Vanilla Pound Cake
A rich and buttery vanilla pound cake with a dense, tender crumb. Infused with pure vanilla extract, it boasts a subtle sweetness and classic flavor. Perfect on its own or served with fresh fruit or a dusting of powdered sugar. A timeless, comforting dessert.
Equipment
- Large mixing bowls
- Measuring cups and spoons
- electric mixer,
- loaf pan,
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Grease and flour: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. This will help prevent sticking and ensure a clean release.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, contributing to the cake’s tender texture.
- Add eggs one at a time: Beat in eggs one at a time, scraping down the sides of the bowl after each addition. Make sure each egg is fully incorporated before adding the next.
- Stir in vanilla: Stir in the pure vanilla extract for a burst of flavor.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake, so resist the urge to overbeat.
- Pour batter into pan: Pour the batter into the prepared loaf pan.
- Bake until golden brown: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.
- Cool completely: Let the cake cool completely in the pan before transferring it to a wire rack. This allows the cake to set and prevents crumbling.
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.