Classic Old-Fashioned Vanilla Pound Cake: A Timeless Favorite

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. You can also line the bottom of the pan with parchment paper for easier removal.
Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
Add the Eggs:

Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Incorporate the Vanilla:

Stir in the vanilla extract until well combined.
Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, salt, and baking powder.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix just until combined; be careful not to overmix.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Serving and Storage Tips