Stocks Pound Cake Recipe
Stock’s pound cake is famous for its dense, buttery texture and rich vanilla taste!The secret to getting that smooth, even crumb is to cream the butter and sugar together until it’s pale and fluffy.I always use cake flour instead of all-purpose to keep the texture soft without losing that classic dense bite.A touch of almond extract makes a big difference in giving the cake its signature taste, so don’t skip it.This is one of those cakes that gets even better the next day once all the flavors settle together.Letting the cake cool completely before slicing helps it keep its structure and makes for cleaner cuts!
Servings: 12
Ingredients
- 2 cups All-Purpose Flour
- 1 1/2 cups Unsalted Butter softened
- 2 cups Sugar
- 1/2 cup Milk
- 6 large Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
Instructions
- Preheat your oven to 325°F.
- Grease and flour a loaf pan to prevent sticking.
- In a bowl, cream together the softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, and alternate with milk, blending well.
- Fold in vanilla extract gently, making sure everything is evenly combined.
- Pour the batter into the prepared loaf pan.
- Bake for about 1 hour and 30 minutes.
- Check with a toothpick inserted in the center; it should come out clean.