Ingredients
Scale
- 2 1/2 cups (500g) granulated sugar
- 3 sticks (12 ounces) unsalted butter, softened
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (361g) all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2/3 cup whole milk, at room temperature
- Optional: 1 teaspoon almond extract, 1 tablespoon lemon zest, 1/2 teaspoon cinnamon, ½ cup finely chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan with baking spray with flour.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 3–4 minutes, until light and fluffy.
- Reduce the mixer speed to low. Add the eggs one at a time, mixing just until the yellow disappears. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients in three additions, alternating with the milk. Mix until just combined—avoid overmixing.
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before slicing.
Notes
For the best results, use room temperature ingredients, don’t rush the mixing process, and let the cake cool before slicing.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: pound cake, dessert, southern, rich, buttery, classic cake