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

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