Description
A classic, moist, and tender pound cake made with simple ingredients including flour, butter, eggs, sugar, and vanilla. This recipe features a two-stage baking process that creates a beautiful split on top, perfect for serving with whipped cream, fruit, or a drizzle of honey. Perfect for an afternoon tea or dessert 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 (measure after sifting)
- 3/4 cup caster sugar (superfine sugar)
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (165°C fan) and arrange the shelf so the loaf pan will sit in the middle.
- 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 and knock out the excess flour to prevent sticking.
- Whisk wet ingredients: In a medium bowl, lightly whisk together milk, eggs, and vanilla extract. Set this mixture aside for use later.
- Combine dry ingredients: In a large bowl or stand mixer, add cake flour, caster sugar, baking powder, and salt. Beat on low speed (Speed 1) for 30 seconds to mix.
- Add butter and half of the egg mixture: Add the softened butter and half of the egg 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 the batter.
- Add a quarter of the remaining egg mixture: Scrape down the bowl, then add half of the remaining egg mixture (which is a quarter of the original total). Beat on Speed 7 for 20 seconds to fully incorporate.
- Add final quarter of egg mixture: Scrape bowl sides again, add the last remaining egg mixture, and beat another 20 seconds at Speed 7 until smooth and combined.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- First bake: Bake in the preheated oven for 30 minutes until the top starts to split slightly.
- Cut the split (optional): Quickly open the oven door and make a light cut with a sharp knife along the split (about 6 inches/15 cm) to help it open nicely during baking. Close the door promptly to avoid heat loss and collapse of the cake.
- Second bake: Continue baking for another 20-25 minutes, or until a skewer inserted in the center comes out clean. If the cake is browning too much, place a loose sheet of foil over the top for the remainder of the bake time.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve: Slice thickly and serve with whipped cream and fruit, butter, honey, fruit compote, mascarpone, or thick yogurt with crushed nuts such as pistachios for a delightful finish.
Notes
- Note 1: Use eggs at room temperature for better incorporation and a more even batter.
- Note 2: Sift the cake flour before measuring to ensure accurate flour quantity and a finer crumb texture.
- Note 4: Softened butter should be at 18°C / 64°F for optimal creaming and blending with ingredients.
- Cutting the split on top before the second bake encourages an attractive top crack characteristic of classic pound cakes.
- Use a loaf pan size 21.5 x 11.4 x 6.9 cm (8.5 x 4 inches) to achieve proper baking and shape.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pound cake, classic pound cake, loaf cake, butter cake, vanilla cake, easy dessert, baking
