“I made this recipe in a Butter Pound Cake and it came out great!!

• Gradual Sugar Incorporation:
• Gradually add the granulated sugar to the creamed butter and continue beating on medium speed until the mixture is light and fluffy. This will take about 3 minutes of mixing.

Adding the Eggs:

• One by one, add the eggs at room temperature to the creamed butter and sugar mixture. Make sure to beat well after adding each egg to fully incorporate it before adding the next one.

Vanilla for Flavor:

• Once all the eggs are incorporated, beat in the pure vanilla extract.

Dry Ingredients in Action:

• With your mixer on low speed, gradually add the dry ingredients (flour, baking powder, and salt) to the wet ingredients (creamed butter, sugar, eggs, and vanilla extract) in the mixing bowl. Mix only until just combined. Overmixing can lead to a tough cake.

Bake Until Golden Brown:

• Pour the cake batter evenly into your prepared loaf pan. Smooth out the top with a spatula for a clean look.

• Place the cake pan in the preheated oven and bake for 60-70 minutes.

• To check for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Cool and Enjoy!

• Take the cake out of the oven and let it cool in the pan for about 10 minutes.

• Afterwards, carefully transfer the cake to a wire rack to cool completely before serving.

• Slice and savor your delicious homemade Butter Pound Cake!