Classic Old-Fashioned Vanilla Pound Cake: A Timeless Delight

Serving: This classic pound cake is perfect on its own, but you can serve it with fresh berries, whipped cream, or a light dusting of powdered sugar. It also pairs wonderfully with a cup of tea or coffee.
Storage: Store any leftover pound cake in an airtight container at room temperature for up to 3-4 days. You can also freeze slices for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
Variations
Lemon Pound Cake: Add the zest of 1 lemon to the batter for a citrusy twist. You can also drizzle a lemon glaze over the cake for extra flavor.
Chocolate Chip Pound Cake: Fold in 1/2 cup of mini chocolate chips to the batter for a fun and indulgent variation.
Almond Pound Cake: Replace the vanilla extract with almond extract for a more fragrant, nutty flavor.
FAQ
1. Why is my pound cake dense?
The key to a light and fluffy pound cake is not overmixing the batter once the flour is added. Overmixing can result in a dense cake. Make sure to mix only until the ingredients are just incorporated.

2. Can I use a different type of pan?
Yes, you can use a bundt pan, square pan, or even individual loaf pans. Just adjust the baking time accordingly, as smaller pans will cook faster.

3. Can I make this pound cake ahead of time?
Yes, this pound cake actually improves in flavor after resting for a day or two. You can make it ahead and store it wrapped in plastic wrap at room temperature.