Grandma’s Butter Pound Cake: A Timeless Classic

Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes.

Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

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

Mix the Batter:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Stir in the vanilla extract.

Pour into the Pan:
Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.

Bake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, it may take a bit less time, so start checking around 50 minutes.

Cool:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully turn it out onto a wire rack to cool completely.

Serve:
Once cooled, dust with powdered sugar if desired. Slice and serve plain or with fresh fruit, whipped cream, or your favorite topping!

Enjoy!
Enjoy this classic, buttery pound cake that’s perfect for any occasion!

Serving and Storage Tips