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Classic Pound Cake
Created by: Howcan Team
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the oven to 325°F. Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually add the flour mixture to the butter mixture, alternating with 1 cup of whole milk. Begin and end with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack before slicing and serving.
Pound cake has a rich history dating back to 18th century Europe, where it was originally made with a pound each of butter, sugar, eggs, and flour, hence the name. This dense, moist cake gained popularity in the United States, with variations emerging over time. Renowned chefs like Julia Child and Martha Stewart have put their own spin on this classic dessert, incorporating flavors like lemon, vanilla, and almond. Today, the best pound cake can be found in the southern United States, where it's a staple in bakeries and homes. Achieving the perfect texture and flavor requires attention to detail in mixing and baking, making it a beloved yet challenging treat to master.
80 min
12
320 calories
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