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!
Servings 8 people
- 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
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.
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.