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Old-Fashioned Pound Cake

Old-Fashioned Pound Cake is a timeless classic known for its dense, buttery crumb and simple flavor. Traditionally made with a pound each of butter, sugar, eggs, and flour, modern recipes keep the spirit of the original but in more manageable portions.
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Equipment

  • - 9x5-inch loaf pan (or bundt pan)
  • Mixing bowls
  • - Hand mixer or stand mixer
  • Measuring cups and spoons
  • - Rubber spatula
  • - Cooling rack

Ingredients
  

  • - 1 cup 2 sticks unsalted butter, softened
  • - 1 2/3 cups granulated sugar
  • - 4 large eggs room temperature
  • - 2 teaspoons vanilla extract or preferred flavoring
  • - 2 cups all-purpose flour
  • - 1/2 teaspoon baking powder optional, for a slightly lighter crumb
  • - 1/2 teaspoon salt

Instructions
 

  • **Preheat the oven** Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • **Cream butter and sugar** In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
  • **Add eggs and flavoring** Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • **Combine dry ingredients** In a separate bowl, whisk together flour, baking powder (if using), and salt.
  • **Form the batter** Gradually add the dry mixture to the creamed butter mixture on low speed, mixing just until no streaks of flour remain. Avoid overmixing to maintain a tender crumb.
  • **Bake** Pour the batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
  • **Cool** Let the cake rest in the pan for 10 minutes before turning it out onto a cooling rack. Cool completely before slicing.