Classic Pound Cake Recipe

This classic pound cake recipe, passed down from my grandmother, is a timeless dessert that is rich, moist, and buttery. It has a tender crumb and a delightful golden crust, making it the perfect treat for any occasion. Serve it as is, dusted with powdered sugar or add your favorite fruit and whipped cream for an extra touch of indulgence. You won't be able to resist a slice of this heavenly pound cake!

Ingredients

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk

Directions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
5. Pour the batter into the prepared tube pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, dust the pound cake with powdered sugar, if desired, and serve.
9. Store any leftovers in an airtight container at room temperature.

Interesting Facts