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 cake offers a tender crumb and rich vanilla flavor. It’s baked in a loaf pan to create perfect slices that pair wonderfully with tea, coffee, or a scoop of ice cream.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes and is important for incorporating air to give the cake a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract to infuse the batter with its classic flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Transfer Batter to Pan: Pour the smooth batter into the prepared loaf pan and smooth the top evenly to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes after baking. Then transfer it onto a wire rack to cool completely before slicing, which prevents the cake from becoming soggy.
Notes
- Using room temperature ingredients (eggs and milk) helps create a smooth batter and ensures even baking.
- Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
- You can substitute whole milk with buttermilk for a slightly tangy flavor and tender crumb.
- Store the pound cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Dust the cooled cake with powdered sugar for an attractive finish.
