This is a traditional pound cake recipe with a buttery texture that melts in your mouth. The cake is firm yet moist, featuring a delicious crumb. Its dense texture makes it the perfect pairing with a cup of chai or coffee.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 350°F (175°C).
Grease and flour a cake pan.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared cake pan.
Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make sure all ingredients are at room temperature for better mixing.
Do not overmix the batter to keep the cake light and fluffy.
You can add chocolate chips or nuts for extra flavor.
Can I make this cake without eggs?
This recipe contains eggs, but you can try using egg substitutes like applesauce or flaxseed meal.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
What can I serve with this cake?
This cake pairs wonderfully with tea or coffee.
Can I add frosting to this cake?
Yes, you can frost the cake with buttercream or cream cheese frosting for added sweetness.
Nutritionist Enroute Dietitian| Recipe Curator Using Shortcuts in cooking is a MUST ☺️💅 Delhi 🇮🇳 📍
