Ingredients
Scale
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 cup heavy cream (or whole milk)
- 2 tablespoons pure vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Step 1: Preparation. Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan. Make sure you get into every nook and cranny of the pan so the cake releases easily after baking. Tap out any excess flour and set the pan aside.
- Step 2: Creaming the Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together. Use a stand mixer with a paddle attachment or a hand mixer on medium-high speed. Cream the mixture for at least 5 to 7 minutes. You want the mixture to look pale yellow, light, and very fluffy. This step incorporates air, which is the only leavening agent in a traditional pound cake.
- Step 3: Incorporating the Eggs. Add the eggs one at a time to the butter mixture. Beat well after each addition until the yellow of the yolk completely disappears. Scrape down the sides of the bowl frequently to ensure everything integrates evenly. This slow process prevents the batter from curdling.
- Step 4: Mixing the Dry and Wet Ingredients. In a separate bowl, whisk the sifted flour and salt. With the mixer on low speed, add the flour mixture and the heavy cream alternately to the batter. Start with one-third of the flour, then half of the cream, followed by more flour, the rest of the cream, and ending with the final third of flour. Finally, stir in the vanilla and almond extracts until just combined. Do not overmix.
- Step 5: Baking. Pour the thick batter into your prepared pan and smooth the top with a spatula. Place the pan in the center of the oven. Bake for 1 hour and 15 minutes, or until a long wooden skewer inserted into the thickest part of the cake comes out clean or with just a few moist crumbs. The top should be golden brown and slightly cracked.
- Step 6: Cooling and Plating. Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Run a thin knife around the edges to loosen it. Carefully invert the cake onto a wire cooling rack and let it cool completely before slicing. Serve as is or with your favorite toppings.
- Cook Time: 1 hour 35 minutes