The Best Pound Cake Ever

Pound cake, a beloved classic, has stood the test of time for centuries. Originally named for the simple ratio of a pound each of butter, sugar, flour, and eggs, this rich dessert has evolved into countless flavorful variations. Among them, one especially magical rendition is this Trio-Flavored Pound Cake, kissed with vanilla, almond, and butter extracts. Each slice melts in your mouth with a dense, velvety crumb and a subtle blend of flavors that dance on the tongue. It’s a recipe passed down and perfected, cherished by generations of cake lovers. Whether served alone, dusted with powdered sugar, or paired with berries and cream, this cake is pure comfort and joy.

Ingredients

Dry Ingredients:

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon butter flavoring or butter extract (optional but adds depth)
• 1 cup heavy cream or whole milk (optional for a moister cake)

Instructions

Preparation

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a 10-inch bundt pan or tube pan thoroughly. You can also use baking spray with flour.
3. Sift together the flour, baking powder, and salt in a bowl and set aside.

Creaming the Butter and Sugar

1. In a large mixing bowl, beat the softened butter on medium speed until light and creamy (about 2-3 minutes).
2. Gradually add the granulated sugar, beating for about 5-7 minutes until the mixture is fluffy and pale.

Adding the Eggs and Flavorings

1. Add the eggs one at a time, beating well after each addition.
2. Stir in the vanilla extract, almond extract, and butter extract.

Combining Wet and Dry

1. On low speed, alternately add the flour mixture and the cream (or milk), beginning and ending with flour.
2. Mix just until incorporated. Do not overmix—this keeps your cake tender.

Bake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 1 hour and 10–20 minutes, or until a toothpick inserted comes out clean.
3. Let it cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

ENJOY!!