Sometimes, the simplest recipes yield the most unforgettable results and this Two-Step Pound Cake is proof. Rich, buttery, and dense with a tender crumb, this Southern classic requires just two easy steps to create a cake that tastes like it came straight from grandma’s kitchen. Whether served plain with coffee or dressed up with berries and cream, it’s always a crowd-pleaser.

Why You’ll Love This Cake

• No complicated mixing steps just two!
• Perfectly moist and buttery with a golden crust
• Elegant enough for entertaining, simple enough for everyday
• Versatile base for glazes, toppings, or layering
• Keeps beautifully and actually tastes better the next day!

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1 tsp almond extract (optional but delicious)
• ½ tsp salt
• Nonstick spray or butter and flour, for pan

Instructions

1. Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt or tube pan.
2. In a large mixing bowl, add all ingredients butter, sugar, eggs, flour, milk, vanilla, almond extract, and salt at once.
3. Mix on low speed for 1 minute, just to combine. Then beat on medium speed for 2 to 3 minutes until the batter is smooth and fluffy.
4. Pour into prepared pan, smoothing the top.
5. Bake for 1 hour and 15–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely before slicing.

Nutrition Facts

Serving Size: 1 slice (1/12 of cake)
Calories: Approx. 470
Servings: 12 slices

Preparation Time

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: About 1 hour 30 minutes

How to Serve Two-Step Pound Cake

• Plain with a hot cup of coffee or tea
• Topped with whipped cream and fresh berries
• With a drizzle of lemon or vanilla glaze
• Served warm with a scoop of vanilla ice cream
• Layered with pudding and fruit in a trifle
• Toasted and buttered for breakfast

Additional Tips

• Use room temperature ingredients for even mixing
• Don’t overmix after the initial beating time it may toughen the cake
• Grease your Bundt pan thoroughly to avoid sticking
• Let the cake cool completely before slicing for clean edges
• Wrap tightly and store at room temp for up to 4 days, or freeze slices for longer storage

FAQ’s

1. Can I use self-rising flour?
No, all-purpose flour is best here for texture and rise control.

2. Can I use buttermilk instead of whole milk?
Yes, but it will add a tangy flavor and slightly denser texture.

3. Can I leave out the almond extract?
Absolutely it’s optional, but adds a lovely depth.

4. How do I keep it from sticking to the pan?
Grease and flour every crevice of the pan well, or use a baking spray with flour.

5. Can I make it ahead of time?
Yes! In fact, it’s even better the next day as the flavors settle.

6. Can I use a hand mixer instead of a stand mixer?
Yes just be sure to mix until smooth and creamy.

7. Can I add a glaze?
Definitely. Try a simple powdered sugar glaze or lemon icing.

8. What if I don’t have a Bundt pan?
Use two loaf pans, but reduce the baking time slightly and check early.

9. Can I freeze the whole cake?
Yes, wrap tightly in plastic and foil, then freeze up to 3 months.

10. Why is it called a two-step cake?
Because all ingredients are mixed in just two steps add everything, then beat!

Conclusion

This Two-Step Pound Cake is a timeless dessert that proves elegance doesn’t have to be complicated. With its buttery richness, tender crumb, and foolproof preparation, it’s a must-have recipe for bakers of all levels. Whether you’re serving it at a celebration or enjoying a quiet moment with coffee, this cake brings sweet comfort with every slice.

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