Description
A classic American pound cake with a dense, buttery crumb and delicate vanilla flavor. This scaled-down version yields four generous slices, perfect for an intimate dessert or tea time treat.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350°F / 177°C. Grease a 5×9 inch loaf pan with butter and dust with flour, tapping out excess. This ensures the cake releases cleanly and forms a delicate crust.
- In a large bowl, cream the softened butter with the sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides. The mixture should be pale and aerated, which is crucial for a tender crumb.
- Add the eggs one at a time, beating well after each addition until fully incorporated. The batter may appear slightly curdled, but that is fine and will come together with the flour.
- Beat in the vanilla extract until combined.
- In a separate bowl, whisk together the flour and salt. This distributes the salt evenly and aerates the flour.
- Gradually add the flour mixture to the butter mixture in three additions, mixing on low just until combined after each. Stop as soon as no streaks of flour remain. Overmixing develops gluten and makes the cake tough.
- Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter several times to release air bubbles.
- Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. For precise doneness, the internal temperature should reach 210°F / 99°C on an instant-read thermometer.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely. Cooling in the pan too long can cause sticking; cooling too fast can cause cracking.
- Slice and serve. For best texture and flavor, allow the cake to rest for at least 1 hour after baking before slicing. Serve as is or with fresh berries and whipped cream.
Notes
Store tightly wrapped at room temperature for up to 4 days. To freeze, wrap in plastic wrap then foil for up to 3 months. Thaw at room temperature. Reheat slices in a 300°F / 150°C oven for 5-7 minutes, or microwave for 15-20 seconds.
Nutrition
- Calories: 605
- Sugar: 50g
- Sodium: 144mg
- Unsaturated Fat: 15g
- Trans Fat: 26g
- Carbohydrates: 86g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg
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