Vernice’s Golden Pound Cake
Old-fashioned golden pound cake hits different. That rich, buttery flavor and dense, moist crumb? It’s been a staple on family tables for generations and for good reason.
I remember my mother making this cake every week so that we would have dessert after our family dinners. She would leave a bowl of butter sticks and sugar out on the counter for a couple of hours so that the butter could soften. Sometimes she’d return to the kitchen ready to bake only to find that she was a little low on the butter-sugar mixture.
She knew it was me. She never had to guess who was sampling the mix, and she never punished me.
Over the years, this golden pound cake has become more than just a dessert. It’s a part of our family’s story, a recipe passed down with care and remembered with every bite.
The smell alone brings everyone into the kitchen, drawn in by something that feels both familiar and special. First time or the fiftieth, it feels like continuing a tradition and adding your own touch to something timeless.
Vernice's Golden Pound Cake
Equipment
- large mixing bowl
- medium mixing bowl
- measuring cups and spoons
- whisk or electric hand/stand mixer
- sifter (optional)
- rubber spatula or wooden spoon
- 1 10-inch bundt pan or loaf pan
- cooling rack
- toothpick or skewer (for doneness test)
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened (room temperature)
- 2 cup granulated sugar
- 4 large eggs (room temperature)
- 2 tsp pure vanilla extract
- ½ cup whole milk (room temperature)
Dry Ingredients
- 2¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 325°F (163°C).
- Generously grease your bundt pan or loaf pan with butter or nonstick cooking spray. Lightly dust it with flour, tapping out the excess.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, add the softened butter. Beat it with a whisk or mixer until creamy and smooth (about 2-3 minutes).
- Gradually add the sugar to the butter, about ½ cup at a time, beating well after each addition until the mixture is light and fluffy (5-7 minutes).
- Add the eggs one at a time, mixing thoroughly after each egg to ensure it’s fully incorporated.
- Mix in the vanilla extract.
Step 3: Prepare the Dry Ingredients
- In a medium mixing bowl, sift together the flour, baking powder, and salt. (Sifting is optional but helps avoid lumps.)
- Mix the dry ingredients using a whisk to ensure they are evenly combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Here's how...
- Start with the dry ingredients, then add a bit of milk, and repeat until everything is incorporated.
- Use a spatula to scrape down the sides of the bowl to ensure even mixing. Do not overmix.
Step 5: Bake the Cake
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
- Place the pan in the center of the oven and bake at 325°F for 1 hour 20 minutes to 1 hour 30 minutes.
- Check for doneness by inserting a toothpick into the thickest part of the cake. If it comes out clean, the cake is done.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for 15-20 minutes.
- Carefully invert the pan onto a cooling rack to release the cake. Let it cool completely (about 1 hour).
- Slice and serve plain, or with whipped cream, fresh berries, or a dusting of powdered sugar.
Congratulations! You have just made a classic golden pound cake. Take a moment to admire your handiwork: the golden crust, the buttery aroma, and the tender, moist crumb.
You’ve recreated a dessert that has been loved for generations, and that’s no small achievement. Baking from scratch might feel intimidating at first, but look at what you’ve accomplished!
Feel proud of what you’ve created. Baking is all about bringing joy, and this golden pound cake does exactly that. So go ahead, savor the sweetness, and let this cake inspire your next baking adventure!
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