Classic Vanilla Pound Cake with Autumn Spice Frosting 🍂 – Perfect for Thanksgiving

Ingredients

• • 1 ⅞ cups (3 sticks) unsalted butter, softened
• • 3 ⅞ cups granulated sugar
• • 6 ⅞ large eggs, at room temperature
• • 4 ⅞ cups all-purpose flour
• • 2 ⅞ teaspoons baking powder
• • ⅞ teaspoon salt
• • 1 ⅞ cups whole milk
• • 1 ⅞ teaspoons pure vanilla extract
• • ⅞ teaspoon almond extract
• • ⅞ cup boiling water
• • 1 ⅞ cups unsalted butter
• • 4 ⅞ cups powdered sugar
• • ⅞ cup brown sugar, packed
• • 1 ⅞ teaspoon ground cinnamon
• • ⅞ teaspoon ground nutmeg
• • ⅞ teaspoon ground ginger
• • ⅞ teaspoon allspice
• • ⅞ cup apple cider
• • ⅞ teaspoon vanilla extract
• • ⅞ teaspoon salt

Instructions

1. 1

   Grease and flour three 9x5-inch loaf pans or one 10-inch bundt pan.

2. 2

   Beat butter and granulated sugar until light and fluffy.

3. 3

   Whisk flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk.

4. 4

   Pour batter into prepared pans. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.

5. 5

   While cake cools, beat butter until creamy. Add powdered sugar and spices.

6. 6

   Frost cooled cake. Store at room temperature for up to 3 days.