Vanilla by the Pound Cake
Indulge in the timeless decadence of “Vanilla by the Pound Cake,” a rich and buttery dessert that celebrates the classic aroma of pure vanilla. This moist and tender pound cake is perfectly balanced, combining a dense yet airy texture with a delicate crumb. Made with simple pantry staples like all-purpose flour, whole milk, and creamy unsalted butter, it boasts a tablespoon of pure vanilla extract to infuse every bite with warmth and sweetness. With just 20 minutes of prep time and an hour in the oven, this easy-to-follow recipe is ideal for any occasion, from afternoon tea to festive gatherings. Serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream to elevate this comfort-food favorite into gourmet territory. Whether you're a seasoned baker or a beginner, this vanilla pound cake is destined to become a go-to in your recipe repertoire! Perfect for "easy pound cake recipes," "vanilla desserts," and "classic baking."
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 5 whole Large eggs
- 0.5 cup Whole milk
- 1 tablespoon Pure vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well-combined.
Reduce the mixer speed to low and gradually alternate adding the dry ingredients and the milk to the batter. Begin and end with the dry ingredients (e.g., add flour, then milk, then flour). Mix just until combined—do not overmix.
Stir in the pure vanilla extract to evenly distribute the flavor throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the final 15-20 minutes of baking.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer the cake to a wire rack to cool completely before slicing.
Serve slices as-is or with a dollop of whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
4777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 641.4 g | 233% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 406.8 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 381 mg | 29% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
