Old Fashioned Pound Cake

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter (room temperature) (3 sticks)
3 cups granulated sugar
5 large eggs (room temperature)
¾ cup whole milk, room temperature
1 tablespoon pure vanilla extract
¼ teaspoon lemon extract
¼ teaspoon coconut extract

Instructions · How To Make Old-Fashioned Pound Cake From Scratch
• Preheat oven to 325°F. Grease a 10-cup bundt cake pan with butter-flavored shortening for a golden, buttery crust. Lightly coat with flour. (If using loaf pans, use two 9.5-inch pans.)
• In a large bowl, whisk together flour, baking powder, and salt until fully combined. Set aside.
• In another bowl, beat the butter until smooth and creamy.
• Gradually add sugar while mixing on low speed. Mix for about 3 minutes until creamy and fluffy.
• Add eggs one or two at a time, mixing just until combined. Don’t overmix—keep the speed low.
• Alternate adding the dry mix and milk into the butter mixture. Start and end with dry ingredients. Mix on low speed until smooth and fluffy. Scrape the bowl as needed.
• Stir in vanilla extract. Add lemon and coconut extract if you’re using them.
• Spoon the batter into your prepared bundt pan. Tap it gently on the counter to level the batter and release air bubbles.
• Bake on the middle rack for 1 hour and 10–20 minutes. Check at the 70-minute mark. A toothpick or cake tester should come out clean when inserted.
• If unsure, carefully peel a small piece from the bottom to check doneness (nobody will see it when flipped).
• Let the cake cool in the pan until warm but safe to touch.
• Remove cake from the pan and let it finish cooling on a wire rack.
• Slice and enjoy! Pound cake gets even better the next day.