Stocks Bakery Pound Cake Recipe
The Stocks Bakery Pound Cake Recipe brings bakery-quality results to your home kitchen.
Equipment
- Large Mixing Bowl
- Electric mixer
- 9x5-inch loaf pan
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Sifter or fine mesh strainer
Ingredients
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 325°F.
- Grease loaf pan thoroughly.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in vanilla and almond extracts.
- Combine flour and salt separately.
- Alternate flour mixture with milk.
- Pour batter into prepared pan.
- Bake for 60-65 minutes.
- Cool completely before removing.
Notes
- Use room temperature ingredients for better mixing and smoother batter consistency.
- Don't overmix the batter to prevent a tough, dense cake texture.
- Test doneness with a toothpick inserted in the center before removing.
- Cool the cake completely in the pan for easier removal.
- Wrap tightly in plastic wrap to maintain moisture for several days.