A moist and buttery pound cake with a golden crust and soft crumb, perfect for coffee, brunch, or celebrations.

Scale

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

4 large eggs, room temperature

1 3/4 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup whole milk, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon lemon juice

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1. Preheat oven to 325°F. Grease and line a loaf pan with parchment paper.

2. Beat butter for 2 minutes until creamy.

3. Gradually add sugar and beat for 5 minutes until fluffy.

4. Add eggs one at a time, beating after each.

5. Sift together flour, baking powder, and salt.

6. Mix milk, vanilla, and lemon juice in a small bowl.

7. Add 1/3 of flour to butter mixture, then half the milk mixture. Repeat, ending with flour.

8. Fold gently with spatula.

9. Pour batter into pan, smooth top, and run knife down center.

10. Bake 55–65 minutes until golden and toothpick comes out clean.

11. Cool 10 minutes in pan, then remove and cool completely.

Use room temperature ingredients for best results. Store covered at room temperature for 4 days or freeze for 3 months.