@p0und_1t_cak3s: Buttery Pound Cake Prep time 20 minutes Bake time 70–85 minutes Yield 12–16 slices Ingredients 1 cup (2 sticks) unsalted butter, softened 2½ cups granulated sugar 6 large eggs, room temperature 3 cups all-purpose flour, spooned and leveled ½ teaspoon baking powder ½ teaspoon salt 1 cup whole milk, room temperature 2 teaspoons pure vanilla extract ½ teaspoon butter extract (optional, for extra buttery flavor) Instructions 1. Prepare your pan and oven Preheat the oven to 325°F. Generously grease and flour a 10-inch tube pan or 12-cup Bundt pan. 2. Cream the butter and sugar Beat the softened butter and sugar for 4–6 minutes, until very light and fluffy. This step helps create a beautiful cake texture. 3. Add the eggs Add eggs one at a time, beating well after each addition. Mix in the vanilla and optional butter extract. 4. Alternate flour and milk Whisk together the flour, baking powder, and salt. Add the dry mixture in three portions, alternating with the milk in two portions. Begin and end with the flour mixture. Mix just until combined. 5. Bake Pour the batter into the prepared pan and smooth the top. Bake for 70–85 minutes, checking near the 70-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs. 6. Cool and serve Let the cake rest in the pan for 15–20 minutes, then carefully turn it onto a wire rack to cool completely before slicing.

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Sunday 25 October 2026 01:18:49 GMT