Our recipe for a classic soft pound cake is easier to make than you think! We used both vanilla and almond extracts to give this pound cake a birthday cake flavor. If almond extract doesn't suit you, just substitute with vanilla extract.

Classic Pound Cake

Preheat oven to 350 degrees. Grease an 8x4-inch loaf pan with cooking spray; set aside.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

In seperate large bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Beat in vanilla and almond extracts. Slowly beat in flour mixture until just combined. Beat in milk. Pour batter into prepared pan.

Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire cooling rack.

Make Glaze: Beat together powdered sugar and butter until well combined. Slowly beat in whole milk, vanilla extract, and almond extract until smooth and creamy. If desired, add additional whole milk until glaze reaches desired consistency. Spoon on top of pound cake allowing excess to drip off sides.