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Classic Vanilla Pound Cake

A close-up of a rich, golden slice cut from a homemade pound cake, showing its dense, moist texture.
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A reliable recipe for a dense, moist, and tender vanilla pound cake made from scratch.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix.
  6. Pour the batter into the prepared pan.
  7. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 10 minutes.
  9. Invert the cake onto the wire rack to cool completely before slicing or glazing.

Notes

  • Use room temperature butter, eggs, and milk for the best batter consistency.
  • Sifting the flour helps create a lighter texture in this dense cake.
  • If the top browns too quickly during baking, loosely tent it with aluminum foil.
  • For a simple glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract. Drizzle over the cooled cake.

Nutrition

Find it online: https://flavorvista.com/pound-cake-recipe-classic-moist-tutorial/