Vanilla Pound Cake Recipe
A Vanilla Pound Cake is a timeless dessert that never goes out of style. Its rich, buttery flavor paired with a moist crumb makes it a crowd-pleaser for any occasion. Whether served alone or with fresh fruits, whipped cream, or chocolate sauce, this cake is sure to impress. Let’s dive into the full recipe, including tips and answers to some frequently asked questions.
Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk, at room temperature
- 1 tablespoon pure vanilla extract
For the Garnish:
- Powdered sugar, for dusting
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
2. Cream Butter and Sugar
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale in color.
3. Add Eggs
Add the eggs one at a time, ensuring to beat well after each addition. Make sure each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
4. Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until everything is incorporated to avoid overmixing, which can lead to a dense cake.
6. Pour and Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for an elegant finish.
Tips for the Best Vanilla Pound Cake
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature to create a smoother batter and more even baking.
- Don’t Overmix: Overmixing can result in a dense and tough cake. Mix only until the ingredients are combined.
- Use Quality Vanilla: Since vanilla is the main flavor in this cake, using high-quality pure vanilla extract will make a significant difference in taste.
- Check for Doneness: Start checking the cake at 55 minutes. The cake is done when a toothpick comes out clean, and the edges have slightly pulled away from the pan.
Frequently Asked Questions (Q/A)
Q1: Can I use margarine instead of butter?
A: While you can use margarine, unsalted butter provides a richer flavor and moisture that margarine may not offer. Butter is highly recommended for the best results.
Q2: Can I substitute milk with a dairy-free alternative?
A: Yes! You can substitute the whole milk with almond milk, soy milk, or oat milk to make this recipe dairy-free. Just ensure the milk is at room temperature before using it.
Q3: How can I make the cake more flavorful?
A: You can enhance the flavor of your vanilla pound cake by adding a teaspoon of almond extract, or lemon zest for a fresh twist. You can also substitute part of the vanilla with bourbon vanilla extract for a deeper flavor.
Q4: Can I double the recipe?
A: Yes, you can double the ingredients to make a larger batch. If using a larger pan, the baking time might need to be adjusted. Be sure to test for doneness using a toothpick.
Q5: How do I store leftovers?
A: Store leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap the cake in plastic wrap and store it in the fridge for up to a week or freeze for up to 3 months.
Q6: Can I add frosting or icing?
A: While vanilla pound cake is delicious on its own, you can certainly add a layer of frosting, like cream cheese frosting or a simple glaze made from powdered sugar and milk, for extra sweetness.
Q7: Can I make this cake in a bundt pan instead of a loaf pan?
A: Yes! If you use a bundt pan, reduce the baking time to around 45-50 minutes. Make sure to check with a toothpick for doneness before removing the cake from the oven.
Enjoy Your Perfectly Moist Vanilla Pound Cake!
This Vanilla Pound Cake is a wonderful treat for any occasion—whether you’re enjoying a quiet afternoon with tea or serving it as a dessert for guests. With its simple ingredients and easy method, it’s a cake that’s sure to become a family favorite. Happy baking!