Description
A classic and moist Easy Vanilla Pound Cake recipe that combines butter, sugar, eggs, and vanilla to create a rich and tender dessert. Perfect for afternoon tea or as a base for fruit toppings and whipped cream.
Ingredients
Scale
Cake 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, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix only until just combined to avoid overmixing and toughening the cake.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Let the pound cake cool in the pan for about 10 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients to ensure an even batter and proper rise.
- Do not overmix the batter once the flour is added to keep the cake tender.
- You can add a glaze or dust with powdered sugar once cooled for extra sweetness.
- Store the cake wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
