Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 325°F (163°C).
• Grease and flour a 10-inch bundt or tube pan. You can also line the bottom with parchment paper for easy release.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat the softened butter until smooth and creamy.
• Gradually add the granulated sugar, beating on medium-high speed until the mixture becomes light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.

Step 3: Incorporate the Eggs

• Add the eggs one at a time, beating well after each addition. Ensure that the mixture is smooth and well combined before adding the next egg.

Step 4: Combine the Dry Ingredients

• In a separate bowl, whisk together the sifted flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Beat on low speed, mixing just until incorporated after each addition.
• Finally, add the vanilla extract and give the batter a final stir, ensuring everything is well mixed.

Step 5: Bake the Pound Cake

• Pour the batter into the prepared bundt or tube pan, spreading it evenly with a spatula.
• Tap the pan gently on the counter to remove any air bubbles.
• Bake for 75–90 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 6: Cool the Cake

• Remove the cake from the oven and let it cool in the pan for 15-20 minutes.
• Invert the cake onto a wire rack and allow it to cool completely before glazing.