Vanilla Pound Cake – A Buttery Classic

Description:

This vanilla pound cake is dense yet soft, with a tight crumb and a buttery flavor accented by real vanilla. It’s perfect on its own, lightly glazed, or served with berries and cream. A reliable favorite for teatime, brunch, or dessert any day of the week.

Origin:

The traditional pound cake dates back to 18th-century Europe, named for its original formula: one pound each of flour, sugar, butter, and eggs. This modern version maintains its richness with a lighter texture and a deep vanilla flavor.

Ingredients (Quantity):

1 cup (225g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
2 cups (250g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (120ml) whole milk or buttermilk

Ingredients (Optional):

1 tsp lemon zest or almond extract for flavor variation
Powdered sugar or vanilla glaze for topping
Add ½ cup sour cream for extra moistness
¼ tsp nutmeg or cardamom for a spice twist

Instructions:

Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
Cream butter and sugar:
Beat butter and sugar together on medium speed for 3–5 minutes until pale and fluffy.
Add eggs and vanilla:
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Combine wet and dry:
Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix until just combined.
Bake:
Pour batter into prepared pan and smooth the top. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Tips for Success:

Use room temperature ingredients for a smooth batter.
Don’t overmix once flour is added to avoid toughness.
Let cake cool completely before slicing for clean cuts.
Store in an airtight container to keep it moist for days.

Recommendation:

Serve slices with fresh berries, whipped cream, or a drizzle of warm chocolate or caramel. Toast leftovers for breakfast or use as a base for trifles.