1. Bake in preheated oven for 60–70 minutes, or until:

   • The top is golden brown

   • A toothpick inserted into the center comes out clean

2. Tent with foil if top is browning too quickly.

 Step 7: Cool

1. Let cake cool in pan for 15–20 minutes.

2. Run a knife around edges and remove cake from pan.

3. Cool completely on a wire rack before slicing.

 Step 8: Optional Glaze

1. Mix powdered sugar, milk, and vanilla until smooth.

2. Drizzle over cooled loaf.

3. 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