Ingredient
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
- Slice, serve, and enjoy the most delicious, buttery pound cake ever!
If you’d like, I can help you add a glaze, topping ideas, or storage tips — just say so!