Classic Pound Cake

Instructions

Lightly grease two 9x5-inch loaf pans with butter and dust with flour. Preheat your oven to 350°F (175°C).

In a large mixing bowl, use a hand mixer to cream the softened butter until light and fluffy, about 1 minute. Add the sugar and beat until smooth and creamy, about 1 minute.

Add the eggs one at a time, beating well after each addition until the mixture is smooth.

Gradually add the all-purpose flour, mixing in between each addition until fully incorporated. Be careful not to overmix.

Evenly divide the batter between the two prepared loaf pans, smoothing the tops with a spatula.

Place the pans in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, tent the cakes with aluminum foil during the last 15-20 minutes of baking.

Once baked, let the cakes cool in the pans for 15 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.

Dessert