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–+ servings
Classic Pound Cake Recipe with a Modern Twist
Molly

Classic Pound Cake with a Modern Twist

A rich, buttery American dessert with a modern twist. Lightened with reduced flour and milk, this no-mixer cake bakes to a golden, crackly crust with a dense interior. Serve with iced tea or coffee for a timeless treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: CITRUS DESSERTS
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup milk

Method
 

  1. Grease an 8" round or 9x5" loaf pan. Dust with flour and tap out excess.
  2. Beat butter and sugar until light and fluffy (3 minutes by hand).
  3. Whisk 2 eggs together, then add to butter mixture 1 tablespoon at a time.
  4. Stir in vanilla extract and remaining 2 whole eggs.
  5. Sift flour, baking powder, and salt into the batter in three portions. Alternate with 1/4 cup milk.
  6. Smooth batter into the pan. Cover with foil after 25 minutes.
  7. Cool in pan for 10 minutes before serving.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 55gProtein: 3gFat: 20gSaturated Fat: 15gSodium: 200mgSugar: 25g

Notes

Use room-temperature eggs for best incorporation.
Milk improves moisture without reducing butter.
Cold butter ensures better structure.
Check doneness at 45 minutes by pressing the cake.
Avoid overgreasing pans to prevent center sinkage.

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