Simple Vanilla Pound Cake
A rich and buttery pound cake that is perfect for any occasion, whether enjoyed plain or with toppings.
Equipment
- Mixing Bowl
- Electric Mixer
- Loaf Pan
Ingredients
Ingredients
- 1 cup Unsalted Butter At room temperature, softened for easy creaming.
- 2 cups Granulated Sugar For sweetness and tender crumb.
- 4 large Eggs Preferably at room temperature.
- 2 cups All-Purpose Flour Spoon and level to avoid packing.
- 1 teaspoon Baking Powder Ensure it is fresh for proper leavening.
- 1/2 teaspoon Salt Enhances flavor.
- 1/2 cup Whole Milk At room temperature for better incorporation.
- 2 teaspoons Pure Vanilla Extract For flavor; can use vanilla bean seeds.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or cooking spray.
- Cream together the softened butter and sugar until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with flour.
- Mix in the vanilla extract until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or with your favorite toppings.
Notes
Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.