Vanilla Pound Cake

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Description
This classic vanilla pound cake is rich, buttery, and perfectly moist with a fine crumb. Simple yet delicious, it’s a treat that can be enjoyed on its own or dressed up with toppings like fresh fruit, whipped cream, or a dusting of powdered sugar.

Origin
Pound cake has its roots in Europe, dating back to the 18th century, traditionally made with a pound each of butter, sugar, eggs, and flour. This version enhances that rich base with a fragrant vanilla flavor.

Ingredients Quantity (makes one 9×5-inch loaf or 8-inch round cake)

1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (240g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (120ml) whole milk or buttermilk

Ingredients Optional
A tablespoon of lemon zest for brightness
A few tablespoons of sour cream or yogurt for added moisture
1 teaspoon almond extract for depth of flavor
Powdered sugar for dusting
Fresh fruit or whipped cream for serving

Instruction
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan. You can also line the pan with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is important to ensure a light texture for the cake.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined — be careful not to overmix.

Pour the batter into the prepared pan, smoothing the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the cake is browning too quickly, cover loosely with foil.

Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Tips for Success
Ensure your butter and eggs are at room temperature to prevent a lumpy batter.
Don’t overmix the batter to keep the cake tender.
For an extra light texture, sift the dry ingredients before adding them to the wet ingredients.
If you want a more tender crumb, you can substitute buttermilk or sour cream for the regular milk.

Recommendation
Serve the cake plain or with a dollop of whipped cream and fresh berries for a simple dessert. It’s also perfect as a base for layered cakes or trifles.

Nutrition (Per slice, approx. 10 slices)
Calories: 300–350 kcal
Fat: 15–18g
Carbohydrates: 40–45g
Protein: 3–4g
Sugar: 25–30g
Cholesterol: 80–100mg
Sodium: 150–200mg

Would you like a chocolate chip version, or maybe add a swirl of fruit jam for a twist? Let me know!

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