Old Fashioned Pound Cake
Plain and simple, this classic and old fashioned pound cake has the perfect vanilla flavor and a light texture. This cake needs no adornments, just a light dusting of powdered sugar.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature
Help: Cake Hints and Tips
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Help: Cake Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk (preferably whole milk)
- 2 teaspoons pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
Topping:
- 1 to 2 teaspoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour.
Batter:
- In a medium mixing bowl, add flour, baking powder, and salt; sift or whisk together to mix. Set aside.
- In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
- In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
- Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
- With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
- Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Topping:
- Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.