Description
This Easy Vanilla Pound Cake is a classic, moist, and tender cake made with simple ingredients like butter, sugar, eggs, and vanilla extract. Perfect for any occasion, this pound cake features a rich buttery flavor and a soft crumb, baked to golden perfection in a loaf pan. It’s straightforward to prepare and ideal for enjoying with a cup of tea or coffee.
Ingredients
Scale
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
- 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, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely before slicing and serving.
Notes
- Make sure all refrigerated ingredients are at room temperature for best results and proper emulsification.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes of baking.
- Store the pound cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
