Vanilla Pound Cake Recipe

There's something undeniably magical about the scent of a cake baking in the oven.

Whether it's for a birthday, a special occasion, or simply a well-deserved treat-yourself moment, a homemade cake has the power to bring joy and comfort like no other dessert.

Among the wide variety of cakes, the vanilla pound cake stands out as a timeless classic—simple yet decadent.

A Sweet Memory

I still remember the first time I baked a vanilla pound cake. It was a quiet Sunday afternoon, and the warmth of the kitchen mixed with the heavenly aroma of butter, sugar, and vanilla made it a moment to cherish.

As I took the first bite, I realized that the beauty of this cake lies in its simplicity and rich, buttery flavor. Since then, it’s been my go-to recipe for family gatherings and impromptu celebrations.

What Makes This Special?

In this post, I’ll guide you through the process of making a perfect vanilla pound cake. You’ll discover the essential ingredients, step-by-step instructions, tips for decorating, and how to avoid common pitfalls.

Whether you're an experienced baker or a beginner, this recipe is designed to be foolproof, ensuring a moist and flavorful cake every time.

Ingredients You’ll Need

Unsalted Butter: 1 cup (room temperature)
Granulated Sugar: 2 cups
Eggs: 4 large (room temperature)
All-Purpose Flour: 3 cups
Baking Powder: 1 teaspoon
Salt: ½ teaspoon
Milk: ¾ cup (room temperature)
Pure Vanilla Extract: 2 teaspoons

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How to Make Vanilla Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper to ensure easy release.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy. This process usually takes about 3-5 minutes. Proper creaming is essential for a tender cake texture.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents and ensures a consistent texture.

Step 5: Alternate Adding Dry Ingredients and Milk

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake.

Step 6: Add Vanilla

Stir in the pure vanilla extract, ensuring it’s evenly distributed throughout the batter.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Start checking at the 60-minute mark to avoid overbaking.

Step 8: Cool and Enjoy

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!

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Vanilla Pound Cake Frosting Tips

Classic Vanilla Glaze: Mix 1 cup of powdered sugar with 2-3 tablespoons of milk and a splash of vanilla extract. Drizzle over the cooled cake for a glossy finish.

Cream Cheese Frosting: Beat 4 ounces of cream cheese with ½ cup of powdered sugar and a teaspoon of vanilla extract. Spread generously over the top.

Chocolate Ganache: Heat ½ cup of heavy cream and pour it over ¾ cup of chopped semi-sweet chocolate. Stir until smooth, then drizzle over the cake.

Decoration Ideas

Fruit Toppings: Garnish with fresh berries like strawberries, blueberries, or raspberries.
Edible Flowers: Add a touch of elegance with edible flowers such as violets or pansies.
Sprinkles: For a fun and festive look, top with colorful sprinkles.

Pitfalls and How to AvoidThem

Dense Cake: Ensure your butter is at room temperature and properly creamed with sugar. Overmixing the batter can also lead to a dense texture.

Dry Cake: Measure your ingredients accurately and avoid overbaking. Use a kitchen timer and keep an eye on the cake during the final minutes.

Uneven Baking: Rotate the pan halfway through the baking time for even cooking.

Storage And Serving Ideas

Storing Your Cake

Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
For longer storage, freeze the cake for up to 3 months. Thaw it overnight in the refrigerator before serving.

Pairing and Serving Ideas

Serve with a scoop of vanilla ice cream for a classic combination.
Pair with a cup of coffee or tea for a cozy afternoon treat.
Top with whipped cream and fresh fruit for a light and refreshing dessert.

FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt to a pinch or omit it entirely.

Q: Can I make this cake gluten-free?
A: You can substitute the all-purpose flour with a gluten-free baking blend. Be sure to choose one that includes xanthan gum for best results.

Q: How can I tell if my cake is done?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Q: Can I use a bundt pan instead of a loaf pan?
A: Yes, you can use a bundt pan. Adjust the baking time to approximately 50-60 minutes and check for doneness.

Q: Can I add other flavors to this cake?
A: Absolutely! Try adding a teaspoon of almond extract, a tablespoon of lemon zest, or a pinch of cinnamon for a unique twist.

Happy baking!

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