Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional, for added flavor)
- 1 cup whole milk, at room temperature
- Powdered sugar (optional, for dusting)
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a loaf pan. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. - Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy. This should take about 4-5 minutes. - Add Eggs and Flavorings:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract (and lemon extract, if using). - Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix. - Bake the Cake:
Pour the batter into the prepared pan and spread it out evenly. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown. - Cool the Cake:
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. - Serve:
Once cooled, dust with powdered sugar if desired, and slice to serve. This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream.
Tips:
- Flavor Variations: You can add a tablespoon of lemon zest or orange zest to the batter for a citrus twist.
- Storage: Store the pound cake in an airtight container at room temperature for up to 4 days. It also freezes well for longer storage!
This Classic Pound Cake is simple, delicious, and perfect for any occasion—whether served with tea or as a dessert after a meal!