1-Ready to bake? Follow this straightforward guide to create a vanilla pound cake that’s light and full of flavor. Start by preheating your oven to 350°F (175°C) and greasing a 12-cup bundt pan thoroughly with baking spray to avoid any sticking issues. This simple step sets the stage for a smooth baking process.

2-Next, beat the softened butter in a stand mixer until it’s light and creamy, which takes about 3 minutes on medium speed. Gradually add both the granulated sugar and confectioner’s sugar, creaming them together until the mixture is very light and fluffy, around 8 minutes. This creaming process is crucial for the cake’s texture, so take your time.

3-Now, add the egg yolks one at a time, mixing well after each and scraping the bowl to ensure everything blends evenly. Beat in the vanilla and almond extracts for that wonderful aroma. In a separate bowl, sift together the flour, baking powder, and salt three times to get that airy feel.

4-With the mixer on low speed, add the flour mixture alternately with the whole milk, mixing just until combined after each addition. Transfer the batter to a large bowl and clean the mixer bowl before whipping the egg whites on medium-high speed until stiff peaks form. Gently fold the whipped egg whites into the batter to keep it light, then pour it into the prepared pan.

5-Bake for 1 to 1.5 hours, or until a tester inserted in the center comes out clean. Remember, baking times can vary, so start checking early to prevent overbaking. Once done, cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. For a finishing touch, dust with powdered sugar before serving.