Best Pound Cake recipe

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 2 teaspoons pure vanilla extract
• Optional: ½ teaspoon almond extract or lemon zest for added flavor

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan (or use baking spray with flour).
2. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 4–5 minutes with a mixer on medium-high).
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Stir in vanilla extract (and almond extract or lemon zest if using).
7. Pour the batter evenly into the prepared pan. Tap the pan on the counter to release air bubbles.
8. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
10. Slice and serve plain or with fresh berries, whipped cream, or a light glaze.

Let me know if you’d like a glaze or icing recipe to pair with it!