The Best Perfect Pound Cake

Oh yes, this loaf cake definitely lives up to its name. Perfect as is, or with preserves or whipped cream plopped on top – even ice cream.

2 sticks butter
1 cup sugar
4 large eggs
1/2 tsp. pure almond extract (or 1 tsp. pure vanilla)
2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt

Preheat your oven to 325 degrees. Grease a loaf pan and set aside. Take the butter and eggs out of the fridge and set on the counter for at least 30 minutes while the oven preheats.

When ready, sift or whisk the flour, baking powder and salt in a medium sized bowl and set aside. With a mixer, cream the butter and sugar on high speed for 5 minutes. Scrape down the bowl with a spatula, add the eggs beating for 1 minute each and scraping down the bowl between each. With mixer on medium-low, add the almond and mix thoroughly. Incorporate the flour mixture into the creamed mixture with a spatula or a wooden spoon – you should fold it in gently but carefully and thoroughly.

Spread batter into pan and bake for about 70-75 miunutes, until a knife inserted near center comes out clean. Check on it at about 30-40 minutes to see if its browning, if so then cover loosely with foil until baked thoroughly. Set on a rack to cool down for about 30 minutes, then turn out of the pan onto the rack and cool completely.

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