A rich and buttery Southern Pound Cake with a golden crust, tender crumb, and warm vanilla flavour. A timeless classic for every occasion.

Scale

3 cups all-purpose flour, sifted

3 cups granulated sugar

6 large eggs, room temperature

1 cup whole milk, room temperature

1 1/2 cups unsalted butter, softened

1 tablespoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1 tablespoon lemon zest (optional)

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1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

2. Beat softened butter for 2 minutes until smooth.

3. Gradually add sugar and beat 5–7 minutes until light and fluffy.

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

5. Mix in vanilla extract and lemon zest.

6. In a bowl, sift flour, baking powder, and salt.

7. Add flour mixture in 3 parts, alternating with milk in 2 parts, beginning and ending with flour.

8. Mix until just combined.

9. Pour batter into prepared pan and tap to remove air bubbles.

10. Bake 1 hour 15–25 minutes or until a skewer comes out clean.

11. Cool 15–20 minutes, then remove from pan and cool completely on a wire rack.

Cool completely before slicing for best texture. Store at room temperature 3 days or freeze up to 2 months.