Plain Pound Cake Loaf Recipe

Preheat oven and prepare pan

Position an oven rack in the middle of the oven and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan with about 1 tablespoon butter or nonstick spray, then dust lightly with 1 tablespoon flour, tapping out excess. Alternatively, line the pan with parchment leaving an overhang for easy removal.

Make sure the butter is softened (room temperature, easily indented). Measure ingredients and bring eggs and milk to room temperature for best emulsion and even baking.

Cream butter and sugar

In a large mixing bowl (or bowl of a stand mixer fitted with the paddle), beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until pale, light, and fluffy, about 3–5 minutes. Scrape down the bowl and paddle once or twice to ensure even creaming.

Add eggs and vanilla

Reduce mixer speed to medium-low. Add the 4 large eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Scrape the bowl. Add 2 teaspoons vanilla extract and mix just to combine.

Combine dry ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon fine salt until evenly distributed.

Alternate dry and milk

With the mixer on low speed, add the dry ingredients and 1 cup whole milk to the butter mixture in three additions, beginning and ending with the dry ingredients: add one-third of the dry, then half the milk, then another third dry, remaining milk, and finish with the remaining dry. Mix just until each addition is incorporated and no streaks of flour remain. Avoid overmixing; stop when the batter is smooth and homogenous.

Transfer to pan

Scrape the batter into the prepared 9x5-inch loaf pan and smooth the top with a spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.

Optional top finish

If desired, sprinkle about 1 teaspoon granulated sugar across the top for a light sparkle and slightly crisper crust.

Bake

Bake in the preheated 350°F (175°C) oven for 50–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 50 minutes; ovens vary.

Cool

Remove the pan from the oven and set on a wire rack. Let the loaf cool in the pan for 10–15 minutes. Run a thin knife around the edges to loosen, then invert the loaf onto the rack (or use the parchment overhang) and cool completely before slicing, about 1–1.5 hours. Cooling fully yields cleaner slices.