Bake in preheated oven for 60–70 minutes, or until:
The top is golden brown
A toothpick inserted into the center comes out clean
Tent with foil if top is browning too quickly.
⏳ Step 7: Cool
Let cake cool in pan for 15–20 minutes.
Run a knife around edges and remove cake from pan.
Cool completely on a wire rack before slicing.
🍶 Step 8: Optional Glaze
Mix powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled loaf.
Let glaze set 15–20 minutes before slicing.
🧠 Tips for the Best Pound Cake
✔ Use room-temperature butter and eggs for smooth batter
✔ Warm milk slightly to prevent curdling
✔ Don’t overmix flour — keep batter airy
✔ Use a sharp serrated knife to slice without tearing
🍽 Serving Suggestions
Serve plain or with fresh berries
Pair with whipped cream or a scoop of vanilla ice cream
Great with tea or coffee for brunch
❄️ Storage
Room temperature: 2–3 days in airtight container
Refrigerator: up to 5 days
Freeze: 2 months (wrap tightly in foil and plastic wrap)
⏱ Total Time
Prep: 15–20 minutes
Bake: 60–70 minutes
Cool: 30 minutes
Total: ~2 hours
