Description
A rich, buttery, and moist vanilla pound cake with a tender crumb, perfect for desserts, celebrations, or afternoon tea. This easy recipe uses pantry staples and yields a versatile cake that pairs well with whipped cream, fresh berries, or a simple glaze.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually incorporate dry ingredients into wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the surface.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To avoid overmixing, stir just until ingredients are combined.
Add variations like lemon zest, almond extract, or chocolate for a unique twist.
For added sweetness, drizzle with a simple glaze once the cake is cool.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 320 kcal
