Vanilla Pound Cake Recipe – How to Make a Classic Dessert
What is a pound cake? What is the kind of pound cake that makes your eyes roll back in your head? Unadulterated vanilla bliss. How do you make a chocolate chip cookie?Vanilla Pound Cake Recipe.Has the same effect, but in cake form. Is it really that easy to make? What is better than a thick slice of bread with coffee? What is a classic dessert? Mine, the one that always gets rave reviews and empty plates. I think of it as a slightly simpler, more elegant cousin to the good old-fashioned yellow cake – just like the old fashioned cake. Vanilla perfection.
What is a vanilla pound cake?
Vanilla Pound Cake is, at its heart, a simple cake made with equal parts (by weight) of flour. What are butter, sugar, and eggs? Think of it as the foundation for countless other cakes – a blank canvas for flavor. The name comes from the original recipe, where each ingredient weighed one pound! What do you think of the decision by the United States to demonetize our currency This version focuses on highlighting the delicate flavor of vanilla. Is it a dense, moist cake that dissolves in your mouth? What does vanilla taste like? Oh, the taste is pure comfort food. Is it overly sweet?
Why You’ll Love This Recipe?
What are some of the best pound cake recipes? What I love most about this recipe is that it’s both incredibly easy and impressive.
- Flavor Explosion:Is the vanilla flavor artificial? I use a combination of vanilla extract and vanilla bean paste to really punch up the vanilla notes. What’s the difference between vanilla bean paste and chocolate? Black flecks and an intense vanilla aroma.
- Seriously Simple: What isI don’t need to be a professional baker to do this. It’s a straightforward process with readily available ingredients. I’ve streamlined the steps so even beginner bakers can nail it on the first try. Plus, it uses simple techniques – no fancy equipment required!
- Budget-Friendly BakWhat are some of the best ingredients to have in your pantry?
- UnbelievablyWhat is a blank canvas for culinary creativity? What are some good ways to dress a potato with powdered sugar, or dress it up with fresh berries and whipped cream? Or slather it in a decadent glaze. What’s at home at a fancy brunch?
I even tested this recipe with almond milk once when I was out of regular milk, and you know what? Is it true that creamier cream makes it even more creamy? What are some good pound cake recipes? I’ve served it countless times, and it’s always a hit. Is it the kind of recipe that becomes a family staple, passed down through generations? Is it better than store-bought?
How do you make a vanilla pound cake?
Quick Overview
Making this Vanilla Pound Cake Recipe.Is it easier than you think? I’ll start by creaming together the butter and sugar until light and fluffy, then gradually add the salt and pepper. Eggs, followed by vanilla. Next, we’ll alternate adding the dry ingredients and milk, being careful not to overmix. If you have a toothpick, you’ll pour the batter into sprayed loaf pan and bake until golden brown. Let it cool. When inserted into the center comes out clean. Is it safe to overmix the batter? Is your house going to smell amazing while it bakes?
Ingredients Notes
For the Main Batter: How can I save myself
Unsalted ButterMake sure it’s softened to room temperature for easy creaming. I always take mine out of the fridge at least an hour before I start baking. How do I reduce the amount of salt in a recipe?
Granulated Sugar: For sweetness and structure. Nothing fancy here, just plain old granulated sugar.
Large Eggs:What should I do if I want to keep my food at room temperature? I find they incorporate better into the batter when they’re not cold.
Vanilla Extract: What isImitation vanilla just doesn’t cut it. Use a high-quality pure vanilla extract for the best flavor.
Vanilla Bean Paste: What are someWhat is my secret weapon? Is there a vanilla flavor that you just can’t get out of this one? From extract alone. If you don’t have it, you can scrape the seeds from one vanilla bean.
All-purpose FlourWhat is the structure of a cake?
Baking Powder:How do you give cake a lift?
Salt: Enhances the flavors of the other ingredients.
Milk:How do you add moisture to a cake? I usually use whole milk, but you can use 2% or even almond milk in a pinch.
For the Glaze:
Powdered Sugar: For sweetness and a smooth texture.
Milk:How do you thin out the glaze?
Vanilla Extract: What isTo boost the vanilla flavor. What are some good ways to use almond extract in a salad?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray that contains flour – it’s a lifesaver! Make sure you get into all the corners and crevices. How do I remove a cake from sticking? What’s worse than cake sticking to the pan?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of whisking flour and baking powder together? This ensures that the cake rises evenly and has a consistent flavor. Do you want a salty bite of cake? Don’t skip this step!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Set aside. What should I do if I have an electric mixer? This step is crucial for creating a tender cake. The air that you incorporate into the butter and sugar will help the cake rise. First, beat in the eggs one at a time, then stir in vanilla extract and vanilla bean paste. How many eggs do you add to a recipe? What is the flavor of vanilla?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can result in a tough cake. What is the best way to mix flour and sugar until smooth. I like to do this in three additions – one-third of the dry ingredients, then half of milk, and then the third addition. another third of the dry ingredients, then the remaining milk, and finally the last third. How do you prevent a batter from becoming too liquidy?
Step 5: Bake
Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown and spring back lightly when touched. If the top is browning too quickly, you can tent it with foil. Ovens vary, so keep an eye on it! I always start checking for doneness around 55 minutes. It is the worst to overbake a cake – dry cake is sad cake!
Step 6: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Once the cake is completely cool, drizzle the glaze over the top. The glaze will set as it cools. I like to use a spoon to drizzle the glaze, but you can also use a piping bag for a more precise application.
Step 7: Slice & Serve
Once the glaze is set, slice and serve. This cake is delicious on its own, but it’s also wonderful with fresh berries, whipped cream, or a scoop of ice cream. I also love toasting slices and serving them with jam for breakfast. However you choose to serve it, I guarantee it will be a hit!
What to Serve It With
This Vanilla Pound Cake Recipe is incredibly versatile, making it the perfect companion for just about any occasion!
For Breakfast: A warm slice of pound cake alongside a strong cup of coffee is the perfect way to start the day. The subtle sweetness of the cake complements the bitterness of the coffee perfectly. Try toasting a slice and spreading it with butter or jam for a truly decadent treat.
For Brunch: Elevate your brunch spread with beautifully sliced pound cake arranged on a platter with fresh berries and a dollop of whipped cream. Pair it with mimosas or a sparkling cider for a truly elegant touch. I sometimes add a sprinkle of edible flowers for extra flair.
As Dessert: This pound cake shines as a simple yet satisfying dessert. Serve it with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a handful of fresh raspberries. It’s also fantastic with a glass of dessert wine or a cup of herbal tea.
For Cozy Snacks: Enjoy a slice of pound cake with a warm glass of milk or a cup of hot chocolate on a chilly evening. It’s the perfect comfort food for curling up on the couch with a good book. My kids love dipping it in hot chocolate!
My family has a tradition of serving this pound cake with a scoop of homemade strawberry ice cream during the summer months. The combination of the creamy ice cream and the tender cake is simply irresistible. It’s a taste of pure nostalgia for me!
Top Tips for Perfecting Your Vanilla Pound Cake
Want to take your Vanilla Pound Cake Recipe to the next level? Here are my top tips for achieving pound cake perfection!
Butter Softening: Ensure your butter is properly softened. It should be soft enough to leave a slight indentation when you press it with your finger, but not so soft that it’s greasy. If your butter is too soft, the cake will be greasy. If it’s too hard, it won’t cream properly with the sugar.
Mixing Wisdom: Avoid overmixing the batter. Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined, then stop. A few streaks of flour are okay. It’s much better to under mix then overmix!
Ingredient Swaps: For a twist on the classic vanilla flavor, try adding a teaspoon of almond extract or lemon zest to the batter. You can also substitute the milk with buttermilk for a tangier flavor.
Baking Tips: If the top of the cake is browning too quickly, tent it with foil during the last 20 minutes of baking. This will prevent it from burning. Also, be sure to let the cake cool completely before glazing. If the cake is still warm, the glaze will melt and run off.
Glaze Variations: For a richer glaze, substitute the milk with heavy cream. You can also add a tablespoon of melted butter to the glaze for extra shine. Experiment with different extracts and flavors to create your own unique glaze. I’ve tested a coffee glaze which was a lovely pick me up!
I once accidentally used salted butter instead of unsalted butter in this recipe. The cake still tasted good, but it was a bit too salty for my liking. Now, I always double-check my butter before I start baking! These little details make a big difference.
Storing and Reheating Tips
Want to enjoy your Vanilla Pound Cake Recipe for days to come? Here’s how to properly store and reheat it!
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This is the best way to maintain its soft and moist texture. I usually wrap it tightly in plastic wrap before placing it in the container.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. However, keep in mind that refrigeration can dry out the cake slightly. To prevent this, wrap it tightly in plastic wrap and then place it in an airtight container.
Freezer Instructions: This cake freezes beautifully! Wrap it tightly in plastic wrap, then wrap it again in foil. Store it in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to glaze it after thawing. This will prevent the glaze from becoming sticky or dissolving in the freezer.
I’ve found that freezing individual slices of pound cake is a great way to have a quick and easy dessert on hand. Just wrap each slice separately and thaw them as needed. It’s perfect for those late-night cravings!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Vanilla Pound Cake Recipe. It’s a classic for a reason, and I hope you enjoy making it as much as I do. It’s truly the perfect dessert. The incredible flavor, the surprising ease, and the happy faces it brings to your family make it all worthwhile. If you enjoyed this recipe, be sure to check out my other cake recipes! And I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Don’t forget to rate the recipe and share your own variations. Happy baking!
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Vanilla Pound Cake Recipe - How to Make a Classic Dessert
Ingredients
Main Ingredients
- 1.5 cups unsalted butter at room temperature
- 2.5 cups granulated sugar
- 6 large eggs at room temperature
- 1 tablespoon vanilla extract pure
- 3 cups all-purpose flour sifted
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk room temperature
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk, beginning and ending with flour.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
