Grandma’s Perfect Pound Cake Recipe
This classic pound cake is moist, buttery, and bursting with vanilla flavor. It’s perfect for dessert, breakfast, or even a midnight snack!
Equipment
- Stand Mixer or Hand Mixer
- Bundt Pan
- Silicone spatula
- Cooling rack
Ingredients
- 1 ½ cups 3 sticks unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but highly recommended
- ½ teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
- Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 5 minutes).
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Combine Wet & Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour. Mix until just combined.
- Add Extracts: Stir in the vanilla and almond extracts.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack to cool completely.
Notes
- Add a Glaze: Mix 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla extract for a simple glaze.
- Berry Topping: Serve with fresh strawberries and whipped cream for a summery twist.
- Chocolate Chip Version: Fold in 1 cup of chocolate chips before baking for a decadent treat.