Pound Cake
A rich, buttery pound cake with a tender crumb, a hint of vanilla and almond, and a golden crust—perfect with coffee, tea, or fresh fruit.
Ingredients
- 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 10-inch Bundt or tube pan with butter, then dust lightly with flour. Tap out the excess.
- In a stand or hand mixer, beat softened butter and sugar on medium-high for 4–5 minutes, until light, fluffy, and pale.
- Crack in eggs one at a time, beating well after each to keep the batter smooth and stable.
- In a separate bowl, whisk flour, baking powder, and salt. Add to the batter in three parts, alternating with milk—begin and end with flour. Mix just until combined.
- Stir in vanilla and almond extracts gently, just until blended.
- Spoon batter into the prepared pan. Smooth the top with a spatula, then tap the pan once or twice to release air bubbles.
- Bake for 75–85 minutes, or until golden and a toothpick comes out clean from the center. Let cake cool in the pan for 10 minutes.