Vanilla Pound Cake Recipe
Vanilla Pound Cake Recipe
Table of Contents
Vanilla Pound Cake
This vanilla pound cake recipe that delivers a moist, buttery flavor with every bite. Perfect for any occasion, this classic dessert is simple to make and requires minimal ingredients, making it a staple in many households. Whether enjoyed on its own, with a drizzle of glaze, or served with fresh fruit, this vanilla pound cake is sure to impress.
Description
A well made vanilla pound cake is one of life’s simple pleasures. The rich, buttery flavor combined with the sweet aroma of vanilla creates an inviting dessert that beckons to be enjoyed. This vanilla pound cake recipe is designed for both novice and experienced bakers alike, ensuring that everyone can enjoy this timeless treat.
Pound cake has a fascinating history, with its origins dating back to the 1700s. Traditionally, it was made with a pound each of flour, sugar, butter, and eggs, which is how it earned its name. While this vanilla pound cake recipe maintains the spirit of the classic, it offers some modern adjustments for improved flavor and texture.
One of the best things about this vanilla pound cake is its versatility. It can be served plain, topped with a simple glaze, or adorned with fresh berries and whipped cream for a delightful dessert presentation. The dense, moist texture pairs beautifully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings or celebrations.
For those who love experimenting in the kitchen, this recipe can also serve as a base for various flavor variations. Add in some lemon zest for a citrus twist or fold in chocolate chips for a decadent touch. The possibilities are endless!
Not only is this vanilla pound cake recipe delicious, but it’s also straightforward to prepare. With just a few pantry staples and about an hour of your time, you can create a cake that rivals those from your favorite bakery. The key to a perfect pound cake is to cream the butter and sugar thoroughly, which helps to incorporate air into the batter, resulting in a lighter texture.
Whether you’re looking to make a sweet treat for your family, celebrating a special occasion, or simply indulging in a personal craving, this vanilla pound cake recipe is sure to satisfy. So, roll up your sleeves, preheat that oven, and let’s bake something wonderful.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 3 cups (360g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) milk
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
- Add Vanilla: Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use high quality vanilla extract.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the pound cake for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil.
Vanilla Pound Cake
Ingredients
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs
- 3 cups 360g all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 cup 240ml milk
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
- Add Vanilla: Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, use high quality vanilla extract.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the pound cake for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil.
