Description
A rich and buttery pound cake with notes of almond and vanilla, perfect for any occasion.
Ingredients
Scale
- 1 lb (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 tsp almond extract
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Carefully grease and flour your bundt pan to ensure your cake releases effortlessly.
- Cream together the softened butter and granulated sugar in a large mixing bowl. Use an electric mixer to beat until fluffy, creating an airy base for your cake.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the almond and vanilla extracts, mixing until combined.
- Gradually incorporate the flour into the mixture, alternating with the milk. Begin and end with the flour. Mix just until combined.
- Pour the luscious batter into the prepared bundt pan, smoothing the top for an even bake.
- Place the pan in the oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This cake can be made a day in advance; it often tastes even better the next day. Avoid overmixing the batter and ensure butter is softened.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: pound cake, dessert, baking, sweet, family gatherings, celebrations