Description
This classic Two-Step Pound Cake is rich, buttery, and wonderfully moist with a tender yet traditional dense crumb. Its simple mixing method makes it an easy, dependable dessert for any occasion.
Ingredients
4 cups all-purpose flour
3 cups sugar
1 pound real butter, softened
3/4 cup milk
6 eggs
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan.
- Add the flour, sugar, softened butter, milk, eggs, and vanilla extract to a large mixing bowl in the order listed.
- Beat with an electric mixer on low speed for 1 minute.
- Scrape down the sides of the bowl, then beat on high speed for 2 minutes until the batter is smooth and well combined.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for about 1 hour and 30 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 serving plate.
- Allow the cake to cool completely before slicing and serving.
Notes
Add 1 teaspoon almond extract with the vanilla for extra flavor.
Fold fresh blueberries into the batter for a fruity variation.
Add lemon zest for a bright citrus twist.
Top with a vanilla or lemon glaze, powdered sugar, fresh berries, whipped cream, or vanilla ice cream.
Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Warm individual slices in the microwave for 10–15 seconds before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 170 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
