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
🔥 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.
🍓 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).
