Classic Homemade Pound Cake

Elements:

• 2 cups (4 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 massive eggs, at room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup entire milk
• 2 teaspoons vanilla extract

Directions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to forestall the cake from sticking.
2. Cream the Butter and Sugar: In a big mixing bowl, cream the softened butter and granulated sugar collectively till mild and fluffy. This course of can take about 5 minutes and is essential for a light-weight texture.
3. Add the Eggs: Add the eggs separately, beating properly after every addition. This ensures that every egg is totally included into the batter.
4. Mix Dry Elements: In a separate bowl, whisk collectively the flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt all through the flour.
5. Alternate Including Dry Elements and Milk: With the mixer on low velocity, add the flour combination to the butter combination in three components, alternating with the milk, starting and ending with the flour. Combine simply till mixed after every addition to keep away from overmixing.
6. Add Vanilla: Stir within the vanilla extract till simply mixed. The batter needs to be easy and creamy.
7. Bake the Cake: Pour the batter into the ready pan, spreading it evenly. Bake within the preheated oven for about 1 hour and quarter-hour, or till a toothpick inserted into the middle comes out clear.
8. Cool the Cake: Permit the cake to chill within the pan for about 10 minutes earlier than turning it out onto a wire rack to chill utterly.
9. Serve: Slice the pound cake and serve it plain or together with your favourite toppings, akin to whipped cream, recent berries, or a drizzle of chocolate sauce.