Description
This timeless classic is soft, buttery, and bursting with rich vanilla flavor that warms the soul.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup whole milk
- 2 large eggs
- 1 Tbsp vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). While the oven is heating, take your loaf pan and grease it thoroughly with butter or non-stick cooking spray. This ensures that your Vanilla Pound Cake comes out seamlessly once it’s baked.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This helps distribute the leavening agent evenly throughout the flour, allowing your cake to rise beautifully.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 3-5 minutes. The incorporation of air into the butter and sugar mixture is what gives the cake its tender texture.
- Next, add the eggs, whole milk, and vanilla extract to the creamed butter and sugar. Beat this mixture until everything is thoroughly combined. The vanilla extract is key here, as it adds that rich, aromatic flavor that makes vanilla pound cake such a favorite.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be cautious not to overmix, as this could lead to a dense cake. The batter should be smooth but slightly lumpy – that’s perfectly normal for pound cake!
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to avoid overbrowning.
- Once baked, remove the loaf pan from the oven and allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This resting time helps maintain the cake’s moisture content. Once cooled, slice and serve your delightful Vanilla Pound Cake as is or dress it up with your favorite toppings!
Notes
Make sure your butter is at room temperature for easy creaming. If you want a denser cake, consider using cake flour instead of all-purpose flour. For best results, use a kitchen scale to measure your ingredients accurately. Store any leftover cake in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 per slice
- Sodium: 150 mg
- Protein: 4 g