Experience the nostalgia of a classic pound cake with this timeless recipe. Simple yet indulgent, it's a dessert that never goes out of style.
Cream together the butter and sugar in a mixing bowl until light and fluffy. This step is crucial for incorporating air into the batter, ensuring a tender crumb.
Add eggs one at a time, beating well after each addition. This helps to emulsify the batter and create a smooth texture.
Gradually add the flour to the batter, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice the pound cake and serve plain or with fresh berries and a dollop of whipped cream. It's also delicious with a cup of tea or coffee.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Thaw frozen pound cake slices at room temperature before serving.