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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!
Course Dessert
Cuisine American
Keyword Pound Cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Rookie With A Cookie

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 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