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Best Pound Cake Ever

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This pound cake is rich, buttery, and bursting with flavor thanks to the combination of vanilla, almond, and butter. With a dense yet tender crumb, it's perfect for any occasion, whether served on its own or with fresh berries, whipped cream, or ice cream.

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

Instructions

  1. 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 the softened butter and sugar together on medium speed for 3–5 minutes, until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, and salt (if using).
  5. 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.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60–75 minutes, or until a toothpick inserted comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
  7. 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 icing, if desired. Slice and serve with toppings.

Notes

  • Ensure that the butter is softened to room temperature for optimal creaming.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a variation, you can add chocolate chips or fresh berries after the flour and milk have been incorporated.

Nutrition

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