Introduction
Welcome to the delightful world of baking, where each slice brings the warmth of home and cherished memories! Today, we’re diving into the blissful creation of a Mile High Pound Cake. This cake is the perfect treat for any occasion, boasting a tender crumb and rich, buttery flavor that will make your taste buds dance with joy. Imagine the aroma wafting through your kitchen as this golden beauty bakes to perfection. Let’s gather our ingredients and get rolling!
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12-16 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan, ensuring it’s thoroughly coated to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside for later.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs to the butter mixture one at a time, making sure to mix well after each addition so that they incorporate fully.
- Stir in the vanilla and almond extracts, allowing their rich aromas to mingle beautifully with the batter.
- Gradually add the flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to keep the cake light and airy.
- Pour the luscious batter into the prepared tube pan, patiently smoothing the top for an even bake.
- Carefully place the pan in the preheated oven and bake for 1 hour and 15 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is a delightful golden brown.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely and fill your home with sweet scents!
Notes or Tips
For an extra touch of flavor, try adding a tablespoon of grated lemon or orange zest to the batter. If you prefer a denser cake, you can reduce the milk slightly. This cake keeps beautifully and can be stored at room temperature for a few days or in the fridge for a week.
Cooking Techniques
When creaming the butter and sugar, be sure to beat until the mixture is light and fluffy, as this step incorporates air that helps the cake rise beautifully. Also, avoid overmixing once you add the flour and milk; just mix until the ingredients are combined to keep the texture tender and moist.
FAQ
Can I make this cake ahead of time?
Absolutely! This pound cake can be made a day in advance. Just store it tightly wrapped at room temperature.
How can I tell when the cake is done?
The toothpick test is your best friend! Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
Can I freeze the pound cake?
Yes, you can! Wrap the cooled cake in plastic wrap and then in aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before serving.
Conclusion
There you have it—a perfect Mile High Pound Cake that promises to be the star of your dessert table. With its inviting flavors and soft, tender texture, this cake is sure to win over friends and family alike. Whether enjoyed with a cup of coffee or dressed up with fresh berries and whipped cream, each slice is a celebration of homemade goodness. So, don your apron and let the baking adventures begin!