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Easy Vanilla Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings (10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Vanilla Pound Cake is a classic, moist, and buttery dessert that’s perfect for any occasion. With a tender crumb and a rich vanilla flavor, this pound cake is a delightful treat that is simple to prepare and bakes to golden perfection in just over an hour.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk, at room temperature

Dry Ingredients

  • 1 1/2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step helps incorporate air for a tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
  6. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  7. Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before slicing and serving.

Notes

  • Make sure all ingredients are at room temperature for the best texture and to help the batter mix evenly.
  • Do not overmix the batter once the dry ingredients are added to keep the pound cake light and tender.
  • If the cake browns too quickly, loosely cover it with aluminum foil halfway through baking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This pound cake pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar.

Find it online: https://slsrecipes.com/easy-vanilla-pound-cake-recipe/