Classic Homemade Pound Cake

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Here’s a detailed guide for Classic Homemade Pound Cake following your requested format:

Introduction

The Classic Homemade Pound Cake is a timeless dessert known for its rich, buttery flavor and dense, tender crumb. Traditionally simple, this cake has been cherished for generations as a comforting treat that pairs beautifully with tea, coffee, or fresh fruit. Its name comes from the traditional recipe, which originally called for a pound each of butter, sugar, eggs, and flour.

Origin

Pound cake traces its roots back to 18th-century Europe, particularly in England. It was designed as a straightforward, reliable cake using equal weights of basic ingredients, making it easy for households to bake without measuring cups or spoons. The simplicity and dependability of the recipe made it a staple for home bakers.

Cultural Significance

Pound cake has become a symbol of home baking and tradition in many cultures. In the U.S., it is often served at family gatherings, picnics, and holidays. Its adaptability—able to be flavored with vanilla, lemon, or almond—has cemented its status as both a classic and versatile dessert.

Ingredients Quantity

For the Classic Pound Cake:

  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120 ml) whole milk

Optional Additions

  • Zest of 1 lemon or orange for citrus flavor
  • ½ teaspoon almond extract for a nutty aroma
  • ½ cup chocolate chips or dried fruits for texture
  • Glaze or icing sugar dusting for decoration

Tips for Success

  1. Ensure butter and eggs are at room temperature for smooth batter.
  2. Do not overmix after adding flour to maintain a tender crumb.
  3. Grease and line your pan to prevent sticking.
  4. Bake until a toothpick comes out clean—avoid overbaking to keep it moist.
  5. Let the cake cool slightly before removing from the pan to prevent breakage.

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack.

Description

The resulting cake is golden-brown on the outside, moist and tender inside, with a rich buttery flavor and delicate crumb. The texture is firm enough to slice cleanly, yet soft enough to melt in your mouth.

Nutritional Information (per slice, approx. 1/12 of cake)

  • Calories: 280 kcal
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Carbohydrates: 33 g
  • Sugars: 19 g
  • Protein: 4 g
  • Fiber: 0.5 g

Conclusion

The Classic Homemade Pound Cake remains a beloved dessert for its simplicity, reliability, and comforting flavor. With minimal ingredients and effort, it delivers maximum satisfaction, making it perfect for both everyday treats and special occasions.

Recommendation

Serve it plain, dusted with powdered sugar, or alongside fresh berries and whipped cream. For a subtle twist, try lemon or almond extract for added aroma. This cake pairs wonderfully with tea, coffee, or a scoop of ice cream for a decadent treat.

Embracing Healthful Indulgence

While rich and buttery, portion control and mindful pairing can make pound cake a balanced indulgence. Using whole-grain flour, reducing sugar slightly, or adding fresh fruits can enhance the nutritional profile without compromising flavor, allowing you to enjoy this classic dessert guilt-free.

If you want, I can also make a version with exact metric and US cup measurements for every ingredient along with a step-by-step visual guide, so it’s easier to follow while baking. Do you want me to do that?

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