Vanilla Pound Cake: A Classic Delight

Name: Vanilla Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 ½ cups granulated sugar; 5 large eggs, room temperature; 1 tbsp pure vanilla extract; 1 cup whole milk, room temperature

There’s something truly special about a homemade Vanilla Pound Cake. With its rich, buttery flavor and a tender crumb, this classic dessert is a celebration of simplicity and comfort. The delightful aroma of vanilla baking in the oven transports you to a cozy kitchen filled with warmth and love. This cake is perfect for any occasion, whether as a quick afternoon treat with a cup of tea or the centerpiece of a festive gathering. Its dense yet moist texture holds up beautifully, making it ideal for slicing and serving, perhaps with a dusting of powdered sugar or alongside fresh berries. Let’s dive into this timeless recipe and create a treat that will become a favorite in your household.

Ingredients

2 ½ cups all-purpose flour: This provides the structure needed for a sturdy cake.
1 tsp baking powder: Essential for leavening, ensuring the cake rises nicely.
½ tsp salt: Balances the sweetness and enhances overall flavor.
1 cup unsalted butter, softened: Gives richness and a creamy texture; softening it makes it easier to blend.
2 ½ cups granulated sugar: Sweetness is key, and this helps achieve a fluffy consistency.
5 large eggs, room temperature: Eggs add moisture and act as a binding agent for the ingredients.
1 tbsp pure vanilla extract: The star flavor of this recipe, adding a wonderful aroma and taste.
1 cup whole milk, room temperature: Keeps the batter smooth and moist, enhancing the cake’s tenderness.

Step-by-Step Instructions

Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan. Dust the greased pan with flour to avoid sticking.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. This step helps to combine the dry ingredients and adds air for a lighter texture.
In another bowl, beat the softened butter and sugar together until the mixture is fluffy and pale. This is important for incorporating air for a lighter cake.
Add the eggs one at a time, mixing thoroughly after each addition. Then, mix in the vanilla extract until well combined.
Gradually add the flour mixture and the milk to the butter mixture, alternating between the two. Start and end with the flour mixture, mixing until just combined. Avoid overmixing for the best texture.
Pour the batter into the prepared Bundt pan and smooth it out evenly.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
Slice the cake and serve, optionally dusting with powdered sugar for an extra touch of sweetness.

Recipe Details

Prep Time: 20 minutes
Cook Time: 70 to 80 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: Approximately 380 per slice

Tips, Storage & Variations

Tips: Make sure your butter and eggs are at room temperature for easier mixing.
Storage: Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Variations: Add lemon zest for a citrus twist or substitute some milk with buttermilk for a more tangy flavor. Chopped nuts or chocolate chips can also be added for extra texture.

FAQ

1. Can I use light butter in this recipe?
Light butter can be used, but it may affect the cake’s texture and flavor. For the best results, use unsalted butter.

2. Is there a way to make this cake healthier?
You could substitute some of the all-purpose flour with whole wheat flour. Reducing the sugar slightly can also help.

3. What can I do if my cake is not baking evenly?
Make sure your oven is calibrated correctly. Avoid opening the oven door frequently during baking.

4. How should I slice pound cake for serving?
Use a serrated knife for clean cuts. Try to slice evenly for a beautiful presentation.

5. Can I add frosting to this pound cake?
While it’s delicious on its own, a simple glaze or cream cheese frosting pairs wonderfully if desired.

6. What should I do if my cake sinks in the middle?
This can happen if the batter is overmixed or if there are too many wet ingredients. Ensure accurate measurements and gentle mixing.

Conclusion

This Vanilla Pound Cake is a classic dessert that is sure to delight friends and family alike. Its rich flavor and tender crumb make it perfect for any occasion. I encourage you to try this recipe, and don’t forget to share your baking experience with others. Happy baking, and enjoy the lovely moments that come with a slice of homemade goodness.

Vanilla Pound Cake

Print Recipe

A classic Vanilla Pound Cake that combines rich, buttery flavor with a tender crumb, perfect for any occasion.

Author: hannah-reed
Prep Time: 20
Cook Time: 75
Total Time: 95
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup whole milk, room temperature

Instructions

Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan. Dust the greased pan with flour to avoid sticking.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.
In another bowl, beat the softened butter and sugar together until fluffy and pale.
Add the eggs one at a time, mixing thoroughly after each addition, then mix in the vanilla extract.
Gradually add the flour mixture and milk to the butter mixture, alternating between the two.
Pour the batter into the prepared Bundt pan and smooth it out evenly.
Bake for 70 to 80 minutes, until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
Slice and serve, optionally dusting with powdered sugar.