pound cake recipe

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 2 teaspoons pure vanilla extract
• Optional: zest of 1 lemon or orange for extra flavor

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the creamed mixture alternately with milk, starting and ending with flour. Mix just until combined—don’t overmix.
6. Stir in the vanilla extract and citrus zest (if using).
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

🍓 Tip: Serve with fresh berries, whipped cream, or a dusting of powdered sugar!

Let me know if you want a version with sour cream, cream cheese, or glaze.