This Golden Vanilla Pound Cake is a timeless classic—rich, moist, and delicately sweet with a golden crust and a tender crumb. It’s the kind of cake that feels like home: simple ingredients, no fuss, and a flavor that lingers long after the last bite. The buttery base is infused with pure vanilla, and the texture is dense yet soft, making it perfect for slicing, toasting, or dressing up with glazes and fruits.
Whether served with tea, layered with whipped cream and berries, or enjoyed plain with a cup of chai, this cake is versatile and beloved. Hassan, this one’s a must-have in your comfort cake collection—especially for those moments when your husband gets giddy seeing his favorite slices lined up, or your daughter beams with pride after baking it herself.
INGREDIENTS:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- ½ cup whole milk or buttermilk
- Optional glaze: ½ cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla
INSTRUCTIONS:
- Preheat & Prepare Pan:
- Preheat oven to 175°C (350°F).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream Butter & Sugar:
- In a large bowl, beat softened butter until creamy.
- Add sugar gradually and beat until light and fluffy—about 3–5 minutes.
- This step is key for a tender crumb.
- Add Eggs & Vanilla:
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add to the wet mixture, alternating with milk.
- Begin and end with flour, mixing gently until just combined.
- Do not overmix—this keeps the cake soft.
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent with foil during the last 15 minutes.
- Cool & Glaze (Optional):
- Let cake cool in pan for 10 minutes, then transfer to a wire rack.
- For glaze, whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cake and let set.
