Description
This Moist Pound Cake Recipe creates a buttery, tender cake with a golden crust and soft crumb. It is simple to make, stays moist for days, and tastes perfect with fruit or whipped cream.
Ingredients
One cup unsalted butter, softened
One and a quarter cups granulated sugar
Four large eggs
One and three-quarter cups all-purpose flour
One teaspoon baking powder
One quarter teaspoon fine salt
One quarter cup whole milk
One and a half teaspoons pure vanilla extract
One half teaspoon lemon juice
Instructions
1. Preheat oven to three hundred twenty five degrees Fahrenheit and grease an eight and a half by four and a half inch loaf pan.
2. Beat butter for two minutes until smooth, then add sugar gradually and beat for five minutes until fluffy.
3. Add eggs one at a time, mixing for thirty seconds after each.
4. Stir in vanilla extract and lemon juice.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Add dry ingredients to wet mixture in three parts, alternating with milk, beginning and ending with flour.
7. Mix just until smooth and creamy.
8. Pour batter into prepared pan, smooth the top, and bake for fifty five to sixty five minutes until golden brown and a toothpick inserted in the center comes out clean.
9. Cool for ten minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for even mixing. Cream butter and sugar properly for a light texture. Store covered at room temperature for four days or freeze for up to three months.
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