Slap Ya Momma Pound Cake

Ingredients:
3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter (softened, at room temperature)
3 cups granulated sugar
6 large eggs (room temperature)
1/2 cup whole milk (room temperature)
1 tbsp vanilla extract (or a mix of vanilla and almond extract for extra flavor)
1/4 tsp lemon extract (optional, for added depth of flavor)
Instructions:
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan or a 9x5-inch loaf pan. You can also use baking spray with flour for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together using an electric mixer on medium-high speed. Cream them for about 5-7 minutes, or until the mixture is light, fluffy, and pale in color. This step is key to getting a tender crumb in the cake!
4. Add the Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
5. Add the Dry Ingredients and Milk:
Gradually add the dry ingredients in three parts, alternating with the milk in two parts. Start and finish with the dry ingredients. Be sure to mix until just combined after each addition—don’t overmix.
Add the vanilla extract (and lemon extract if using) and mix until combined.
6. Bake the Cake:
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 1 hour and 10 minutes to 1 hour and 20 minutes (depending on your oven) or until a toothpick inserted into the center comes out clean.
If the top is browning too quickly, you can loosely cover the cake with aluminum foil in the last 20-30 minutes of baking.
7. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.