The Best Pound Cake Ever

How to Make It

1. Preheat & Prepare

• Preheat oven to 325°F (163°C).
• Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter & Sugar

• Beat butter and sugar 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

• Sift together flour, baking powder, and salt. Gradually mix into wet ingredients.

6. Bake

• Pour batter into the prepared pan and bake for 1 hour 15 minutes, or until a toothpick comes out clean.

7. Cool & Serve

• Let cake cool in the pan for 15–20 minutes, then turn onto a wire rack.
• Slice and serve warm, or dust with powdered sugar.

Tips & Variations

✔ For extra moisture – Add 1 cup sour cream to the batter. ✔ Flavor twists – Swap almond extract for coconut or rum extract. ✔ Glaze options – Drizzle with vanilla glaze or lemon syrup for sweetness.

Make-Ahead & Storage

✔ Make ahead – This cake stays moist for days and tastes even better the next day! ✔ Freeze it – Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight.

A rich, buttery cake that’s effortlessly elegant and always delicious. Enjoy!