Description
A classic, rich, and buttery pound cake with a dense yet tender crumb, enhanced by subtle vanilla and almond flavors for an indulgent, bakery-style dessert.
Ingredients
- 1 lb (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 150°C (300°F) and grease and flour a bundt or tube pan.
- Cream butter until smooth and fluffy.
- Gradually add sugar and beat until pale and airy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and milk, starting and ending with flour, mixing gently.
- Stir in almond and vanilla extracts until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for about 1 hour 40 minutes or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best texture.
- Avoid overmixing to keep the cake tender.
- Grease and flour pan thoroughly to prevent sticking.
- Add citrus zest or chocolate chips for variation.
- Flavor improves after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
