Description
This Moist Pound Cake Recipe creates a rich, buttery cake with a soft texture and classic flavor. Perfect for any occasion, it stays tender for days and tastes amazing with fruit or glaze.
Ingredients
One cup butter, softened
One cup sugar
Four large eggs
Two cups all-purpose flour
One teaspoon baking powder
One teaspoon vanilla extract
One quarter teaspoon salt
Two tablespoons milk or cream
Instructions
1. Preheat oven to three hundred twenty five degrees Fahrenheit and grease a nine by five inch loaf pan.
2. Cream butter and sugar with an electric mixer until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract until smooth.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Add dry ingredients to the butter mixture in two parts, alternating with milk, mixing just until combined.
7. Pour the batter into the pan and smooth the top.
8. Bake for sixty to seventy minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool in the pan for fifteen minutes, then transfer to a rack to cool completely.
Notes
Use room temperature ingredients for the best texture. Add lemon zest or almond extract for flavor variations. Store wrapped at room temperature for three days or refrigerate for one week.
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