Who doesn't love a great pound cake, I know I do, especially with a scoop of vanilla bean ice cream. This recipe is super easy and delicious and I hope you love it as much as I do.
1 pound room temperature butter (4 sticks) Preheat Oven to 350 degrees
3 cups sugar
6 large eggs (room temperature)
4 cups flour (sifted)
3/4 cups whole milk (DO NOT SUBSTITUTE)
1 tsp almond extract
2 tsp vanilla extract
**When your ingredients are at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking, that trapped air expands and produces a fluffy baked good. Cold ingredients do not incorporate together as easily, so it wont trap the air creating a dense baked good.**
Grease and flour bunt pan.
Cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time until incorporated. Slowly add flour and milk, alternating, ending with flour.
Mix well after each addition, stir in vanilla and almond.
Pour into prepared greased pan and bake for 1 hour and 25 minutes, until toothpick comes out clean,
Cool for 30 minutes before serving.
Love Always,
Nina
P.S.
If you want to spice it up, as the cake comes out the oven, pour rum over the cake to create a delicious rum cake. Cool in pan for 30 minutes then pop in the fridge for another 30 before removing from bunt pan and serving. Serve with ice cream and enjoy.