🍰 Classic Pound Cake
Servings: 10–12
Prep Time: 15 minutes
Bake Time: 60–70 minutes
Ingredients
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract (or ½ tsp almond extract)
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 cup whole milk
Instructions
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Preheat Oven: 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
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Cream Butter & Sugar: Beat butter and sugar until light and fluffy, about 3–5 minutes.
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Add Eggs: Beat in eggs one at a time. Mix in vanilla or almond extract.
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Mix Dry Ingredients: Whisk together flour, baking powder, and salt.
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Combine Wet & Dry: Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
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Bake: Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let cool 10–15 minutes in pan, then invert onto a wire rack.
📝 Tips
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Room Temperature Ingredients: Helps with smooth mixing and even baking.
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Don’t Overmix: Keeps the cake tender and moist.
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Optional Flavorings: Lemon zest, orange extract, or a splash of bourbon can enhance flavor.
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Storage: Keeps at room temperature for 2–3 days or in the fridge for up to a week.
If you want, I can also give a moist, ultra-rich version with a buttery glaze like the famous Southern-style pound cakes.
Do you want me to do that?
