Description
This classic Vanilla Pound Cake Delight is a rich and buttery dessert perfect for any occasion. With a tender crumb and a delicate vanilla flavor, this pound cake is moist and satisfying, ideal for serving as a simple treat or dressing up with fresh fruit and whipped cream.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This aerates the batter to create a tender crumb for the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with a rich vanilla flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour and salt to the batter, alternating with the milk. Mix until the batter is smooth and well combined without overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the flour is added to maintain a tender texture.
- Check cake doneness around 60 minutes to prevent overbaking, which can dry out the cake.
- Serve plain or with a dusting of powdered sugar, fresh berries, or whipped cream for added indulgence.
