Description
This Classic Pound Cake is a buttery, rich dessert that’s easy to make and perfect for any occasion. Its dense, yet moist texture makes it a comforting treat on its own or as a base for toppings like fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Ingredients
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- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 cup whole milk
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a lighter texture, sift the dry ingredients before adding them to the batter.
- You can add lemon zest or orange zest for a citrusy twist.
- For an extra rich flavor, use heavy cream instead of milk.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg