Description
Yellow Pound Cake is a rich, buttery classic with a dense yet tender crumb and a golden yellow hue. It’s perfect on its own or as a base for fruit toppings, glazes, or whipped cream. Ideal for celebrations or an everyday indulgence.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra richness, add a tablespoon of sour cream or yogurt to the batter.
- Make sure ingredients are at room temperature for best results.
- This cake freezes well—wrap tightly and freeze for up to 2 months.
- Serve with berries and whipped cream or a simple glaze for added flair.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: yellow pound cake, buttery pound cake, classic loaf cake, Southern cake, rich vanilla cake