Pound Cake Recipe
Classic pound cake is dense, rich, and buttery—the perfect pairing for fresh berries and a dollop of whipped cream. It’s an easy dessert recipe that freezes beautifully too! My recipe makes two loaves!
Servings: 20 servings
Ingredients
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 ½ teaspoon pure vanilla extract
- 3 cups cake flour
- ½ cup lemon lime soda
Instructions
- Preheat oven to 350 degrees F. Spray two 9x5-inch loaf pans with baking spray. I line the bottom with a thin piece of parchment paper too for extra precaution. Set it aside.
- In a large mixing bowl, attached to a stand mixer fitted with paddle attachment, beat butter for 2 minutes until pale in color. Add in sugar ans alt and beat for an additional 5 minutes, scraping down the sides of the bowl as need. Batter will be fluffy and pale in color.
- Beat in eggs, one at a time, and add vanilla extract.
- Add in flour, turning the mixer to low. Mix JUST until the dry ingredients have been incorporated, then slowly add in lemon lime soda. Beat just until everything is blended. Use a rubber spatula or wooden spoon to stir the bottom of the bowl, making sure everything is well blended.
- Pour batter into prepared loaf pans. Bake for 60 minutes, then top with a tent of foil. Bake an additional 15 minutes. Remove from oven and cool 10 minutes in pan. Then remove cake from pans and cool completely on a wire rack.
Notes
- What can I substitute for cake flour? For cake flour, substitute 1 3/4 cup of all purpose flour and 1/4 cup cornstarch for 2 cups of cake flour.
- Store pound cake in an airtight container, or covered securely, at room temperature for up to 5 days.
- Freeze pound cake by wrapping the entire cake in plastic wrap, then wrap in foil. Store in freezer for up to 3 months. Thaw on counter overnight.
Nutrition
Serving: 1slice