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Vanilla Pound Cake

This vanilla pound cake features a dense, tender crumb with a rich buttery flavor, achieved through careful creaming of high-quality butter and sugar. The batter is mixed with eggs, vanilla, and sifted flour, then baked until golden and moist. Its final appearance is a beautifully browned loaf with a soft, moist interior and a subtly fragrant aroma.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter preferably European-style, softened
  • 2 cups all-purpose flour sifted for a light crumb
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder aluminum-free preferred
  • 1 1/2 cups granulated sugar superfine preferred for silky texture
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract high-quality, pure vanilla
  • 1/2 cup whole milk room temperature

Equipment

  • 9x5-inch loaf pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and grease your loaf pan to prevent sticking.
  2. Using an electric mixer, beat the softened butter on medium speed until creamy and fragrant, about 2-3 minutes. You should see it become pale and smooth.
  3. Add the sugar gradually while mixing, and continue beating until the mixture is light, fluffy, and slightly increased in volume—about 3-4 minutes. This develops the tender crumb.
  4. One at a time, beat in each egg, ensuring each is fully incorporated before adding the next. The batter will look smooth and slightly thickening.
  5. Mix in the vanilla extract, allowing the fragrant aroma to fill your kitchen as the mixture becomes more cohesive.
  6. Sift together the flour, salt, and baking powder into a separate bowl to prevent lumps and ensure even rising.
  7. Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. Mix just until combined after each addition.
  8. Use a spatula to gently scrape the batter from the sides of the bowl, folding it lightly to ensure everything is well mixed and airy.
  9. Pour the batter into your prepared loaf pan, smoothing the surface with the spatula and tapping the pan gently on the counter to release any air bubbles.
  10. Bake in the oven for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  11. Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a cooling rack and cool completely for about 30 minutes before slicing.
  12. Slice with a serrated knife, enjoy the moist, buttery texture, and savor the rich vanilla aroma that fills your home.

Notes

Ensure butter is softened properly for smooth creaming. Do not overmix after adding the flour to keep the cake tender. Use high-quality vanilla for the best flavor.