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Moist Pound Cake

A classic, buttery pound cake with a tender, moist crumb, perfect for gatherings or cozy afternoons. Versatile to enjoy plain, with fruit, or with icing.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease your 9x5 inch loaf pan with butter or baking spray.
  2. In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Gradually add the eggs, one at a time, mixing well after each addition, about 1 minute per egg.
  4. Add the vanilla extract and mix until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined, about 2-3 minutes.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let cool in the pan for 10 minutes, then transfer to a cooling rack and cool completely before slicing.

Notes

Wrap the cooled cake in plastic wrap for moisture retention or serve immediately. Optional to add fruit or icing for variation.