Vanilla Pound Cake
Vanilla pound cake is a rich, buttery dessert made with simple ingredients like butter, sugar, eggs, flour, and vanilla extract. Its moist, dense texture and balanced sweetness make it a timeless favorite. Easy to bake and versatile, this cake can be enjoyed plain or with toppings. Proper storage ensures it stays fresh, making it a reliable and delicious treat for any occasion.
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Wire cooling rack
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup unsalted butter softened to room temperature
- 1 tablespoon pure vanilla extract
- 4 large eggs
For the Vanilla Glaze:
- 2 cups confectioners’ sugar powdered sugar
- 1½ to 2 tablespoons whole milk
- 1/8 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour. This will help the cake release easily after baking.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 3 to 5 minutes. This step incorporates air into the batter for a better crumb.
Step 3: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Then pour in the vanilla extract and continue mixing until the batter is smooth and well combined.
Step 4: Add Flour
- Gradually add the all-purpose flour to the batter, mixing on low speed until just combined. Be careful not to overmix; you want the batter to be smooth but not overworked. Scrape down the sides of the bowl as needed.
Step 5: Bake and Glaze
- Pour the batter into the prepared pan and smooth out the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Step 6: For the glaze
- Whisk together confectioners’ sugar, milk, sea salt, and vanilla extract until smooth. Adjust the milk amount for desired consistency. Once the cake is completely cool, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and serving.
Notes
For a richer flavor, consider using European-style butter with a higher fat content. You can also experiment with different extracts, such as almond or lemon, to add a unique twist to your pound cake.
To enhance the cake’s moistness, wrap it tightly in plastic wrap and store it at room temperature for a day or two before serving.