Vanilla Pound Cake
Indulge in the timeless elegance of a homemade Vanilla Pound Cake, a moist and buttery classic that shines with pure vanilla flavor. Perfectly golden on the outside and tender on the inside, this simple yet luxurious dessert is made using pantry staples like unsalted butter, granulated sugar, and all-purpose flour. Enhanced with a generous splash of pure vanilla extract, this cake is baked to perfection in just over an hour, filling your kitchen with an irresistible aroma. Each bite offers a rich, velvety texture, thanks to the careful balance of milk and eggs in the recipe. Serve it as-is for a delightful tea-time treat, or elevate it with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. Whether you're baking for a special occasion or indulging in a weekend dessert, this foolproof Vanilla Pound Cake promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a standard loaf pan (9x5 inches) or line it with parchment paper for easy removal.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with a hand or stand mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until the batter is smooth and no lumps remain, being careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 88 mg | 2% | |
*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.
