Vanilla Pound Cake Recipe
This vanilla pound cake recipe delivers a rich, buttery taste with gentle sweetness and a soft, moist texture. The flavor of vanilla stands out clearly without being heavy, allowing the cake to feel light yet satisfying.Simple ingredients like fresh eggs, unsalted butter, milk or sour cream, and granulated sugar work together to create a smooth, balanced crumb.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9×5 inch)
- Oven
- Cooling rack
Ingredients
- 4 large eggs at room temperature
- 225 g unsalted butter softened
- 240 ml milk or sour cream
- 200 g white granulated sugar
- 10 ml vanilla extract
- 360 g all-purpose flour
- 3 g salt
Instructions
- Start by heating your oven to 175°C (350°F). While it warms up, grease a loaf pan and lightly dust it with flour so the cake doesn’t stick.
- In a large bowl, cream the softened butter and sugar together until the mixture looks pale, fluffy, and smooth. Crack in the eggs one at a time, beating well after each one so everything blends evenly. Add the vanilla extract and mix it in.
- In another bowl, stir together the flour and salt. Add this dry mixture to the butter mixture a little at a time, alternating with the milk or sour cream. Mix gently after each addition, just until the batter is smooth and well combined.
- Pour the batter into the prepared loaf pan and spread it evenly. Place it in the oven and bake for about 55 to 60 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Remove it from the oven and let it cool before slicing.
Notes
Notes: Make sure all ingredients are at room temperature for a smooth batter. Do not over mix once the flour is added, as this can make the vanilla pound cake recipe dense. The cake tastes even better the next day as the flavors settle.
Nutrition Facts Of Vanilla Pound Cake Recipe
Calories: 380 kcal | Carbohydrates: 42 g | Protein: 6 g | Fat: 21 g | Sugar: 22 g | Salt: 0.3 g