With a moist, buttery texture and a rich flavor, this classic Pound Cake dessert is easy to make and a true crowd-pleaser.
Pound Cake With A Fine Crumb
This Pound Cake will make you into a rock star! You have my word! It's no Sara Lee Pound Cake because I make it with love and REAL butter!
Ingredients
- 1 cup butter room temperature
- 1 ¼ cups sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup milk
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F and grease a 5 by 8 inch baking pan and line it with parchment paper.
- In a mixing bowl, add butter and sugar and beat together for 4-5 minutes or until mixture is light in color and fluffy.
- Next, add eggs one at a time. Mix for 30 seconds on medium speed after each egg.
- Once all eggs are incorporated, add in vanilla and mix.
- Next, add in flour mixed with salt. Mix in half the flour on medium speed until incorporated to not over dry the batter.
- Add the remaining flour along with milk and mix until incorporated. Turn on the speed to high and mix the batter for a minute until smooth.
- Transfer batter into pan and bake for 50 mins up to an hour or until a skewer inserted in the center of the Pound Cake comes out completely clean without any crumbs attached.
- Let the Pound Cake cool completely for an hour.
- Cut into slices and enjoy with coffee!
Notes
- To get the coveted fine crumb texture of a pound cake, your ingredients NEED to be at room temperature
- Take your time to beat the butter and sugar together until light and fluffy before proceeding to add the eggs
Tanu
Hi
Thanks for the amazing recipes. I am a fan really. Could you specify how much milk is to be used in the above recipe?
Thanks
Rookie With A Cookie
It's a 1/4 cup milk that you alternate when adding flour. I just udated the recipe card to include it:)
Shaherose Lalji
Re Pound Cake . Milk is mentioned in the recipe but not in the ingredients list. How much milk is required?
Rookie With A Cookie
Milk is about 1/4 cup