A basic pound cake with a sweet, dense, and tender crumb. With hints of vanilla and almond, it's perfect served on its own, with powdered sugar, or whipped cream and fresh berries.
Prep Time 20 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12
Ingredients
2cups(452g)unsalted butter, softened
3cups(600g)granulated sugar
5large eggs, room temperature
2teaspoonsvanilla extract
1teaspoonalmond extract
3 ¼cups(390g)cake flour, sifted
½teaspoonbaking powder
½teaspoonsalt
¾cup(177ml)milk, room temperature
Instructions
Position the oven rack to the lower-third position (just below the center of the oven) and preheat to 325°F. Grease a 12-cup bundt pan and dust with flour, tapping out any excess; set aside.
Using a stand mixer fitted with the paddle attachment or handheld electric mixer, cream the butter and sugar together on medium-high speed for 5 minutes until light, fluffy, and increased in volume. Stop and scrape down the sides as needed. (If your butter isn't super soft, you may need to add the sugar in 2 addition. Just mix in half at a time then continue to beat for 5 minutes.)
With the mixer on low speed, add the eggs, one at a time, mixing to combine after each addition. Then add the vanilla extract and almond extract; beat until well combined. (The batter may appear curdled at this point. That's okay, it will smooth out once you add the flour.)
Add the flour, baking powder, and salt to a medium bowl. Stir with a whisk to combine. Sift half of the flour mixture over the butter mixture and gently mix until just incorporated.
Add the milk and continue to mix until almost fully incorporated.
Sift in the remaining flour and mix just until the flour is incorporated and no dry streaks are visible. Take care not to over mix.
Transfer the batter to the prepared pan and bake for 1 hour 25 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the cake in the pan for 10 minutes then invert it onto a wire rack to cool completely. Serve with a dusting of powdered sugar or whipped cream and fresh berries if desired.
Notes
Cake flour: It is important to use cake flour for this recipe. All-purpose flour will cause the cake to be dense due to the amount of mixing involved. You can find cake flour on the baking aisle at your local grocery store.
Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.
Use vegetable shortening to grease the pan. Butter will act like glue once mixed with flour and the cake may stick.
If your cakes often stick to the pan, try dusting a light layer of almond flour over the greased pan instead of using regular flour.
Make ahead tip
The cake will keep for up to 4 days wrapped tightly and stored at room temperature or for up to 1 week stored in the refrigerator.
The cake can also be frozen for up to 3 months. Thaw in the refrigerator overnight.