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Vanilla Pound Cake

This vanilla pound cake features a dense, tender crumb with a golden crust, making it a versatile treat that serves as a perfect base for seasonal fruits or simple dustings of powdered sugar. Its straightforward baking method highlights the richness of butter and the aroma of pure vanilla, resulting in a comforting, classic dessert with a soft interior and a slightly crisp exterior.
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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 room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract pure vanilla
  • 2.5 cups all-purpose flour sifted
  • 0.5 teaspoon baking powder
  • pinch salt

Equipment

  • Oven
  • Loaf pan
  • Mixer
  • Spatula
  • Wire rack
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan with butter and lightly dust with flour, then set aside.
  2. Using a mixer, beat the butter and sugar together on medium speed until the mixture is pale, fluffy, and smells sweet—about 3-4 minutes. This creates a tender base for the cake.
  3. Add the eggs one at a time, beating well after each addition. The batter should become smooth and slightly thickened, with a shiny appearance.
  4. Stir in the vanilla extract until fragrant, about 10 seconds. The batter should take on a lovely vanilla aroma.
  5. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour is incorporated and the batter is smooth but not overworked.
  6. Pour the batter into your prepared loaf pan, using a spatula to spread it evenly. The batter should fill the pan about two-thirds full and look smooth on top.
  7. Bake in the preheated oven for 50-60 minutes. The top should turn a golden brown, and a toothpick inserted in the center should come out clean or with moist crumbs.
  8. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. This prevents sogginess and helps set the crumb.
  9. Allow the cake to cool fully, then slice with a serrated knife to reveal its dense, tender crumb. Serve plain or topped with seasonal fruits or a drizzle of honey for extra flavor.

Notes

Ensure ingredients like butter and eggs are at room temperature for best mixing results. Avoid overmixing after adding the flour to keep the crumb tender.