Name: 5-Ingredient Pound Cake
Cook time: 1 h 32 min
Total time: 1 h 32 min
Yield: 12 Servings
Cuisine: American
Ingredients: nonstick cooking spray; 1 cup salted butter; 1 cup granulated sugar; 4 eggs; 1.75 cups all purpose flour; 0.5 tsp baking powder

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5-Ingredient Pound Cake

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Ingredients

Warning0 allergens identified

5-Ingredient Pound Cake

nonstick cooking spray(or butter)

1 cup salted butter(softened, at room temperature)

1 cup granulated sugar

4 eggs(at room temperature)

1 ¾ cups all purpose flour

½ tsp baking powder

Instructions

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

Place the butter and sugar in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy. Add the eggs one at a time, beating for 15-20 seconds between each and scraping inside of bowl occasionally, until the mixture is smooth and combined.

Sift the flour and baking powder into the bowl. Beat the mixture on low until it becomes a smooth, thick batter.

Use a rubber spatula to transfer the batter into the loaf pan.

Transfer the pan to the middle rack of the preheated oven.

Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour.

Check for doneness. Remove from oven or add time as needed.

Allow the cake to cool in the pan for 15-20 minutes.

To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a cooling rack.

Let the cake cool for 1 1/2 -2 hours before slicing and serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Allow butter and eggs to reach room temperature before mixing; this creates better emulsification and results in a more tender, evenly-textured cake with superior rise.
Cream Butter and Sugar Properly ✨
Beat butter and sugar together for 3-5 minutes until pale and fluffy to incorporate air, which is crucial for the cake's light crumb structure since this recipe relies on minimal leavening agents.
Add Eggs Gradually 🥚
Incorporate eggs one at a time, beating well after each addition, to ensure proper emulsification and prevent the batter from curdling or becoming dense.
Don't Overmix After Adding Flour 🎂
Fold in flour gently just until combined to avoid developing gluten, which would make the pound cake tough and dense rather than tender and crumbly.
Test Doneness with the Toothpick Method 🔍
Insert a toothpick into the center of the cake; it should come out with just a few moist crumbs (not wet batter) to ensure perfect doneness without overbaking or drying out the cake.