Description
A classic, moist pound cake with a rich buttery flavor and dense texture, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (340g) unsalted butter, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine flour and salt in a separate bowl.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
- Stir in vanilla and almond extracts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 20 minutes before transferring to a wire rack.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter to avoid a dense cake.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: pound cake, classic pound cake, best pound cake, easy pound cake recipe