- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan, making sure to coat all the nooks and crannies to prevent sticking.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the room-temperature butter using a stand mixer or hand mixer on medium speed until creamy and smooth, about 2 minutes.
- Gradually add the granulated sugar to the butter, continuing to beat until the mixture is light and fluffy, about 4-5 minutes.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition. This helps to ensure the eggs are fully incorporated and the batter remains smooth.
- Mix the Dry Ingredients:
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined after each addition.
- Add the vanilla extract and almond extract (if using) and mix until just incorporated.
- Pour the Batter into the Pan:
- Pour the batter into the prepared tube pan, spreading it evenly with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
- Bake the Cake:
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown and slightly cracked.
- Cool the Cake:
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
- Serve:
- Once the cake is completely cooled, slice and serve as desired. Pound cake can be served plain, with a dusting of powdered sugar, or topped with fresh fruit and whipped cream.
Tips for Perfect Pound Cake:
- Room Temperature Ingredients: Ensure all ingredients, especially the butter, eggs, and milk, are at room temperature. This helps to create a smooth and evenly mixed batter.
- Mixing: Be careful not to overmix the batter once you start adding the flour. Overmixing can result in a dense and tough cake.
- Baking Time: Baking times can vary depending on your oven and the type of pan used. Start checking for doneness around the 1-hour mark.
- Storage: Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week, or freeze for up to 3 months.
Conclusion:
Enjoy the rich, buttery flavor of this old-fashioned pound cake as a delightful treat for any occasion. Its simplicity and classic taste make it a versatile dessert that can be dressed up with various toppings or enjoyed on its own. Happy baking!