Vanilla Pound Cake

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🍰 Vanilla Pound Cake

Description

Vanilla Pound Cake is a timeless classic—rich, buttery, and tender with a fine, velvety crumb. Traditionally made with simple pantry staples, this cake gets its signature flavor from real vanilla and its dense-yet-soft texture from a high butter and egg ratio. Perfect on its own or dressed up with berries, whipped cream, or glaze.

📝 Ingredients

  • 1 cup (225 g) unsalted butter, softened

  • 1 ¾ cups (350 g) granulated sugar

  • 4 large eggs, room temperature

  • 2 cups (250 g) all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp salt

  • 2 tsp pure vanilla extract

  • ½ cup (120 ml) whole milk, room temperature

👩‍🍳 Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.

  2. Cream butter and sugar until light and fluffy (3–4 minutes).

  3. Add eggs one at a time, beating well after each addition.

  4. Mix dry ingredients (flour, baking powder, salt) in a separate bowl.

  5. Alternate adding flour and milk to the batter, beginning and ending with flour.

  6. Stir in vanilla extract gently.

  7. Pour batter into pan and smooth the top.

  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

⭐ Recipe Notes

  • Pound cake texture improves after resting—flavors deepen after a few hours.

  • Always use room-temperature ingredients for a smooth batter.

  • Real vanilla extract makes a noticeable difference in flavor.

💡 Tips for Best Results

  • Do not overmix after adding flour—this keeps the cake tender.

  • Tent loosely with foil if the top browns too quickly.

  • For extra moisture, brush the cake lightly with warm milk or vanilla syrup after baking.

🍽️ Servings

  • Serves: 10–12 slices

  • Serving Size: 1 slice

🧮 Nutritional Information (Approx. per serving)

  • Calories: 340 kcal

  • Carbohydrates: 38 g

  • Protein: 5 g

  • Fat: 19 g

  • Saturated Fat: 11 g

  • Sugar: 22 g

  • Fiber: 1 g

  • Sodium: 120 mg

(Values are estimates and may vary based on ingredients used.)

🌱 Benefits

  • Energy boost from carbohydrates and healthy fats

  • Comfort food that supports mood and satisfaction

  • Versatile base cake—easy to customize with fruits, nuts, or glazes

  • No artificial flavors when made at home

❓ Q & A

Q: Can I use salted butter?
A: Yes—just reduce added salt to a pinch.

Q: How do I store vanilla pound cake?
A: Store at room temperature in an airtight container for up to 3 days, or refrigerate up to 7 days.

Q: Can I freeze pound cake?
A: Absolutely. Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Q: Why is my pound cake dry?
A: Overbaking or too much flour are the most common causes—measure carefully and check early.

Q: Can I add flavors?
A: Yes! Lemon zest, almond extract, or chocolate chips work beautifully.

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