Easy Vanilla Pound Cake – Buttery, Moist & Perfect Every Time! 🍰✨


 

1. Prep & Preheat

  • Preheat oven to 325°F (165°C).

  • Grease and flour a 10-inch Bundt pan or two 9x5-inch loaf pans.

2. Cream Butter & Sugar

  • In a large bowl, beat butter and sugar until light and fluffy (about 5 mins).

  • Add eggs one at a time, mixing well after each.

3. Mix Dry Ingredients

  • In a separate bowl, whisk flour, baking powder, and salt.

4. Combine Wet & Dry

  • Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour.

  • Stir in vanilla and almond extract.

5. Bake to Perfection

  • Pour batter into prepared pan(s).

  • Bake for 60-75 mins (until a toothpick comes out clean).

  • Cool in pan 15 mins, then transfer to a wire rack.


Pro Tips for the Best Pound Cake

πŸ”₯ Room temp ingredients – Ensures even mixing.
🍰 Don’t overmix – Stir just until combined for a tender crumb.
⏳ Low & slow baking – Prevents dryness.
🍯 Extra moist? Brush warm cake with simple syrup.


Serving Ideas

☕ Classic: With coffee or tea.
πŸ“ Fancy: Top with macerated berries & whipped cream.
🍫 Decadent: Drizzle with chocolate ganache.


Storage Tips

❄️ Room temp: Wrapped well, keeps 3 days.
⏳ Freeze: Up to 3 months (thaw at room temp).

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