Perfect Pound Cake

Perfect Pound Cake – Scrumptiously moist, soft and buttery pound cake that is infused with vanilla. Perfect on its own or topped with a sweet glaze!

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I love this pound cake. It’s so incredibly moist and buttery with a hint of vanilla. It really is the Perfect Pound Cake!

Pound cake refers to a type of cake traditionally made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar. Now, that’s a lot of ingredients! They are usually baked in a loaf pan, or a bundt pan and served plain or glazed. Since then, there have been many alterations with the amount of ingredients used while still trying to keep the 1:1:1:1 ratio.

I have added a little Greek style yogurt in my pound cake for extra melt-in-your-mouth moistness. This cake is so moist you can eat it plain without any glaze or icing, but I’m sure it would taste amazing with your desired glaze or a fruit sauce!

This pound cake would be perfect to bake as a gift, or for dessert served with some warm fruit sauce. You can also make this cake ahead of time. Simply wrap the whole loaf in aluminium foil and freeze for up to 3 months. Be sure to thaw overnight in the fridge before serving!

Enjoy!

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Perfect Pound Cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Yields 1 loaf

Ingredients

• 2 cups plain/all-purpose flour 250g
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter 226g, softened
• 1 cup caster/granulated sugar 200g
• 3 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/2 cup Greek style yogurt 120ml

Instructions

1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and set aside.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat until combined. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and yogurt, then gradually fold in the dry ingredients.

4. Pour the batter into the prepared pan, and bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much. Leave to cool completely in the pan on a wire rack before slicing and serving.

Notes

Leftover cake can be stored at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.