Pound cake is a classic in any baker’s recipe repertoire. It’s perfect for most occasions—picnics, parties, and brunch— and it can be enjoyed any time of year. As a bonus, it keeps well so you can easily make it ahead of time, then slice and serve when you’re ready. And this recipe is so easy: One bowl and five ingredients are all you need…
- nonstick cooking spray
- 1 cup salted butter (softened, at room temperature)
- 1 cup granulated sugar
- 4 large eggs (at room temperature)
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking powder
- Preheat the oven to 350°F.
- Spray a 9×5-inch loaf pan liberally with nonstick cooking spray. Set aside.
- Place the butter and sugar into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add the eggs one at a time, beating for 15-20 seconds between each, until the mixture is smooth and combined.
- Sift the flour and baking powder into the bowl. Beat the mixture on low until it becomes a smooth, thick batter.
- Use a rubber spatula to transfer the batter into the loaf pan.
- Transfer the pan to the middle rack of the preheated oven.
- Bake the cake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Check for doneness. Remove from oven or add time as needed.
- Allow the cake to cool in the pan for 15-20 minutes.
- To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large plate.
- Allow the cake to cool for 1-2 hours before slicing and serving.