This recipe yields a classic Golden Vanilla Pound Cake, a rich and buttery cake known for its dense yet tender crumb and delightful vanilla flavor. Unlike the “high and fluffy” variation, this recipe aims for a more traditional pound cake texture, emphasizing the richness of butter and eggs. The name “pound cake” originates from its original simple recipe calling for one pound each of butter, sugar, eggs, and flour. While modern recipes may slightly adjust these ratios, the essence of a pound cake remains a buttery, substantial, and flavorful treat. This Golden Vanilla Pound Cake achieves its characteristic golden hue and rich taste through a generous amount of butter and eggs, along with the addition of vanilla extract to enhance the flavor. The batter is typically made by creaming softened butter and sugar together until light and fluffy, incorporating eggs one at a time, and then gently folding in the flour alternately with a liquid such as milk or cream (though this recipe might omit it, relying solely on the moisture from butter and eggs). The key to a good pound cake is often thorough creaming to incorporate air, which contributes to a slightly lighter texture than its historical counterpart. Baking in a Bundt pan or a tube pan is common, as it allows for even heat distribution and creates a beautiful shape. The cake is baked at a moderate temperature until golden brown and a skewer inserted into the center comes out clean. A perfectly baked Golden Vanilla Pound Cake will have a slightly crisp exterior and a moist, dense, yet tender crumb with a prominent buttery and vanilla flavor. It’s wonderful served plain, dusted with powdered sugar, or accompanied by fresh berries, whipped cream, or a simple glaze. This classic recipe is a testament to the beauty of simple, high-quality ingredients coming together to create a timeless and satisfying dessert. The top image shows a light yellow cake batter being poured into a greased Bundt pan. The batter has a smooth and creamy consistency. The bottom image displays a fully baked Golden Vanilla Pound Cake in the same Bundt pan, sitting on a wire rack inside an oven. The cake has a rich golden-brown color with some slightly caramelized edges.
The texture of Golden Vanilla Pound Cake is dense yet tender, with a moist and buttery crumb. The exterior has a beautiful golden-brown crust.
The flavor profile is rich and buttery, with a prominent and warm vanilla flavor, balanced by the sweetness of sugar.
Golden Vanilla Pound Cake is a classic, dense yet tender cake with a rich buttery and vanilla flavor, typically baked in a Bundt or tube pan until golden brown.
The preparation involves thoroughly creaming butter and sugar, gradually adding eggs and vanilla, and then gently folding in flour to create a rich batter that is baked until golden brown and cooked through.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Optional additions:
- Zest of 1 lemon or orange for citrus flavor
- ½ teaspoon almond extract for a different flavor note
Equipment:
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- 10-inch Bundt pan or tube pan
- Cooking spray with flour or butter and flour for greasing
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch Bundt pan or tube pan. Ensure all crevices are coated to prevent sticking. Alternatively, use a cooking spray that contains flour.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until the mixture is very light, fluffy, and pale yellow. This process is crucial for incorporating air, which contributes to the cake’s texture. Beat for at least 5-7 minutes, scraping down the sides of the bowl occasionally to ensure even creaming.
- Add Eggs Gradually: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Continue to beat for another 1-2 minutes until the mixture is smooth and well combined.
- Add Vanilla Extract (and Optional Extracts/Zest): Stir in the vanilla extract (and any optional lemon or orange zest or almond extract) until just combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt until well combined. This ensures the salt is evenly distributed.
- Gradually Add Dry Ingredients to Wet: With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture in two or three additions, mixing just until each addition is incorporated. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Mix until just combined, and then stop. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are evenly mixed.
- Pour Batter into Prepared Pan: Carefully pour the cake batter evenly into the prepared Bundt pan or tube pan.
- Bake the Cake: Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. The baking time can vary depending on your oven. The cake should be golden brown and spring back lightly when touched.
- Cool in Pan: Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly before inverting.
- Invert onto Wire Rack: After the initial cooling period, carefully invert the pan onto a wire rack and let the cake cool completely. If the cake sticks, gently tap the pan or use a thin knife to loosen the edges.
- Serve: Once the cake is completely cool, it is ready to serve. You can dust it with powdered sugar, drizzle it with a simple glaze made from powdered sugar and a little liquid (like milk, lemon juice, or vanilla extract), or serve it plain. It pairs well with fresh fruit, whipped cream, or ice cream.
Enjoy your delicious Golden Vanilla Pound Cake! Its rich flavor and tender texture make it a timeless classic.
Tips for a Perfect Pound Cake:
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for proper emulsification and a smooth batter.
- Thorough Creaming: Cream the butter and sugar for a sufficient amount of time to incorporate air, which helps with the cake’s texture.
- Don’t Overmix: Be careful not to overmix the batter once the flour is added, as this can lead to a tougher cake.
- Even Baking: Use an oven thermometer to ensure your oven temperature is accurate.
- Cooling: Allow the cake to cool in the pan for the specified time before inverting to prevent it from breaking. Cool completely before slicing and serving for the best texture.
- Storage: Store leftover pound cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer storage.