Directions

1. Preheat & Prepare

• Preheat your oven to 325°F (163°C).

• Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter & Sugar

• 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

• Add eggs one at a time, beating well after each addition.

4. Mix in Flavorings

• Stir in vanilla, almond, and lemon extract if using.

5. Combine Dry Ingredients

• 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

• 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

• Let cake cool in the pan for 15–20 minutes before turning out onto a wire rack.

• Slice and serve warm, or dust with powdered sugar for a light finish.

Time & Serving

• Prep Time: 15 minutes

• Cook Time: 75 minutes

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• Total Time: 90 minutes

• Yields: 12 servings

• Calories: ~430 kcal per slice

 Tips & Variations

• 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.

• 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.