Description
This Easy Vanilla Pound Cake is a classic, buttery treat with a tender crumb and rich vanilla flavor. Perfectly moist and golden, it is straightforward to make and ideal for any occasion, from afternoon tea to dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake does not stick.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Stir gently until just combined to avoid overmixing, which could toughen the cake.
- Transfer Batter to Pan: Pour the prepared batter into the loaf pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- 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
- For best results, use room temperature ingredients to ensure even mixing.
- You can substitute whole milk with buttermilk for a more tender texture.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This pound cake freezes well; wrap tightly and freeze for up to 2 months.
