Classic Whisky Pound Cake

1Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan, tapping out any excess flour.

2In a medium bowl, whisk together the sifted all-purpose flour, baking powder (½ teaspoon), and salt (¼ teaspoon). Set aside.

3In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color, about 4-5 minutes. This aeration is key for a tender crumb.

4Add the eggs (4 large) one at a time, beating well after each addition to fully incorporate and maintain the batter’s smooth texture.

5In a small bowl, combine the whole milk, whisky, and vanilla extract.

6Reduce the mixer speed to low and alternately add the dry flour mixture and the whisky-milk mixture to the creamed butter and sugar, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing, which can toughen the cake.

7Scrape down the sides of the bowl with a spatula to ensure even mixing.

8Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

10Remove the cake from the oven and let it cool in the pan for 15 minutes.

11Carefully turn the cake out onto a wire rack to cool completely.

12Once cooled, dust the top lightly with powdered sugar if desired before serving.

13Serve slices of the whisky pound cake with a cup of afternoon tea or coffee for a delightful treat.