Description
Rich, buttery, and perfectly moist—this is the Best Pound Cake you’ll ever make! Simple ingredients, a hint of lemon, and the right balance of sweetness come together for a classic dessert that’s perfect on its own or dressed up with your favorite toppings.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 1-quart loaf pan with cooking spray or butter.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy.
- Gradually add the granulated sugar while mixing on low, and beat for 2-3 minutes until fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the mixer on low speed. Beat just until the batter is smooth and combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve immediately, or wrap tightly in plastic wrap and store at room temperature for up to 3 days.
Notes
- You can store this pound cake tightly wrapped in plastic at room temperature for up to 3 days.
- For longer storage, freeze the cake for up to 3 months. Thaw at room temperature before serving.
- Make sure all ingredients are at room temperature to ensure even mixing and the best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour