Best Pound Cake Ever

Why You’ll Love This Recipe

• Perfectly Balanced Flavor: The trio of vanilla, almond, and butter creates a depth of flavor that’s simply irresistible.

• Classic Texture: Dense yet moist, this pound cake has the ideal texture that slices beautifully and pairs well with toppings.

• Versatile Dessert: Enjoy it plain, dusted with powdered sugar, or dressed up with fruit compote, chocolate drizzle, or whipped cream.

• Keeps Well: This cake stays fresh for days, making it perfect for meal prep or gifting.

Ingredients

• 2 ½ cups all-purpose flour

• 1 ½ cups unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• ½ teaspoon baking powder

• ½ teaspoon salt (optional but recommended for flavor balance)

• 1 cup whole milk, at room temperature

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare
   Preheat your oven to 325°F (165°C). Grease and flour a standard Bundt pan or loaf pan, or line it with parchment paper for easy removal.

2. Cream Butter and Sugar
   In a large mixing bowl (or using a stand mixer), cream the softened butter and sugar together on medium speed for 3–5 minutes, or until light and fluffy. This step is crucial for creating a tender texture.

3. Add Eggs and Extracts
   Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Mix in the vanilla extract and almond extract. Scrape down the sides of the bowl as needed to ensure even mixing.

4. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt (if using).

5. Alternate Adding Flour and Milk
   Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix on low speed just until combined—do not overmix, as this can make the cake dense.

6. Bake to Perfection
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60–75 minutes (depending on your pan size), or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil halfway through baking.

7. Cool and Serve
   Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or glaze with a simple icing (optional). Slice and serve as-is or with your favorite toppings.

Servings and Timing

• Servings: 10-12 slices

• Preparation Time: 15 minutes

• Cooking Time: 60–75 minutes

• Cooling Time: 10–15 minutes

Storage/Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Bring it back to room temperature before serving for the best flavor and texture.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in this recipe to have control over the amount of salt. If you use salted butter, you may want to reduce or omit the added salt in the recipe.

2. Can I make this cake ahead of time?

Yes, this pound cake stores well for several days. You can make it a day or two in advance, and it will still be delicious.

3. What if I don’t have almond extract?

If you don’t have almond extract, you can substitute it with an extra teaspoon of vanilla extract or another extract of your choice, such as lemon or hazelnut.

4. Can I freeze this pound cake?

Yes! You can freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container. It will keep for up to 3 months. Thaw at room temperature before serving.

5. How can I tell if the pound cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s done. If the toothpick comes out wet, continue baking for a few more minutes.

6. What type of pan should I use?

A standard 9x5-inch loaf pan or a Bundt pan works well for this recipe. If you use a Bundt pan, the baking time may be slightly shorter, so start checking at 60 minutes.

7. Can I add chocolate chips or fruit to this cake?

Yes! You can fold in 1 cup of chocolate chips or fresh fruit like berries after the flour and milk have been incorporated. Be careful not to overmix the batter.

8. Why is my pound cake dense?

If your pound cake turns out too dense, it could be due to overmixing the batter or not properly creaming the butter and sugar. Be sure to mix just until combined and avoid overworking the batter.

9. Can I use non-dairy milk in this recipe?

Yes, you can substitute the whole milk with a non-dairy milk, such as almond milk or oat milk. Just ensure it's unsweetened and at room temperature.

10. How do I prevent the cake from browning too quickly on top?

If the cake starts to brown too quickly, loosely cover the top with aluminum foil halfway through baking. This will help prevent it from burning while allowing the inside to cook through.

Conclusion

This Best Pound Cake Ever is the ultimate comfort dessert—rich, buttery, and perfectly flavored with vanilla and almond extracts. Its classic taste and texture make it a timeless favorite that’s sure to impress family, friends, or anyone lucky enough to take a bite.

Whether you’re baking for a special occasion or simply craving something sweet, this pound cake is guaranteed to satisfy. So preheat your oven, gather your ingredients, and get ready to enjoy a slice (or two) of pure bliss!