A classic pound cake is a staple in every baker’s recipe collection. Its simplicity and delicious flavor have stood the test of time, making it a beloved treat for any occasion. Today, we’ll be sharing a delightful twist on this traditional recipe – Martha Stewart Pound Cake Easy. This buttery, moist, and rich pound cake is a true crowd-pleaser, perfect for serving at teatime gatherings, family celebrations, or just as a sweet indulgence with your morning coffee.
Martha Stewart Pound Cake Easy
Ingredients:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray. Set the pan aside.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving that tender crumb in your pound cake, so take your time and beat the mixture until it’s smooth and creamy.
3. Add the eggs, one at a time, mixing well after each addition. The eggs should be at room temperature to ensure they incorporate evenly into the batter. Stir in the vanilla extract for a hint of aromatic flavor.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, ensuring everything is well combined after each addition. Be careful not to overmix the batter, as this can result in a tough cake.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish. Give the pan a gentle tap on the counter to release any air bubbles trapped in the batter.
6. Bake the pound cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent over-browning.
7. Once done, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely before slicing and serving.
The Martha Stewart Pound Cake Easy is a versatile dessert that pairs beautifully with fresh berries, whipped cream, or a simple dusting of powdered sugar. Feel free to get creative with your presentations, adding a dollop of lemon curd, a drizzle of caramel sauce, or a scoop of ice cream to elevate this already delightful treat. Enjoy a slice of this buttery delight with a cup of tea or coffee for a cozy and satisfying experience that will surely become a favorite in your baking repertoire.
