Introduction: This classic butter pound cake is rich, moist, and full of buttery goodness. Baked to perfection in individual foil pans, each mini loaf is golden brown on the outside with a tender crumb on the inside. Perfect for sharing, gifting, or enjoying a cup of coffee or tea, this pound cake is a timeless treat that’s easy to make and delicious.
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60ml) milk
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour mini loaf pans or line them with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Pour into Pans: Divide the batter evenly among the mini loaf pans, filling each about 3/4 full.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Serve: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy your delicious butter pound cake!