The Best Pound Cake of All Time

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon lemon extract (optional, for brightness)

Instructions

1. Preheat and Prepare
   Preheat your oven to 325°F (163°C).
   Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter and Sugar
   In a large bowl, cream the butter and sugar together until the mixture is light and fluffy (about 4 to 5 minutes).
3. Add the Eggs
   Add the eggs one at a time, beating well after each addition.
4. Mix in the Flavorings
   Stir in the vanilla, almond, and lemon extract if using.
5. Mix the Dry Ingredients
   In a separate bowl, sift together the flour, baking powder, and salt.
   Gradually add the dry mixture to the wet batter, mixing until fully combined.
6. Bake
   Pour the batter evenly into the prepared pan.
   Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
   Let the cake cool in the pan for 15 to 20 minutes before inverting it onto a wire rack.
   Slice and serve warm, or dust with powdered sugar for a light finish.

Time and Serving

• Prep Time: 15 minutes
• Bake Time: 75 minutes
• Total Time: 90 minutes
• Yield: 12 servings
• Calories: ~430 kcal per slice

Tips and Variations

• Add 1 cup of sour cream for an extra moist texture.
• Drizzle with a simple vanilla glaze or lemon syrup for added sweetness.
• Swap the almond extract for coconut or rum extract for a creative twist.