Description
This Easy Vanilla Pound Cake is a classic, moist, and buttery dessert perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, and vanilla, this pound cake is tender and fragrant. It’s quick to prepare and bakes to golden perfection, making it a perfect treat for both beginners and experienced bakers.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This process incorporates air, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure the eggs are fully blended. Stir in the vanilla extract for that classic vanilla flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution of the leavening agent and salt.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter, which can make the cake tough.
- Pour Batter and Smooth: Pour the batter into the prepared loaf pan and smooth out the surface evenly for uniform baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients, especially eggs and milk, are at room temperature to ensure proper mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Use a toothpick test to check doneness; if it comes out with wet batter, continue baking in 5-minute increments.
- You can store the pound cake in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- For added flavor, consider adding lemon zest or almond extract along with the vanilla.
