"The Best Pound Cake Ever!" – Lisa’s Famous Recipe 🍰✨


 

1. Prep & Preheat

  1. Preheat oven to 325°F (165°C).

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

2. Cream Butter & Sugar

  1. In a large bowl, beat butter and sugar for 5–7 minutes until light and fluffy (this is KEY for texture!).

  2. Add eggs one at a time, beating well after each.

3. Mix Dry & Wet Ingredients

  1. In another bowl, whisk flour, baking powder, and salt.

  2. Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour.

  3. Stir in vanilla and almond extracts.

4. Bake to Golden Perfection

  1. Pour batter into prepared pan(s).

  2. Bake 60–75 minutes (Bundt) or 50–60 minutes (loaves) until a toothpick comes out clean.

  3. Cool 15 minutes in pan, then transfer to a wire rack.

5. Glaze & Serve

  1. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

  2. Slice and enjoy with fresh berries or whipped cream!

Lisa’s Pro Tips

🔥 Room temp ingredients – Ensures even mixing.
⏳ Don’t overbake – The cake continues to cook as it cools.
🍋 Zest it up – Add lemon or orange zest for a citrus twist.
🍞 Storage – Keeps 5 days at room temp or freeze 3 months.

FAQ

Q: Can I use salted butter?
A: Yes, but reduce added salt to ¼ tsp.

Q: Why is my cake dry?
A: Overbaking or overmixing the batter.

Q: Can I make this gluten-free?
A: Yes! Use 1:1 gluten-free flour blend.

;