Classic Pound Cake
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Ingredients
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Ingredients
- All-purpose flour300 g
- Butter (room temp)300 g
- Granulated sugar300 g
- Eggs (room temp)5 pcs
- Vanilla extract10 ml
- Baking powder5 g
- Salt5 g
- Milk60 ml
Substitution Options:
Instructions
Preheat oven to 325°F. Grease and flour loaf pan thoroughly.
💡 Low temp prevents cracking
💡 Use parchment sling for easy removal
Cream butter and sugar for full 5-7 minutes until very light.
💡 This step is crucial
💡 Should increase in volume significantly
Add eggs one at a time, beating well after each.
💡 Room temp eggs essential
💡 Add vanilla with last egg
Sift flour, baking powder, and salt. Add alternately with milk.
💡 Start and end with flour
💡 Mix just until combined
Pour into prepared pan. Smooth top.
💡 Tap to release bubbles
💡 Make slight valley in center
Bake 55-65 minutes until toothpick comes out clean.
💡 May crack on top - that's normal
💡 Cool 10 min before removing
Expert Tips
The Pound Cake Rule
Traditional pound cake = 1 pound each of flour, butter, sugar, eggs. Our calculator maintains these perfect ratios at any scale!
Pan Size Matters
Standard 9x5 loaf takes 60 min. Mini loaves: 35-40 min. Bundt pan: 50-55 min. Calculator adjusts automatically.
Flavor Variations
Add lemon zest, almond extract, or citrus. Marble with cocoa. Calculator keeps base ratios perfect.
Nutrition Information
Per 1 slice
Rich and buttery
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