The Classic Vanilla Pound Cake is a timeless dessert that embodies simplicity, elegance, and rich flavor. Known for its dense yet tender crumb, this cake is traditionally made with equal parts butter, sugar, eggs, and flour—hence the name “pound” cake. In this version, a touch of baking powder and milk lightens the texture, while pure vanilla extract infuses the batter with warm, aromatic sweetness. The result is a golden-brown loaf with a moist interior and a slightly crisp crust, perfect for slicing and serving with tea, coffee, or fresh fruit. Whether enjoyed plain or dressed up with whipped cream or glaze, this cake is a staple in any baker’s repertoire.
INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
INSTRUCTIONS:
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal. This ensures the cake doesn’t stick and maintains its shape.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue beating for 3–5 minutes until the mixture becomes light, fluffy, and pale in color. This step is crucial for incorporating air into the batter, which helps the cake rise.
- Add Eggs One at a Time: Crack the eggs into a separate bowl and add them to the butter mixture one at a time, beating well after each addition. This gradual incorporation prevents curdling and ensures a smooth, emulsified batter.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. These dry ingredients provide structure and balance the richness of the butter and eggs.
- Alternate Dry Ingredients and Milk: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour. Mix on low speed or fold gently with a spatula until just combined. Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
- Add Vanilla Extract: Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter. This adds depth and a fragrant sweetness that complements the buttery base.
- Transfer to Pan and Smooth: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, which helps the cake bake evenly and develop a beautiful golden crust.
- Bake to Perfection: Place the pan in the preheated oven and bake for 55–65 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. The top should be golden brown and may have a slight crack, which is a hallmark of pound cakes.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice into thick pieces and serve.
Serving Suggestions & Variations:
- Dust with powdered sugar for a simple finish.
- Serve with fresh berries and whipped cream for a summery dessert.
- Add a lemon glaze or chocolate drizzle for extra indulgence.
- Mix in citrus zest or almond extract for a flavor twist.