Pound Cake
servings
This moist, buttery Pound Cake is an indulgent, yet simple dessert. Top it with fresh berries and cream, strawberry sauce, or ice cream and chocolate syrup for a sweet dessert that's perfect anytime!
Ingredients
- 1 cup butter room temperature
- 1 ⅔ cup sugar
- 5 eggs
- 2 cups cake flour
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F. Butter a 9 x 5-inch loaf pan halfway up the sides and dust it with flour. Then lightly tap the pan to remove any excess.
- Cream the butter, slowly add the sugar. Once the sugar has been completely mixed in, beat until light and fluffy for a total of 4 minutes.
- Add the eggs, one at a time, incorporating each fully before adding the next one.
- Stir in the flour, salt, and vanilla, and combine well, but do not overmix.
- Pour into prepared baking pan.
- Bake for 1 1/4 - 1 1/2 hours or until a toothpick inserted into the middle comes out clean.
- Cool in the pan for 5 minutes and gently run a knife around the edges before turning out onto a wire rack.
Notes
I cut this pound cake into 1-inch pieces to use in this Berry Trifle recipe. Since my trifle bowl wasn't large enough to hold all of the ingredients, I had a bit of pound cake left over. I put the remainder into a bag, and stored them in the freezer and LOVE grabbing a few pieces to snack on every now and then. I only need a few pieces to satisfy my sweet tooth, and it's SOOOO yummy cold! Try it and let me know what you think.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 245mg | Potassium: 52mg | Fiber: 1g | Sugar: 28g | Vitamin A: 572IU | Calcium: 18mg | Iron: 1mg