Vanilla Pound Cake Recipe

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There’s something undeniably comforting about a slice of homemade vanilla pound cake. Whether it’s served at a family gathering, enjoyed with a cup of coffee, or used to celebrate a special occasion, this cake never fails to impress. My journey with this recipe has led me to discover that its tenderness and rich flavor come from the perfect balance of butter, sugar, and vanilla, creating a delightful treat that’s as timeless as it is delicious.

What Makes This Recipe Special

Why should this vanilla pound cake recipe become your go-to dessert? Firstly, it’s incredibly simple yet yields impressive results. The ingredients are straightforward, and you likely already have them in your pantry, making it a budget-friendly choice. This cake is perfect for various occasions—from potlucks to casual weekday dessert—while providing a nostalgic vibe reminiscent of Grandma’s kitchen.

“This is the best pound cake I’ve ever made! Moist, fluffy, and bursting with vanilla flavor. My family devoured it in one sitting!” – A happy home baker.

How to Prepare This Recipe

Creating a moist and flavorful vanilla pound cake is an easy and rewarding experience. The process involves just a few key steps, so let’s break them down. Before diving into the ingredients, it’s helpful to know that you’ll be mixing wet and dry components smartly, ensuring that the cake bakes evenly.

1. Preheat your oven to 325°F (165°C) and prepare your Bundt pan.
2. Sift your dry ingredients.
3. Cream the butter and sugar to fluffy perfection.
4. Incorporate eggs and vanilla gradually.
5. Alternate adding the dry ingredients and milk.
6. Pour the batter and bake until golden.

Now, let’s gather everything you need.

Everything You Need for This Recipe

Here’s what you’ll want on hand as you embark on your baking adventure:

• Dry Ingredients:

  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

• Wet Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 2 ½ cups (500g) granulated sugar
  • 5 large eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature

Feel free to experiment with alternative flours or sweeteners, if necessary!

Step-by-Step Directions

Ready to bake? Let’s get started:

1. Preheat the Oven and Prepare the Pan
   Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with butter or nonstick spray and dust it with flour, tapping out the excess.

2. Prepare the Dry Ingredients
   In a medium bowl, sift together the flour, baking powder, and salt. It’s essential to incorporate air and break up any lumps.

3. Cream the Butter and Sugar
   In a stand mixer or using a handheld mixer, beat the softened butter and granulated sugar on medium speed for 3-5 minutes until the mixture is pale yellow and fluffy.

4. Add the Eggs and Vanilla
   Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Finally, mix in the vanilla extract.

5. Incorporate Dry and Wet Ingredients
   Lower the mixer speed and add the dry ingredients in three parts, alternating with the milk (dry, wet, dry, wet, dry). Mix until just combined to avoid a tough texture.

6. Transfer to Pan
   Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the countertop to release any air bubbles.

7. Bake
   Bake for 70-80 minutes, checking for doneness at 70 minutes. A toothpick inserted in the center should come out clean, and the top should bounce back when lightly touched.

8. Cool and Release
   Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

9. Finish and Serve
   Dust with powdered sugar if desired, slice, and serve to your delighted guests.

Best Way to Serve

Once your vanilla pound cake is baked and cooled, it’s time to think about presentation. Here are a few delightful serving suggestions:

• Serve with a drizzle of chocolate or a light glaze for added sweetness.
• Pair with fresh berries and whipped cream for a refreshing contrast.
• Enjoy it plain or dusted with powdered sugar for a classic touch.

Best Way to Store Vanilla Pound Cake Recipe

To keep your vanilla pound cake fresh for longer, follow these storage tips:

• At Room Temperature: Wrap the cake tightly in plastic wrap and store in an airtight container for up to 4 days.
• Refrigerator: For longer storage, refrigerate wrapped in plastic; it can last up to a week.
• Freezing: Slice the cake and wrap each slice in plastic wrap and foil. Freeze for up to 3 months. To thaw, leave it at room temperature or microwave for a few seconds.

Pro Chef Tips

1. Don’t Rush the Creaming Step: Allowing the butter and sugar to cream properly is vital for the cake’s texture.
2. Room Temperature Ingredients: Ensuring your eggs and milk are at room temperature helps with even mixing and promotes a lighter cake.
3. Avoid Overmixing: Overmixing the batter can result in a dense texture, so mix just until combined.

Creative Twists

Now that you have the basics down, consider exploring these creative twists on this classic pound cake:

• Chocolate Chip Vanilla Pound Cake: Fold in semi-sweet chocolate chips for a delightful contrast.
• Citrus Vanilla Pound Cake: Add lemon or orange zest to the batter for a refreshing citrusy flavor.
• Nut Variations: Stir in some chopped nuts like walnuts or pecans for added crunch.

Your Questions Answered

What is the prep time for this recipe?

The prep time for this vanilla pound cake is around 20-30 minutes, followed by 70-80 minutes of baking time.

Can I use margarine instead of butter?

While margarine can be used in place of butter, using unsalted butter is recommended for the best flavor and texture.

How long will the cake last?

Unfrosted vanilla pound cake can last in an airtight container for up to 4 days at room temperature, a week in the fridge, and even longer in the freezer!

Is it okay to use low-fat milk?

While whole milk creates the richest flavor, you can substitute with low-fat or even non-dairy milk; just be aware it may slightly alter the texture.

This format ensures clarity, ease of understanding, and engagement with readers seeking a delicious vanilla pound cake recipe. Enjoy baking!

Vanilla Pound Cake

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• Total Time: 110 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A classic and comforting vanilla pound cake, perfect for any occasion. Moist, fluffy, and bursting with vanilla flavor.

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Ingredients

Scale 1x2x3x

• 2 ½ cups (320g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 2 ½ cups (500g) granulated sugar
• 5 large eggs, at room temperature
• 1 tbsp pure vanilla extract
• 1 cup (240ml) whole milk, at room temperature

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Instructions

1. Preheat your oven to 325°F (165°C) and prepare your Bundt pan.
2. Sift the dry ingredients together in a medium bowl.
3. Cream the butter and sugar on medium speed for 3-5 minutes until fluffy.
4. Add the eggs one at a time, mixing well after each addition and then add vanilla extract.
5. Alternate adding the dry ingredients and milk, mixing until just combined.
6. Pour the batter into the prepared Bundt pan, smoothing the top.
7. Bake for 70-80 minutes until a toothpick comes out clean.
8. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
9. Optionally dust with powdered sugar before serving.

Notes

For longer storage, wrap and freeze slices. Consider adding chocolate chips or citrus zest for variation.

• Prep Time: 30 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg

Keywords: vanilla, pound cake, dessert, baking, classic cake