1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (165°C).
- Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the Eggs:
- Add the eggs, one at a time, mixing well after each addition.
4. Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the milk.
- Mix until just combined, being careful not to overmix.
- Stir in the vanilla extract.
6. Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
- Slice and serve the pound cake plain or with your favorite toppings, such as whipped cream or fresh berries.
Tips:
- For added flavor, you can add a tablespoon of lemon or orange zest to the batter.
- To prevent the top of the cake from browning too quickly, you can tent it with aluminum foil halfway through baking.
- Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This Traditional Butter Golden Pound Cake is a classic dessert that’s sure to impress. With its rich buttery flavor and tender crumb, it’s the perfect treat for any occasion. Enjoy!