The secret to achieving a fluffy texture: Add a splash of milk to the dense batter. Serve the finished cake with jam, berries, chocolate sauce or lemon curd, or have it all by itself.
- Prep time 25 minutes
- Total time 2 hours & 45 minutes
- Portion size 16 servings
MethodIn large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Drizzle your pound cake with our Orange Chocolate Sauce.
Change it up: Blueberry Lemon Buttery Pound Cake
Set aside 1 tbsp of the flour before beginning. Add 2 tbsp finely grated lemon zest when beating in milk, vanilla and salt. Toss 1 1/2 cups fresh wild blueberries with reserved flour; fold into batter. Bake as directed.
Tip from The Test Kitchen: To keep crust from overbrowning, use a light-coloured loaf pan. Darker pans tend to impart a deeper colouring to buttery baked goods.
Nutritional facts per serving: about
- Sodium 90 mg
- Sugars 16 g
- Protein 3 g
- Calories 232.0
- Total fat 13 g
- Potassium 35 mg
- Cholesterol 76 mg
- Saturated fat 8 g
- Total carbohydrate 26 g
- Iron 6.0
- Folate 12.0
- Calcium 1.0
- Vitamin A 13.0