🍰 Classic Vanilla Pound Cake
A classic pound cake is rich, buttery, dense, and flavored with real vanilla. Traditionally it used 1 pound each of butter, sugar, eggs, and flour, which is where the name comes from. This modern version keeps the flavor but adjusts the quantities for a home kitchen.
🧁 Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1½ cups (190 g) all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp milk (optional, for softer texture)
👩🍳 Instructions
- Preheat oven to 325°F (165°C).
- Grease and flour a loaf pan (9×5 inch).
- Cream butter & sugar
- Beat butter and sugar together for 3–5 minutes until light and fluffy.
- Add eggs
- Add eggs one at a time, mixing well after each.
- Add vanilla
- Mix dry ingredients
- In another bowl combine flour and salt.
- Combine
- Gradually add dry ingredients to the batter.
- Mix until just combined.
- Add milk if batter feels too thick.
- Bake
- Pour batter into the pan.
- Bake 60–70 minutes, until a toothpick comes out clean.
- Cool
- Let cake cool 15 minutes in pan, then transfer to a rack.
✨ Optional Finishes
- Dust with powdered sugar
- Simple glaze (powdered sugar + milk + vanilla)
- Serve with berries and whipped cream
🍽️ Pro Tips
- Use room-temperature ingredients for better texture.
- Do not overmix once flour is added.
- For extra flavor, add ½ tsp almond extract with vanilla.
✅ If you’d like, I can also show you:
- Bakery-style moist pound cake secret
- Starbucks-style vanilla pound cake recipe
- Chocolate or lemon pound cake variations.
