So, you’re here because you love pound cake but want a recipe that’s as straightforward as it is delicious. Look no further! This 1234 pound cake recipe is your golden ticket to buttery, moist perfection. Let’s dive in!
Why This Recipe Works
- Simple Ingredients: With just butter, sugar, eggs, and flour, this recipe proves that sometimes, less is more.
- Perfect Texture: The 1:1 ratio of ingredients ensures a dense yet tender crumb that’s ideal for any occasion.
- Versatile: Serve it plain, with fruit, or a dollop of whipped cream for a dessert that always impresses.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Equipment Needed
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your bundt pan with butter and dust it lightly with flour to ensure your cake releases beautifully after baking.
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 5 minutes. This step is crucial for incorporating air into your batter, leading to a lighter cake.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This gradual addition helps maintain the batter’s emulsion, ensuring a smooth texture.
Alternate Dry and Wet Ingredients
Whisk together the flour and salt in a separate bowl. Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. This method prevents the batter from becoming too thick or too thin.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For an even more decadent cake, try browning the butter before adding it to the recipe. This adds a nutty depth of flavor that’s irresistible. Another tip is to ensure all your ingredients are at room temperature before starting; this helps them blend more smoothly. Lastly, don’t overmix the batter once the flour is added to keep the cake tender.
Recipe Variations
- Lemon Pound Cake: Add the zest of two lemons to the batter and a lemon glaze after baking.
- Chocolate Chip Pound Cake: Fold in 1 cup of chocolate chips before baking for a sweet surprise.
- Almond Pound Cake: Substitute 1 teaspoon of vanilla extract with almond extract for a nutty flavor.
Frequently Asked Questions
Can I use salted butter?
Yes, you can use salted butter, but omit the additional salt in the recipe to avoid an overly salty cake.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Can I make this recipe in loaf pans?
Absolutely! Divide the batter between two 9×5 inch loaf pans and adjust the baking time to 45-50 minutes.
Summary
This 1234 pound cake recipe is a timeless classic that’s easy to make and endlessly adaptable. Perfect for any occasion, it’s sure to become a staple in your baking repertoire.
