Classic Old-Fashioned Vanilla Pound Cake: A Timeless Favorite

Serving: This classic cake is perfect on its own, but you can also serve it with fresh fruit, whipped cream, or a drizzle of glaze. It pairs wonderfully with a cup of coffee or tea.
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 them tightly in plastic wrap and foil before freezing.
Variations
Lemon Pound Cake: Add the zest of 1 lemon to the batter for a citrus twist. A lemon glaze is also a perfect complement.
Chocolate Chip Pound Cake: Fold in 1/2 cup of mini chocolate chips into the batter for an indulgent treat.
Almond Pound Cake: Replace the vanilla extract with almond extract for a rich, nutty flavor.
FAQ
1. Why is my pound cake dense?
The key to a light, fluffy pound cake is not to overmix the batter once the flour is added. Overmixing can lead to a dense texture. Mix just until combined.

2. Can I use a different pan size?
Yes, you can use other pan sizes, but adjust the baking time. A larger pan may require less baking time, while a smaller pan might take longer. Check for doneness with a toothpick inserted into the center.

3. Can I make this cake ahead of time?
Yes, pound cakes can be made a day or two in advance. The flavor often improves with time. Wrap the cake tightly in plastic wrap and store at room temperature.