When I say that this is the PERFECT pound cake recipe, I’m not exaggerating! It truly is the BEST!
This is the recipe that my family has loved for years– it is soft, super moist, and I love the hint of vanilla and lemon flavoring. Pound cake is one of my favorite cakes not only because of the amazing flavor, but also because it is just so easy to make!
You can throw this recipe together in no time– and unlike layer cakes, you don’t have to worry with frosting it. Just slice it up just as it is, or if you’re feeling a fancy, mix up a simple glaze & top with strawberries and cream! You just can’t go wrong.
I love adding strawberries and cream to pound cakes– if you’d like to make a quick strawberry topping, don’t miss this quick how-to post on Macerated Strawberries! Just a little sugar will make them extra juicy and soften them up a bit. So good!
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For the Cake
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 large eggs
- 3 cups (375 g) all purpose flour, (not self-rising)
- 1/2 teaspoon (2 g) baking powder
- 1 cup (235 g) whole milk
- 2 teaspoons (8 g) vanilla
- 1 teaspoon (4 g) lemon extract (optional)
Vanilla Glaze (optional)
- 1 cup confectioners sugar, sifted
- 2-3 Tablespoons Milk (adjust to your liking)
- 1 teaspoon vanilla extract (use clear imitation vanilla if you need a true white glaze)
- Grease and flour a tube pan.
- Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
- In a separate bowl whisk the flour and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
- This recipe makes about 8 cups of batter. Scoop batter into a greased/floured tube pan and bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
- Cool cake in the pan for about 10 minutes before flipping out.
For the Glaze
Stir together all of the ingredients for the glaze. I usually apply it by loading it into a disposable piping bag with the tip snipped away and just drizzle back and forth over the cake... but you can drizzle it by the spoonful if you'd rather. It will set up after it sits out for several minutes.