Description
A rich, moist, and buttery pound cake flavored with vanilla, almond, and butter for a perfect classic dessert suitable for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup whole milk, at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the cake tender.
- Use room temperature ingredients for better mixing.
- Optional: Add berries, chocolate chips, or a glaze for variation.
- Wrap tightly for freezing and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
