Directions
1. Preheat & Prepare
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Preheat your oven to 325°F (163°C).
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Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter & Sugar
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In a large bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
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3. Add Eggs
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Add eggs one at a time, beating well after each addition.
4. Mix in Flavorings
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Stir in vanilla, almond, and lemon extract if using.
5. Combine Dry Ingredients
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In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mix into the wet batter, mixing until fully incorporated.
6. Bake
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Pour batter evenly into the prepared pan.
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Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve
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Let cake cool in the pan for 15–20 minutes before turning out onto a wire rack.
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Slice and serve warm, or dust with powdered sugar for a light finish.
Time & Serving
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Prep Time: 15 minutes
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Cook Time: 75 minutes
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Total Time: 90 minutes
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Yields: 12 servings
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Calories: ~430 kcal per slice
Tips & Variations
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Add 1 cup of sour cream for extra moist texture.
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Drizzle with a simple vanilla glaze or lemon syrup for added sweetness.
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Swap almond extract for coconut or rum extract for a twist.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! This cake stays moist for days and even tastes better the next day.
Q: Can I freeze pound cake?
A: Yes — wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.