Classic Pound Cake

Ingredients:

• 2 cups (4 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 tablespoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together on medium speed until light and fluffy (about 5-7 minutes).
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.
4. Add Dry Ingredients and Milk: In a separate bowl, whisk together the flour and salt. With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
5. Add Vanilla: Stir in the vanilla extract, mixing until smooth.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Optional Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Whisk all ingredients together and drizzle over the cooled pound cake.