Best Pound Cake Ever

Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or 10-inch tube pan.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 4-5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour.
6. Stir in the vanilla extract and mix until smooth but do not overbeat.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 1 hour and 25 to 30 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Troubleshooting & Consistency Tips

• Dry cake? Be sure not to overbake. Start checking for doneness at 1 hour 20 minutes.
• Dense texture? Ensure your butter is at room temperature and beat until light and fluffy.
• Cracked top? Normal for pound cakes — this is a classic sign of a well-risen cake.

Storage & Make-Ahead

• Room Temperature: Store tightly wrapped for up to 4 days.
• Refrigerator: Will keep for 1 week when stored in an airtight container.
• Freezer: Wrap slices in plastic wrap and freeze for up to 3 months.
• Make-Ahead: Perfect for making the night before or freezing for future use.

Why This Recipe Works

This recipe achieves the perfect balance of butter, sugar, eggs, and flour, producing a moist interior and golden crust. Vanilla adds depth while whole milk keeps it rich without being heavy. Tested and perfected by tinsuf, this pound cake delivers consistent, foolproof results every time.

Expert Tips

• Use room temperature ingredients for the best texture.
• Grease your pan generously to avoid sticking.
• Dust the pan with flour or sugar for a light crunchy exterior.
• Serve with berries, whipped cream, or a simple glaze for extra flair.