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2 to 3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Instructions
Begin by allowing your eggs and butter to come to room temperature, which helps everything mix more smoothly and creates a lighter texture in the cake.
Preheat your oven to 300°F (150°C), and generously grease and flour a large bundt or tube pan to prevent sticking.
In a large mixing bowl, cream the butter until smooth and fluffy. Gradually add the sugar, beating well after each addition.
until the mixture is light in color and texture. This step ensures your cake has a soft crumb and rich flavor.
Add the eggs one at a time, beating well after each one. This helps incorporate air into the batter and maintains a silky consistency.
Don’t rush this step; it’s crucial for that signature pound cake density and smoothness.
Stir in the vanilla and almond extracts, blending until the mixture is fragrant and well combined. The almond extract is optional but adds a luxurious touch that elevates the cake’s flavor.
Gradually add the flour to the butter mixture, alternating with the milk. Begin and end with flour to keep the batter stable.
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