High and Fluffy Pound Cake Recipe

Here’s a recipe and tips for making a high and fluffy pound cake—light, tender, and tall!

High and Fluffy Pound Cake Recipe

Ingredients:

• 1 cup (225g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 2 cups (240g) all-purpose flour, sifted

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (120ml) whole milk, room temperature

• 2 tsp vanilla extract

Instructions:

1. Prep:
   Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Cream Butter and Sugar:
   In a large bowl, beat the softened butter with sugar using an electric mixer until light, pale, and fluffy (about 4-5 minutes). This step is key for fluffiness!

3. Add Eggs:
   Add eggs one at a time, beating well after each addition to fully incorporate air.

4. Sift Dry Ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt.

5. Combine Wet and Dry:
   Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry. Mix gently on low speed until just combined — don’t overmix!

6. Add Vanilla:
   Stir in vanilla extract.

7. Bake:
   Pour batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

8. Cool:
   Let cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Tips for Extra Height and Fluffiness:

• Use room temperature ingredients for better emulsification.

• Don’t skip creaming the butter and sugar well—this traps air.

• Use baking powder to help with rise (traditional pound cakes don’t usually have it, but adding a small amount helps fluffiness).

• Fold dry ingredients gently to avoid deflating batter.

• Bake at a moderate temperature to avoid crust forming too soon, which limits rising.

• Use a loaf pan with tall sides or even a tube pan to support batter height.