Ingredients
For the Pound Cake
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs, room temperature
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
For the Glaze
1 ½ cups powdered sugar
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Optional: 1 tablespoon melted butter for a richer glaze
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Preparation
Step 1: Prepare Your Baking Pan
Grease a bundt pan or a loaf pan with butter and lightly dust it with flour. This ensures the pound cake releases cleanly and maintains its perfect shape. Preheat your oven to 325°F (165°C) so it’s ready when you are.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together using a stand or hand mixer. Mix for 4–5 minutes until the texture becomes light, pale, and fluffy. This step is essential—proper creaming adds air to the batter, giving your pound cake a softer and finer crumb.
Step 3: Add Eggs One at a Time
Add the eggs, one by one, mixing after each addition. This avoids separation and ensures your batter stays smooth and stable. Make sure your eggs are room temperature—they blend better and help the cake rise evenly.
Step 4: Add the Dry Ingredients and Buttermilk
In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry mixture to your wet ingredients, mix gently, then pour in the buttermilk, followed by the remaining dry ingredients. Do not overmix—stop as soon as the batter is smooth.
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