Description
This classic two-step pound cake is rich, buttery, and incredibly simple to make. Perfectly dense with a golden crust, it’s a timeless dessert for any occasion.
Ingredients
1 cup butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Cream butter and sugar in a large bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry mixture to the creamed mixture, alternating with milk, beginning and ending with the flour mixture.
Stir in the vanilla extract.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Flavor boost: Add lemon or almond extract for a flavor twist.
Storage: Store covered at room temperature for up to 3 days or freeze slices for up to 3 months.
Serving idea: Dust with powdered sugar or serve with fresh berries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American, Southern
