Ingredients:
For the Pound Cake:
1 cup (226g) unsalted butter, softened (at room temperature)
2 3/4 cups (550g) granulated sugar
5 large eggs (at room temperature)
3 cups (375g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) whole milk (room temperature)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
For the Glaze:
2 cups (240g) powdered sugar
3 tablespoons whole milk or heavy cream
1 teaspoon pure vanilla extract
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a 10-inch tube pan to prevent sticking. Alternatively, use a non-stick baking spray.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy. Gradually add in the granulated sugar, beating on medium-high speed for about 3-5 minutes. This step is essential for creating a soft, airy texture.
Step 3: Add the Eggs
Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to mix everything evenly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the mixture for a finer consistency.
Step 5: Mix Wet and Dry Ingredients
Alternate adding the flour mixture and milk to the butter-sugar-egg mixture, starting and ending with the flour mixture (flour-milk-flour). Mix on low speed to avoid overmixing, which can make the cake dense. Add the vanilla extract and almond extract, then gently mix until incorporated.
Step 6: Pour into the Pan
Carefully pour the batter into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Place the cake in the center rack of your preheated oven and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 70 minutes to avoid overbaking.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Step 9: Prepare the Glaze
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
Step 10: Glaze the Cake
Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides for a beautiful finish. Allow the glaze to set before slicing.
