favorite fruit.

Video

Notes

1- For cake flour substitute sift one cup plus 5 tablespoons all-purpose flour with 3 tablespoon cornstarch. Sift this mixture three to four more times before using it in the recipe.
2- If you don’t have fine sugar, then add 1 cup granulated sugar to a food processor or grinder and pulse until you get a fine texture of sugar, you can use mortar and pestle to do this too. Measure the sugar again to match the amount of sugar mentioned in the recipe.
3- Depending on your oven, the cake might take a longer or shorter time to bake. In some ovens, the heat will not distribute evenly, so If the pound cake is getting darker before it’s fully baked, grease a foil with butter or oil and cover the top of the cake; this will prevent the cake from getting darker and burning.
4- Storing and freezing tips mentioned in the post above.

Nutrition

Calories: 285kcal