Chocolate Chip Pound Cake
This dense, buttery pound cake is studded with rich chocolate chips throughout, providing a satisfying treat in every bite. Its sturdy texture makes it the perfect accompaniment to coffee or tea for a sophisticated afternoon snack.
- Prep time: 21 minutes
- Cook time: 26 minutes
- Total time: 47 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 1 tablespoon flour (for coating chips)
Instructions
- Preheat oven to 325 degrees Fahrenheit and grease a loaf pan.
- Cream butter and sugar until very pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gently fold in flour and baking powder until just incorporated.
- Toss chocolate chips in 1 tablespoon of flour and fold into the batter.
- Pour into the pan and bake for 60 to 70 minutes.
- Cool completely before slicing.
Tips
- Tossing the chocolate chips in flour prevents them from sinking during baking.
- Cream the butter and sugar for at least 5 minutes to build the cake's structure.
- Let the cake cool completely to allow the crumb to set before slicing.
Frequently Asked Questions
Can I use mini chocolate chips?
Yes, they distribute more evenly throughout the batter.
Why is my cake dense?
Pound cake is naturally dense; ensure you cream the butter and sugar well for aeration.
Can I freeze this?
Yes, wrap slices individually and freeze for up to 1 month.