Description
A rich, buttery Southern-style pound cake with a tender crumb, golden crust, and classic vanilla flavor. Perfect for holidays, family gatherings, or an everyday dessert served plain or with your favorite toppings.
Ingredients
3 cups all-purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
6 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C) and generously grease a Bundt pan.
- Cream the softened butter and granulated sugar until light, fluffy, and pale.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing just until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack and cool completely before serving.
Notes
Add 1 teaspoon almond extract for extra flavor.
Mix in fresh lemon or orange zest for a citrus variation.
Fold in chopped pecans or walnuts for added texture.
Top with vanilla glaze, cream cheese glaze, or powdered sugar if desired.
Store in an airtight container at room temperature for up to 4 days.
Freeze tightly wrapped slices or the whole cake for up to 3 months.
Thaw at room temperature or warm slices in the microwave for 10 to 15 seconds before serving.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 41 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
