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Award-Winning Pound Cake really takes the cake as the best recipe for this classic dessert! This cake is a classic for a reason; all you need is a few simple ingredients and the result is a rich, buttery, moist cake perfect for pairing with whipped cream and fresh fruit! Store-bought pound cake just can't compete with the blue ribbon taste of this homemade treat. Award-Winning Pound Cake is fluffy, sweet, and decadent. Be warned: after you try it once, you'll want to indulge in its deliciousness again and again!
Award-Winning Pound Cake really takes the cake as the best recipe for this classic dessert! This cake is a classic for a reason; all you need is a few simple ingredients and the result is a rich, buttery, moist cake perfect for pairing with whipped cream and fresh fruit! Store-bought pound cake just can't compete with the blue ribbon taste of this homemade treat. Award-Winning Pound Cake is fluffy, sweet, and decadent. Be warned: after you try it once, you'll want to indulge in its deliciousness again and again!
Ingredients
- 1 pound salted butter room temperature
- 3 cups sugar
- 6 large eggs room temperature
- 4 cups all-purpose flour plus more for flouring the pan
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- shortening or butter for greasing the pan
- whipped cream optional, to taste, for serving
- fresh fruit optional, of your choice, for serving
Directions
- Preheat the oven to 300 degrees F.
- Add 1 pound salted butter to a bowl and beat it with an electric mixer on medium speed until it is light and fluffy, for about 3-5 minutes.
- Gradually add in the sugar with the mixer running.
- Mix in the eggs one at a time until incorporated into the butter/sugar mixture.
- Turn the mixer speed to low.
- Add the flour and the milk to the butter mixture, adding about 1/3 of each at a time and alternating between the two as you add, mixing until it is all just combined.
- Fold in the vanilla and almond extracts.
- Grease and flour a bundt pan.
- Pour the cake batter into the prepared bundt pan and smooth it out evenly.
- Bake until a cake tester comes out clean, about 1 hour 30 minutes-1 hour 40 minutes.
- Transfer the cake from the oven and let cool in the pan for 10 minutes.
- Run a knife along the edges of the bundt pan to loosen the cake.
- Transfer the cake from the pan to a wire rack to cool completely.
- Slice and serve plain or with whipped cream and fresh berries.
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