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Grandma's pound cake recipe

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Stand Mixer or Hand Mixer
  • Bundt Pan
  • Silicone spatula
  • Cooling rack

Method
 

  1. Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
  2. Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 5 minutes).
  3. Add Eggs: Add the eggs one at a time, beating well after each addition.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  5. 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.
  6. Add Extracts: Stir in the vanilla and almond extracts.
  7. 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.
  8. 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.