Black History Month Pound Cake

Ingredients:

For the Cake:

3 cups all-purpose flour

2 ½ cups granulated sugar

1 cup unsalted butter (room temperature)

5 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, for added flavor)

1 teaspoon baking powder

½ teaspoon salt

For the Glaze (Optional but Recommended):

1 cup powdered sugar

2 tablespoons milk or lemon juice

½ teaspoon vanilla extract

Directions:

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and almond extract (if using).

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

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared pan and smooth the top.

Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

If using the glaze, whisk together powdered sugar, milk (or lemon juice), and vanilla extract. Drizzle over the cooled cake before serving.

Prep Time: 15 minutes | Cooking Time: 80 minutes | Total Time: 95 minutes

Kcal: 420 kcal | Servings: 12 servings

Tips:

For extra richness, substitute half of the milk with sour cream.

Let the cake cool completely before adding the glaze to prevent melting.