Description

This classic pound cake recipe delivers a buttery, tender, and moist cake with a fine crumb, perfect for any occasion. Using cake flour and a precise beating method, it achieves an ideal texture while the subtle vanilla and rich butter flavor make it irresistibly delicious. This pound cake is baked in a loaf pan and can be served with whipped cream, fruit, honey, or mascarpone for a delightful treat.

Ingredients

Scale

Wet Ingredients

3 tbsp full-fat milk, at room temperature
3 large eggs, at room temperature (150 – 165g / 6oz total including shell)
1 1/2 tsp vanilla extract
13 tbsp (185 grams) unsalted butter, softened to 18°C / 64°F

Dry Ingredients

1 cup cake flour, sifted (if using cup measures, measure after sifting)
3/4 cup caster sugar (superfine sugar)
3/4 tsp baking powder
1/4 tsp salt

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Instructions

Preheat the oven: Set the oven to 180°C/350°F (165°C fan) and position the shelf so the loaf pan will sit in the middle for even baking.
Prepare the pan: Grease an 8.5 x 4 inch (21.5 x 11.4 x 6.9 cm) loaf pan with unsalted butter, then dust with flour, tapping out any excess.
Whisk wet ingredients: In a medium bowl, lightly whisk together the milk, eggs, and vanilla extract. Set aside for later use.
Mix dry ingredients: In a large bowl or stand mixer, combine the sifted cake flour, caster sugar, baking powder, and salt. Beat on low speed (Speed 1) for 30 seconds to blend and aerate.
Add butter and half the egg mixture: Add the softened butter and half the milk-egg-vanilla mixture to the dry ingredients. Beat on Speed 1 until incorporated (about 30–40 seconds), forming a thick batter. Then increase to Speed 7 and beat for 1 minute to aerate.
Add half of the remaining egg mixture: Scrape down the bowl to ensure even mixing. Add half of the remaining milk-egg mixture (a quarter of the original total eggs) and beat on Speed 7 for 20 seconds.
Add the rest of the egg mixture: Scrape down the bowl again, add the remaining egg mixture (the final quarter), and beat for another 20 seconds on Speed 7 to fully incorporate.
Fill the pan: Transfer the batter into the prepared loaf pan and smooth the top evenly.
First bake (30 minutes): Bake for 30 minutes until the top begins to split slightly, indicating the cake is rising well.
Cut the split (optional): Quickly open the oven and make a light 6-inch (15 cm) cut along the split with a small sharp knife to help it open nicely. Work fast to prevent heat loss and cake collapse.
Second bake (20-25 minutes): Continue baking for another 20-25 minutes until a skewer inserted into the center comes out clean. If the top darkens too much, cover loosely with foil towards the end.
Cool: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Serve: Cut thick slices and serve with whipped cream and fruit, butter, butter and honey, fruit compote, mascarpone, or thick yogurt with crushed nuts such as pistachios.

Notes

Note 1: Using room temperature eggs and milk helps with proper emulsification and batter consistency.
Note 2: Sifting the cake flour ensures a light texture; if using volume measures, measure after sifting for accuracy.
Note 4: Use unsalted butter softened to about 18°C / 64°F for easy creaming and the best texture.
If the cake darkens too much near the end of baking, covering with foil prevents burning.
Be quick when making the split cut in the oven to avoid heat loss and collapsing of the cake.