Description
Discover grandma’s pound cake recipe—dense, buttery, and unforgettable. Perfect for breakfast, dessert, or a sweet snack. Try it today!
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 ½ cups (190 g) all‑purpose flour
- ½ cup (60 g) powdered sugar, sifted
- 1 ½ tsp baking powder
- 1 tsp pure vanilla extract
- ¼ cup (60 ml) whole milk, at room temperature
Instructions
- Preheat your oven to 325 °F (165 °C). Grease a 9‑inch round cake pan and line the bottom with parchment paper for easy release.
- Beat butter and sugar. In a large bowl, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy—about 4–5 minutes. The batter should be pale and airy.
- Add eggs one at a time. Crack each egg into a small bowl, then add it to the butter mixture, beating well after each addition. This gradual incorporation keeps the batter from curdling.
- Combine dry ingredients. In a separate bowl, whisk together the flour, powdered sugar, baking powder, and salt.
- Alternate dry and wet. Add half of the dry mixture to the batter, then pour in half of the milk. Mix until just combined. Repeat with the remaining dry ingredients and milk. Be careful not to overmix; the batter should be smooth but still slightly lumpy.
- Fold in vanilla. Stir in the vanilla extract until evenly distributed.
- Pour into pan. Transfer the batter to the prepared pan, smoothing the top with a spatula.
- Bake. Place in the oven and bake for 55–65 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is a golden‑brown hue.
- Cool. Remove from oven and let the cake cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
- Serve. Slice and enjoy as is, or dust with powdered sugar for a classic finish.
Notes
- Use room‑temperature eggs and milk; this helps the batter rise evenly.
- Do not overmix after adding the dry ingredients—overworking can make the cake tough.
- For an extra touch of flavor, add a teaspoon of almond extract or a pinch of ground cinnamon to the batter.
- If you prefer a slightly lighter cake, replace ¼ cup of flour with ¼ cup of cornstarch.
- To keep the cake moist, wrap it in parchment paper and then in foil before storing.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: grandma's pound cake recipe