FAMOUS POUND CAKE

How to Make Famous Pound Cake

Step 1: Prepare Your Oven and Pan

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
2. Make sure the butter and eggs are at room temperature for easier mixing and a smoother batter.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy. This should take about 4-5 minutes. Proper creaming is key to a light and airy cake.
2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Step 3: Mix the Dry and Wet Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
3. Stir in the vanilla extract until the batter is smooth and well combined.

Step 4: Bake the Cake

1. Pour the batter into the prepared bundt or loaf pans, spreading it evenly.
2. Bake for 70-80 minutes (for a bundt pan) or 60-70 minutes (for loaf pans), or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.

---

Kitchen Equipment Needed

• Large mixing bowl
• Electric mixer or stand mixer
• Whisk
• 10-inch bundt pan or two 9×5-inch loaf pans
• Wire cooling rack
• Spatula

---

Storage and Serving Suggestions

This Famous Pound Cake can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, you can refrigerate the cake for up to 1 week or freeze it for up to 3 months. If freezing, be sure to wrap the cake well in plastic wrap and aluminum foil to prevent freezer burn.

To serve, let the pound cake come to room temperature. You can enjoy it plain or dress it up with a dusting of powdered sugar, fresh berries, whipped cream, or even a drizzle of caramel or chocolate sauce.

---

Tips for the Perfect Pound Cake

• Room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature for easier mixing and a smoother, more uniform batter.
• Creaming is key: Don’t rush the creaming process. Beating the butter and sugar together until light and fluffy is essential for a tender, airy crumb.
• Don’t overmix: Once you add the dry ingredients, mix just until incorporated. Overmixing can result in a denser cake.
• Test for doneness: Insert a toothpick into the thickest part of the cake to check for doneness. It should come out clean or with a few moist crumbs, but not wet batter.

---