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Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Cream Butter and Sugar
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium speed for 3–4 minutes until light and fluffy.
Add Eggs
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Pour and Bake
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar.
Tips for the Best Vanilla Pound Cake
Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature for a smoother batter and even baking.
Don’t Overmix: Overmixing can make the cake dense. Mix just until everything is incorporated.
Use Quality Vanilla: High-quality pure vanilla extract makes a big difference in flavor.
Serving Suggestions
Serve with fresh berries like strawberries, blueberries, or raspberries.
Add a dollop of whipped cream for extra richness.
Drizzle with melted chocolate or caramel sauce for a decadent finish.
Nutritional Information (Per Slice)
(Estimated, based on 10 servings)
Calories: ~280
Carbohydrates: 28g
Protein: 4g
Fat: 18g
Fiber: 1g
Sodium: 150mg
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