The Best Pound Cake Ever

by

Directions

1. Preheat & Prepare

  • Preheat your oven to 325°F (163°C).

  • Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter & Sugar

  • In a large bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).

3. Add Eggs

  • Add eggs one at a time, beating well after each addition.

4. Mix in Flavorings

  • Stir in vanilla, almond, and lemon extract if using.

5. Combine Dry Ingredients

  • In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mix into the wet batter, mixing until fully incorporated.

6. Bake

  • Pour batter evenly into the prepared pan.

  • Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

  • Let cake cool in the pan for 15–20 minutes before turning out onto a wire rack.

  • Slice and serve warm, or dust with powdered sugar for a light finish.

Time & Serving

  • Prep Time: 15 minutes

  • Cook Time: 75 minutes

  • Total Time: 90 minutes

  • Yields: 12 servings

  • Calories: ~430 kcal per slice

 Tips & Variations

  • Add 1 cup of sour cream for extra moist texture.

  • Drizzle with a simple vanilla glaze or lemon syrup for added sweetness.

  • Swap almond extract for coconut or rum extract for a twist.

 FAQs

Q: Can I make this ahead of time?
A: Absolutely! This cake stays moist for days and even tastes better the next day.

Q: Can I freeze pound cake?
A: Yes — wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.

Leave a Comment