Get ready to experience the most decadent, melt-in-your-mouth pound cake that has been passed down through generations! Emma Lynn's Pound Cake is not just a dessert; it's a slice of pure comfort and nostalgia that will transport you to grandma's kitchen. With its rich, buttery texture and perfect golden crumb, this recipe is about to become your new go-to dessert for every occasion - from casual family gatherings to elegant dinner parties.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly 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 in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- In a separate bowl, sift together the all-purpose flour and salt to remove any lumps and ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-75 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with fresh berries or whipped cream.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Fresh Ingredients: High-quality vanilla extract and fresh eggs make a significant difference in the cake's flavor.
- Pan Preparation is Key: Thoroughly grease and flour your pan to prevent sticking. Consider using a baking spray with flour for easier release.
- Check for Doneness Carefully: Every oven is different, so start checking the cake around 60 minutes. A clean toothpick is your best indicator of a perfectly baked cake.
- Cooling Technique: Let the cake cool in the pan for 15 minutes before removing to help it maintain its shape and prevent breaking.
- Storage Tip: This pound cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 630kcal
Carbohydrates: 85g
Protein: 9g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 220mg
