Vanilla pound cake is a timeless classic that never goes out of style.
Its simplicity is its charm, offering a rich, buttery flavor with a soft, moist crumb that melts in your mouth.
This cake is versatile enough to be enjoyed on its own or dressed up with fresh fruit, whipped cream, or a drizzle of glaze.
Whether you’re baking for a family gathering, a special occasion, or simply to satisfy a sweet craving, this vanilla pound cake recipe is perfect.
It’s easy to make, requiring just a few simple ingredients that you likely already have in your pantry.
The result is a tender, flavorful cake that’s perfect for any occasion.
Vanilla Pound Cake
Rich, buttery, and delightfully moist, this vanilla pound cake is the perfect sweet treat for any occasion! 🍰
Ingredients
- 1 ¾ cups All purpose flour (sieved)
- ¾ cup softened butter
- ¾ cups granulated sugar
- 2 Large eggs (lightly beaten)
- ⅔ Cup Milk
- 1 ½ Teaspoons Vanilla Extract
- 2 Teaspoons baking powder
- ¼ Teaspoon salt
Instructions
1. Gather Ingredients and Preheat Oven: Collect all your ingredients and preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal of the cake after baking. Extra thorough greasing if you are using a Bundt pan.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar at low speed until the mixture is light and fluffy with a pale color.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract to enhance the flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to over-mix, as this can make the cake dense. If the mix starts to curdle or split, add a tablespoon of flour while mixing to achieve the desired consistency.
6. Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top to ensure even baking.
7. Bake: Bake in the preheated oven for 60-65 minutes. Check if the cake is done by inserting a toothpick or skewer into the center of the cake—if it comes out clean, the cake is ready.
8. Cool Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from sticking to the pan and ensures even cooling.
FAQs
Q1: Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the amount of added salt in the recipe to 1/8 teaspoon to prevent the cake from being too salty.
Q2: Can I add other flavors to this cake?
Absolutely! You can add lemon zest, almond extract, or even a handful of chocolate chips to customize the flavor of the cake.
Q3: How should I store this cake?
Store the cake in an airtight container at room temperature for up to 4 days. It can also be frozen for up to a month. Thaw at room temperature before serving.
Q4: Can I make this cake in a different pan?
Yes, you can bake this cake in a bundt pan or as cupcakes. Adjust the baking time accordingly; cupcakes will take about 20-25 minutes, while a bundt cake may take a bit longer than the loaf pan.
Q5: What can I use if I don’t have milk?
If you don’t have milk, you can use buttermilk, yogurt, or a non-dairy milk alternative like almond or soy milk.
