- Preheat your oven to 350°F (175°C).
- Grease and flour two 8×4-inch loaf pans or line with parchment paper.
2. Cream the Butter & Sugar
- In a large bowl, beat butter and sugar together until light and fluffy (about 3-4 minutes).
3. Add the Eggs & Vanilla
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
4. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
- Mix until just combined (do not overmix to keep the cake tender).
6. Bake to Perfection
- Divide the batter evenly between the two loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. (Optional) Add the Glaze
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled pound cakes and let set before slicing.
Serving & Storage Tips
- Serving: Enjoy plain, with fresh berries, a dusting of powdered sugar, or a spread of butter or jam.
- Storage: Wrap tightly in plastic wrap and store at room temperature for up to 4 days.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm a slice in the microwave for 10-15 seconds for a fresh-baked taste.
Variations & Customizations
- Lemon Pound Cake: Add 1 tablespoon lemon zest and swap vanilla for lemon extract.
- Chocolate Swirl: Mix in ¼ cup cocoa powder or swirl in melted chocolate.
- Nutty Twist: Fold in ½ cup chopped pecans or almonds.
- Marble Cake: Swirl in ½ cup cinnamon sugar or cocoa powder for a marbled effect.
FAQs
1. Can I make this into a bundt cake?
Yes! Pour the batter into a greased 10-inch bundt pan and bake for 60-75 minutes.
2. Why is my pound cake dry?
Overbaking can cause dryness—check for doneness at 50 minutes and cover loosely with foil if browning too fast.
3. Can I use self-rising flour instead of all-purpose?
Yes! Just omit the baking powder and salt.
4. How do I get a perfectly smooth glaze?
Sift the powdered sugar before mixing, and add milk a little at a time to avoid lumps.
continued on next page
