Prep: Preheat oven to 325°F (165°C). Grease a 10-inch tube or Bundt pan and lightly dust with flour.
Cream: In a large bowl, beat butter and sugar until very light and fluffy (5–7 minutes). Mix in vanilla and almond extract.
Add eggs: Beat in the eggs one at a time, scraping the bowl as needed.
Dry mix: In a separate bowl, whisk flour, baking powder, and salt.
Alternate: Add the dry mixture to the butter mixture in 3 additions, alternating with the milk (start and end with dry). Mix just until smooth—do not overmix.
Bake: Transfer batter to the pan, smooth the top, and bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
Cool: Let cool in the pan 15–20 minutes, then invert onto a rack.
Glaze: Whisk powdered sugar, milk/cream, and vanilla until pourable but not thin. Drizzle over the warm cake and let set 15–20 minutes before slicing.
Chef Tips & Variations
Room-temp ingredients: Softened butter and room-temp eggs help the batter emulsify for a fine crumb.
Pan prep matters: Grease and flour thoroughly, especially with intricate Bundt designs.
Citrus twist: Swap almond extract for 1 teaspoon lemon extract and add 1 tablespoon lemon zest.
Extra gloss: Use heavy cream in the glaze for a richer finish.
Storage
Room Temp: Wrap tightly; keeps 3–4 days.
Freeze: Wrap slices in plastic + foil; freeze up to 2 months. Thaw at room temp, then glaze.
Make-Ahead: Bake a day early; flavors deepen by day two.
FAQs
Why is my pound cake dry?
Overbaking is the usual culprit. Begin checking at 1 hour 15 minutes; pull when a tester has just a few moist crumbs.
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