Classic Pound Cake Recipe

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This is key to getting a tender cake.
3. Add the Eggs:

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the Dry Ingredients and Milk:

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, being careful not to over-mix.
6. Add Vanilla:

Stir in the vanilla extract.
7. Bake the Cake:

Pour the batter into the prepared pan. Smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:

Let the pound cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving and Storage Tips: