Vanilla Pound Cake
There’s something truly magical about a homemade vanilla pound cake. With its rich buttery flavor and perfectly tender crumb, this cake is a classic that never goes out of style. When baked to perfection, it boasts an enticing aroma that fills the kitchen, making it an ideal treat for gatherings, afternoon tea, or simply enjoying with a cup of coffee. The vanilla essence elevates its taste, creating a comforting dessert or snack that feels both indulgent and familiar. Whether served plain or with a light dusting of powdered sugar, this cake is sure to leave a lasting impression on your palate and in your memories.
Ingredients
- 2 ½ cups all-purpose flour: This provides the structure for the cake.
- 1 tsp baking powder: Helps the cake rise and become fluffy.
- ½ tsp salt: Enhances the overall flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 2 ½ cups granulated sugar: Sweetens and contributes to the cake’s texture.
- 5 large eggs, room temperature: Binds the ingredients and adds richness.
- 1 tbsp pure vanilla extract: Provides a delightful vanilla flavor.
- 1 cup whole milk, room temperature: Keeps the batter moist and adds richness.
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan and dust it lightly with flour to prevent sticking.
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. This helps combine the dry ingredients and aerates the flour.
- In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the eggs to the butter mixture one at a time, ensuring you mix well after each addition. Then, mix in the pure vanilla extract until fully combined.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the room temperature whole milk. Begin and end with the dry ingredients.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.
- Once completely cooled, slice and serve, optionally dusted with powdered sugar for an elegant finish.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Total Time: Approximately 1 hour 40 minutes
- Servings: 12 slices
- Calories: Approximately 450 per slice
Tips, Storage & Variations
- Tips: Make sure your eggs and milk are at room temperature for better integration into the batter.
- Storage: Keep the vanilla pound cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Flavor Variations: For a twist, consider adding lemon zest for a citrusy flavor or almond extract for a nuttier taste. You could also fold in chocolate chips for a delightful surprise.
FAQ
1. Can I use salted butter?
Yes, you can, but omit the added salt in the recipe for balance.
2. Can I use a different type of flour?
All-purpose flour is recommended for the best texture, but you can experiment with cake flour for a lighter cake.
3. How do I know when the cake is done?
The cake should be golden brown on top, and a toothpick inserted into the center should come out clean.
4. Can I add frosting to this pound cake?
Yes, a simple glaze or cream cheese frosting pairs well with vanilla pound cake.
5. What drinks pair well with vanilla pound cake?
Coffee, tea, or a glass of milk are all lovely choices to enjoy alongside this cake.
6. Can I make mini loaf cakes instead?
Yes, the batter can be divided into mini loaf pans, but be sure to adjust the baking time accordingly.
People Also Ask
1. What is the history of pound cake?
Pound cake originated in Europe, named for its traditional pound measurements of ingredients.
2. Why is it called pound cake?
Originally, it was made with one pound each of butter, sugar, eggs, and flour.
3. How should I serve vanilla pound cake?
It’s delicious on its own, but can also be served with fruit, whipped cream, or ice cream.
4. Is vanilla pound cake dense?
Yes, it has a dense and rich texture which is characteristic of traditional pound cakes.
5. How can I prevent the cake from sticking?
Grease and flour your pan thoroughly before pouring in the batter.
6. Can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend, but be sure to check for the best results.
Conclusion
This classic vanilla pound cake is a delightful centerpiece for any gathering or a simple pleasure for cozy afternoons at home. Its rich flavor and tender texture make it incredibly satisfying and easy to enjoy. I encourage you to try this recipe and share it with friends and family—there is nothing quite like the joy of a homemade cake. Happy baking!
Vanilla Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan and dust it lightly with flour to prevent sticking.
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until fully combined.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the whole milk. Begin and end with the dry ingredients.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
- Once cooled, slice and serve, optionally dusted with powdered sugar.
