I was telling you the other day that I was asked to bake for my children’s school bake sale last week. In addition to the White Chocolate Blondies I made I also baked this delicious Classic Pound Cake recipe.
I love pound cake, I had a friend in middle school who brought a slice to lunch every day in her lunchbox and I remember being so jealous! The perfect pound cake is dense and sweet and never, ever dry. This pound cake recipe is very closely based on the old school 1:1:1: ratio of sugar to flour to eggs but I replaced a third of the white sugar with brown sugar and also added a bit of vanilla to give it a twinge more of a caramel flavoring. The result is perfection, a cake delicious enough to stand alone with a dusting of powdered sugar or be used as a base for any number of other desserts.
The key to getting this pound cake to work is to have a little patience. When you’re prepping your ingredients go ahead and set your eggs and butter out beforehand and allow both to come to about room temperature. Also, don’t skimp on the mixing time, it really helps set up this cake for success.Print
This traditional pound cake is a slight variation on the classic recipe, instead adding a richer flavor with the addition of brown sugar and vanilla. The perfect dessert alone or with berries and whipped cream or ice cream!
- 1 cup of butter, softened
- 3 eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 cups all purpose flour
- 1/2 cup milk
- 1 tablespoon vanilla extract
- powdered sugar for dusting if desired
- Preheat oven to 350 degrees. Line a 9″ loaf pan with parchment paper.
- In a stand mixer combine butter and sugar and beat at medium high speed 5 minutes until light and fluffy.
- Add eggs one at a time continuing to mix one minute in between eggs.
- Add vanilla and beat one more additional minute.
- Reduce mixer speed to low and slowly add flour, then milk. Batter will be quite thick.
- Pour batter into prepared pan and tap gently to settle. Bake for 1 hour or until top is a golden brown. Allow to cool completely before removing from pan.
Keywords: pound cake
If you like this recipe you might also like these traditional favorites: