Description
Vanilla Pound Cake Delight is a classic, rich, and buttery pound cake with a moist texture and a tender crumb, flavored with pure vanilla extract. Perfect for serving as a dessert or a sweet snack alongside tea or coffee, this traditional pound cake recipe is easy to prepare and yields a delightful treat that pleases any crowd.
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 the oven and prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick during baking.
- Cream butter and sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes. This step incorporates air, contributing to a tender cake.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to maintain the batter’s emulsification. Then, stir in the vanilla extract to infuse the batter with its signature flavor.
- Combine dry and wet ingredients: Gradually add the flour and salt to the batter, alternating with the milk. Start and end with the dry ingredients. Mix gently until the batter is smooth and homogenous, avoiding overmixing to maintain the cake’s tender texture.
- Bake the cake: Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing. This prevents the cake from becoming soggy.
Notes
- Ensure the butter is fully softened to room temperature for proper creaming with sugar.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Use fresh eggs at room temperature for the best texture and rise.
- To add variation, consider mixing in a half cup of chopped nuts or chocolate chips.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
