Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon zest
- 1 cup whole milk, room temperature
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, almond extract, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 70-80 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy your deliciously flavorful pound cake!
Feel free to customize it further with a glaze or frosting!