I love desserts! I can just taste the love in a classic homemade dessert, and this pound cake is no different! Once you finish this pound cake, you’ve got to try this classic Apple Pie, this amazing Strawberry Shortcake, and this Lemon Ice Box Cake.
Pound Cake Recipe
I have a confession to make. I never really understood why people loved pound cake! It doesn’t have any frosting and it’s a humble looking thing. It easily is outshined by a fluffy angel food cake or a beautiful layered lemon cake. I know it’s a classic, but I’d prefer something like a lemon bar or sugar cookie instead. My feelings changed when I had a pound cake that actually made me say WOW. Out loud. And I set out to recreate that recipe because I couldn’t stop thinking about it. So here you go, this is THE perfect pound cake recipe that you won’t believe is made from a few simple pantry ingredients. Originally, pound cake was made from one pound of butter, flour, eggs, and sugar. That’s how it got its name! Most recipes have evolved a little over time, and I think it was for the best. This pound cake is made from simple pantry staple ingredients and is a recipe you definitely need to have in your recipe book. It’s a classic! It is amazing served with whipped cream and fresh strawberries and is now one of my family’s favorites. Imagine that!
Ingredients in Pound Cake
Does it get any better than a traditional pound cake? It is such a classic! It is a plain vanilla pound cake, so feel free to add some lemon extract or lemon zest to add lemon flavor.
Butter: You will need two sticks of unsalted butter. That is only one-half pound, so no need to panic! This is what gives the cake the yellow color, and that buttery dense flavor. Make sure to let your butter sit out so it’s room temperature. Granulated Sugar: Whatever you have in your pantry will work. Eggs: This is what gives the egg the rich and velvety texture. Egg Yolk: Extra yolk helps to make the same flavor of a traditional pound cake without the same amount of eggs and butter. It also adds moisture to the mixture. Vanilla Extract: I like to add a little to give it more flavor and to bring out all the other buttery flavors. Salt: A little salt helps to balance all the rich sweet flavors. All-Purpose Flour: This is just the easiest to work with. You could use cake flour if you wanted to, but all purpose seems to give the cake the rich dense texture with plenty of tenderness that is more traditional. Baking Powder: This will help the cake rise just enough. This cake has a really nice tender crumb, and you don’t want it to puff up too much.
How to Make Vanilla Pound Cake
This is the perfect pound cake! I tell you what, it is as traditional tasting as can be, and everyone that had some loved it. I bake it in a loaf pan, but you could also bake it in a bundt pan for that classic look.
Measuring the Flour: The key to a perfectly dense, and not dry or crumbly, pound cake is how you measure your flour! First, sift your flour to add air to it and to break up the clumps. Then spoon it into your measuring cup until it is overflowing. Now tap your measuring cup on the table a few times to knock out any air bubbles. Scrape the top of the cup with a spatula or spoon so you have exactly one cup. I promise this will make THE difference in this cake turning out perfectly. Make it a Lemon Pound Cake: When you think of a pound cake, you probably picture a little lemon flavor! You can definitely add lemon flavor by adding a teaspoon of lemon extract and some lemon zest. Another great way to add lemon flavor is by drizzling a lemon glaze on top. Yum! About the Eggs: I add 4 eggs and one egg yolk, and yes, I know it is a lot of eggs! The eggs help make the cake dense and almost taste like custard. You don’t want the extra egg white because it can make the cake too light or even too dry.
In the Refrigerator: Store your cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. In the Freezer: This is a great cake to freeze! Wrap it tightly in plastic wrap and store for up to 3 months.
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