Vanilla Pound Cake: A Classic Delight

There’s something incredibly comforting about a freshly baked vanilla pound cake. With its buttery richness, soft texture, and the inviting aroma of vanilla wafting through your kitchen, this classic dessert brings a sense of nostalgia and warmth. The simplicity of the ingredients highlights the pure flavors, making it a perfect treat for any occasion, whether it’s a family gathering, afternoon tea, or simply a sweet pick-me-up. Each slice represents a moment of indulgence, with a crumb that’s both tender and satisfying.

This vanilla pound cake is a true delight, and with its versatility, it can be served plain or dressed up with a dusting of powdered sugar. If you have a special occasion coming up or just feel like pampering yourself, this recipe is bound to become a favorite.

Ingredients

• 2 ½ cups all-purpose flour: Provides structure and stability to the cake.
• 1 tsp baking powder: Helps the cake rise, giving it a light texture.
• ½ tsp salt: Enhances the sweetness and depth of flavor.
• 1 cup unsalted butter, softened: Adds richness and moisture for a tender crumb.
• 2 ½ cups granulated sugar: Sweetens the cake and contributes to its delightful texture.
• 5 large eggs, room temperature: Binds the ingredients and adds moisture.
• 1 tbsp pure vanilla extract: Infuses a lovely vanilla flavor, elevating the cake’s taste.
• 1 cup whole milk, room temperature: Adds creaminess and ensures proper batter consistency.

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan and dust it with flour to prevent sticking.
2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This helps aerate the flour for a lighter cake.
3. In a large bowl, beat the softened unsalted butter and granulated sugar together until fluffy and pale in color.
4. Add the eggs, one at a time, mixing well after each addition, then stir in the pure vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined to avoid overmixing.
6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
7. Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely.
9. Once cooled, slice and serve, optionally dusted with powdered sugar.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 70-80 minutes
• Total Time: 1 hour 40 minutes
• Servings: 12
• Calories: Approximately 420 per slice

Tips, Storage & Variations

• Helpful Tip: Ensure your butter is well softened for easier creaming with the sugar.
• Storage: Store any leftovers in an airtight container at room temperature for up to 4 days.
• Freezing: Freeze slices between layers of wax paper in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
• Flavor Variations: Add lemon zest for a citrus twist, or a handful of chocolate chips for a delightful contrast.

FAQ

1. Can I use salted butter instead of unsalted?
   Yes, but reduce the added salt to ¼ teaspoon.

2. How can I tell when the cake is done baking?
   A toothpick inserted in the center should come out clean or with just a few crumbs.

3. What can I serve with vanilla pound cake?
   Fresh berries, whipped cream, or a drizzle of chocolate ganache complement this cake beautifully.

4. Can I make this cake in a different pan?
   Yes, you can use loaf pans or round cake pans; adjust the baking time accordingly.

5. Is it necessary to use room temperature ingredients?
   Yes, room temperature ingredients blend more evenly, resulting in a better texture.

6. How do I prevent a Bundt cake from sticking?
   Greasing the pan thoroughly and dusting it with flour will help prevent sticking.

People Also Ask

1. What makes pound cake different from other cakes?
   Pound cake is denser and richer, traditionally made with equal weights of flour, butter, sugar, and eggs.

2. How long does vanilla pound cake last?
   It stays fresh for about 4 days at room temperature or up to 3 months in the freezer.

3. Can I add nuts to the pound cake?
   Yes, adding chopped nuts like walnuts or pecans can enhance the texture and flavor.

4. What’s the best way to store a pound cake?
   Store it wrapped in plastic or in an airtight container at room temperature.

5. Can I use a sugar substitute in this recipe?
   Some sugar substitutes may work, but they can alter texture and taste. Look for those designed for baking.

6. Is this recipe good for cupcakes?
   Yes, you can use this batter for cupcakes; bake them for about 20-25 minutes.

Conclusion

Baking a vanilla pound cake is about creating heartwarming memories in the kitchen. With its balanced flavors and delightful aroma, it promises to be a beloved treat at any gathering. I encourage you to try this recipe and delight in the magic of baking. Enjoy every slice and remember to share this lovely classic with those you care about. Happy baking!