Get ready to experience the most decadent, melt-in-your-mouth pound cake that's been secretly passed down through generations! This isn't just any ordinary cake - this is Lulu's Classic Pound Cake, a timeless American dessert that promises to transform your baking game and impress everyone from family gatherings to sophisticated dinner parties. With its rich, buttery texture and perfect golden crumb, this recipe is about to become your new go-to dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup of unsalted butter
- 2 cups of granulated sugar
- 4 large eggs
- 3 cups of all-purpose flour
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
Instructions
- Bring all ingredients to room temperature, especially the butter, eggs, and milk, which will help create a smoother, more uniform batter.
- Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 5-7 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, which helps maintain the batter's smooth consistency.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix on low speed, adding about one-third of the flour, then half the milk, then another third of flour, remaining milk, and final third of flour.
- Gently fold in the vanilla extract, mixing just until combined to preserve the batter's delicate texture.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve plain. The cake can be stored at room temperature, wrapped in plastic wrap, for up to 4 days.
Tips
- • Temperature is key! Always use room temperature ingredients to ensure a smooth, uniform batter. • Don't rush the creaming process - spend 5-7 minutes beating butter and sugar to incorporate maximum air. • Sift your dry ingredients to prevent lumps and ensure even rising. • Mix on low speed when adding flour and milk to maintain the cake's delicate texture. • Use a toothpick test to check doneness - clean with a few moist crumbs is perfect. • Let the cake cool completely before cutting to maintain its structure. • Store wrapped at room temperature for up to 4 days to maintain maximum freshness. • For an extra touch, dust with powdered sugar or serve with fresh berries and whipped cream.
Nutrition Facts
Calories: 401kcal
Carbohydrates: g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: mg
