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Vanilla Pound Cake Recipe

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4.7 from 56 reviews

This classic Vanilla Pound Cake recipe is rich, moist, and bursting with the comforting flavor of vanilla. Made with simple ingredients like butter, sugar, eggs, and milk, this pound cake features a tender crumb and a golden crust. It's perfect for dessert or an afternoon snack, easily paired with fresh berries or a drizzle of glaze.

Ingredients

Dry Ingredients

  • 1 ¾ cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup white sugar
  • ⅔ cup whole milk
  • 2 large eggs
  • 1 Tbsp vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Coat a loaf pan with nonstick cooking spray to ensure the cake releases easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups all purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set this aside for later use.
  3. Cream butter and sugar: Using a hand mixer, beat ¾ cup softened unsalted butter with 1 cup granulated sugar in a large bowl until the mixture is smooth and creamy. This should take about 2-3 minutes and is essential for a light texture.
  4. Add wet ingredients: Add 2 large eggs, ⅔ cup whole milk, and 1 tablespoon vanilla extract to the butter and sugar mixture. Mix well until fully incorporated.
  5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overworking the batter, which can result in a dense cake.
  6. Pour batter and bake: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. About 20 minutes into baking, cover the top loosely with foil to prevent over-browning.
  7. Check doneness: After baking, insert a toothpick into the center of the cake. It should come out clean or with just a few crumbs attached.
  8. Cool the cake: Let the cake cool for 15 minutes in the pan. Run a thin spatula or knife around the edges to loosen it, then carefully transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure butter is softened to room temperature for proper creaming with sugar.
  • Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
  • Covering the cake with foil during the last 20 minutes prevents the top from becoming too dark.
  • If you prefer a richer cake, substitute whole milk with buttermilk for a slight tang and added moisture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://ameliameals.com/vanilla-pound-cake-recipe/