Grandma Blanche’s Old Fashioned Pound Cake
A rich and buttery pound cake that embodies the warmth and nostalgia of Grandma Blanche's kitchen. Perfectly dense yet moist, this cake is a classic dessert that pairs beautifully with tea or coffee.
Ingredients
For the Cake
- 1 cup unsalted butter softened to room temperature
- 2 cups granulated sugar for sweetness and moisture
- 4 large eggs room temperature
- 2 cups all-purpose flour sifted
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract for flavor
- 1 teaspoon baking powder to help the cake rise
- 1/2 teaspoon salt to enhance flavor
Instructions
Prepare the Oven and Pan
- Preheat your oven to 325°F (163°C). This temperature allows the cake to bake evenly without burning.
- Grease and flour a 9x5 inch loaf pan. This prevents the cake from sticking and ensures a smooth release.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 4-5 minutes. This incorporates air, which helps the cake rise.
Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. This ensures even distribution and helps the batter emulsify.
- Stir in the vanilla extract until well combined.
Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps to aerate the flour and removes any lumps.
Mix the Batter
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix on low speed until just combined; do not overmix.
Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.
Cool and Serve
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
Notes
This cake can be stored in an airtight container at room temperature for up to 5 days. For added flavor, consider adding lemon zest or almond extract to the batter.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg
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