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Pound cake

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Directions:

Step 1: Preheat the Oven and Prep the Pan

  1. Preheat your oven to 325°F (165°C).
  2. Grease and flour a 9×5-inch loaf pan or bundt pan, ensuring all sides are evenly coated to prevent sticking.

Step 2: Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This will take about 3-5 minutes, so be patient—this step is crucial for creating a tender crumb.

Step 3: Add the Eggs

  1. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 4: Mix the Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Alternate Adding Dry Ingredients and Milk

  1. Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, and mix just until combined after each addition. Be careful not to overmix, as this can result in a dense cake.
  2. Stir in the vanilla extract (and citrus zest if using).

Step 6: Pour the Batter into the Pan

  1. Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.

Step 7: Bake the Pound Cake

  1. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so start checking at the 60-minute mark.
  2. If the top of the cake is browning too quickly, loosely cover it with aluminum foil for the last 15-20 minutes of baking.

Step 8: Cool and Serve

  1. Allow the cake to cool in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely.
  2. Once cooled, slice and serve as is, or top with powdered sugar, fresh berries, or a drizzle of glaze.

Tips and Tricks:

  1. Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smooth batter and even baking.
  2. Don’t Overmix: When adding the flour, mix until just combined to avoid developing too much gluten, which can lead to a dense cake.
  3. Glaze Option: For a simple glaze, mix 1 cup powdered sugar with 2-3 tablespoons of milk and a splash of vanilla extract. Drizzle over the cooled cake for a sweet finish.
  4. Citrus Twist: Add lemon or orange zest to the batter for a burst of citrus flavor that pairs beautifully with the rich butteriness of the cake.

Storing Leftovers:

Pound cake can be stored at room temperature in an airtight container for up to 4 days. If you’d like to keep it longer, it can be refrigerated for up to a week, or frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw overnight in the fridge before serving.

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