Vanilla Pound Cake Recipe

This classic vanilla pound cake is rich, buttery, and moist with a tender crumb. Perfect for enjoying with a cup of tea or coffee, it’s a timeless dessert that can be served plain or dressed up with whipped cream and berries.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp pure vanilla extract
• 3 cups (360g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup (240ml) whole milk, room temperature

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with flour. Mix until just combined—don’t overmix.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

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