Buttery Pound Cake (Print Version)
# Ingredients:
01 -
1 1/2 cups butter, softened (unsalted)
02 -
6 eggs, large
03 -
1/2 teaspoon salt
04 -
3 cups sugar
05 -
2 1/2 cups plain flour
06 -
1/2 teaspoon baking powder
07 -
1 cup heavy cream
08 -
1 teaspoon almond extract
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
Turn the oven on to 325°F (165°C). Coat a 10-inch bundt pan with butter and sprinkle with flour so the cake won’t stick.
02 -
Use a big bowl to whip the butter and sugar together until it’s creamy and fluffy.
03 -
Crack in the eggs one by one, beating each in fully before moving on.
04 -
In a different bowl, mix the flour, salt, and baking powder using a whisk.
05 -
Slowly mix the dry blend into the wet stuff, swapping between adding dry mix and heavy cream. Begin and wrap up with the dry mix—don’t overdo the stirring!
06 -
Pour in the almond and vanilla extracts, mixing until smooth.
07 -
Scoop the batter into your prepared bundt pan. Use a spatula to even out the top.
08 -
Pop the pan into the warmed oven and bake for 70 to 80 minutes. A toothpick pushed into the center should come out nice and clean.
09 -
Leave the cake in the pan for 10 minutes, then switch it to a wire rack to fully cool before slicing.