Pound Cake

Stir in the vanilla extract until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Serving ideas

Dust with powdered sugar.
Top with fresh berries and whipped cream.
Serve with vanilla ice cream or a drizzle of lemon glaze.
Tips

Use room-temperature ingredients for a smoother batter.
Avoid overmixing after adding the flour to keep the cake tender.
Store covered at room temperature for up to 3 days, or freeze for up to 3 months.

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