Here’s a classic, moist, and buttery Vanilla Pound Cake recipe that’s perfect for any occasion:
🍰 Classic Vanilla Pound Cake
🛒 Ingredients (8–10 servings)
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk, room temperature
👩🍳 Instructions
- Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan and line with parchment paper.
- Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
- Add Eggs & Vanilla
- Beat in eggs one at a time, fully incorporating each.
- Stir in vanilla extract.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet & Dry Ingredients
- Gradually add dry ingredients to the butter mixture, alternating with milk.
- Begin and end with dry ingredients. Mix until just combined (don’t overmix).
- Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy plain, with fresh berries, or a drizzle of glaze.
💡 Tips for Perfect Pound Cake
- Room temperature ingredients: ensures smooth, even batter.
- Don’t overmix: keeps the cake tender.
- Optional glaze: mix powdered sugar with a little milk and vanilla for a simple sweet topping.
If you want, I can also give a quick 30-minute vanilla pound cake recipe that’s just as fluffy but faster to make.
Do you want me to do that?
