Recipe Details

• Prep Time: 20 minutes
• Bake Time: 1 hour 20–30 minutes
• Cooling Time: 20 minutes
• Total Time: About 2 hours 10 minutes
• Servings: 12–16

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Ingredients

• 3 cups (340 g) cake flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups (340 g) unsalted butter, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (240 ml) whole milk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 1 teaspoon lemon extract (optional, for a brighter flavor)

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Instructions

Step 1: Prepare the Pan

• Preheat your oven to 325°F (163°C).
• Generously grease and flour a 10-inch Bundt pan or a 10-inch tube pan.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Cake flour
• Baking powder
• Salt

Set aside.

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Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter until smooth.
2. Gradually add the sugar.
3. Continue beating for 5–7 minutes, until the mixture is very light and fluffy.

This step is key to achieving a tender, airy pound cake.

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Step 4: Add the Eggs

• Add the eggs one at a time, beating well after each addition.
• Scrape down the sides of the bowl as needed.

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Step 5: Alternate the Flour and Milk

With the mixer on low speed:

1. Add one-third of the flour mixture.
2. Add half of the milk.
3. Repeat, ending with the remaining flour.

Mix in the vanilla, almond extract (if using), and lemon extract (if using).

Do not overmix.

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Step 6: Bake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely tent it with aluminum foil during the last 20 minutes of baking.

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Step 7: Cool

• Let the cake cool in the pan for 15–20 minutes.
• Carefully invert onto a wire rack and allow it to cool completely.

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Optional Vanilla Glaze

Ingredients

• 1½ cups powdered sugar
• 2–3 tablespoons whole milk
• 1 teaspoon vanilla extract

Instructions

Whisk all ingredients until smooth and drizzle over the cooled cake.

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Serving Suggestions

Serve with:

• Fresh strawberries or blueberries
• Whipped cream
• Vanilla ice cream
• Lemon curd
• Fresh peach slices
• Hot coffee or tea

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Tips for Success

• Use room-temperature butter, eggs, and milk for a smooth batter.
• Cream the butter and sugar thoroughly for the best texture.
• Sift the flour to create a lighter crumb.
• Avoid opening the oven door during the first hour of baking.
• Let the cake cool slightly before removing it from the pan to prevent breaking.

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Variations

Lemon Pound Cake

Add:

• 2 tablespoons fresh lemon zest
• 2 tablespoons lemon juice

Orange Pound Cake

Replace the lemon extract with:

• 2 teaspoons orange zest
• 2 tablespoons fresh orange juice

Cream Cheese Pound Cake

Replace ½ cup of the butter with 8 ounces (226 g) softened cream cheese for an extra-rich, velvety texture.

Coconut Pound Cake

Add:

• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut

Chocolate Chip Pound Cake

Fold 1 cup mini chocolate chips into the batter before baking.

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Storage

• Room Temperature: Store tightly covered for up to 4 days.
• Refrigerator: Up to 1 week in an airtight container.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

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Nutrition (Approximate Per Serving)

• Calories: 480
• Carbohydrates: 58 g
• Protein: 6 g
• Fat: 25 g
• Saturated Fat: 15 g
• Cholesterol: 145 mg
• Sodium: 180 mg
• Fiber: 1 g
• Sugar: 38 g

Why You’ll Love This Recipe

• Rich, buttery flavor with a moist, tender crumb.
• A classic Southern recipe that’s perfect for holidays, family gatherings, or Sunday dessert.
• Delicious on its own or dressed up with fruit, whipped cream, or a simple glaze.
• Freezes beautifully, making it a great make-ahead treat.
• A timeless cake that’s sure to become a family favorite.