Description
This Easy Vanilla Pound Cake recipe yields a moist, buttery, and tender cake with a classic vanilla flavor. Perfect for tea time or dessert, it requires simple ingredients and straightforward steps, making it an ideal treat for both novice and experienced bakers.
Ingredients
Scale
Basic Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes using a hand or stand mixer on medium speed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and finish with the dry ingredients, mixing gently until just combined to avoid overmixing and toughening the cake.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the surface evenly using a spatula.
- Bake: Bake the cake in the preheated oven for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature for better batter consistency and rise.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Testing doneness with a toothpick is critical to prevent under or overbaking.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a richer flavor, consider adding a teaspoon of almond extract along with vanilla.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
