Vanilla Pound Cake: Simple Recipe

**Vanilla Pound Cake: A Simple and Timeless Recipe**

When it comes to classic desserts, few can rival the simplicity and deliciousness of a **Vanilla Pound Cake**. This timeless treat has been a favorite in kitchens for generations, and for good reason! With its rich, buttery flavor, soft crumb, and a subtle vanilla scent, this pound cake is perfect for any occasion—whether you’re enjoying a quiet afternoon with a cup of tea or serving it as the sweet finale to a special dinner.

What makes pound cake so beloved is not just its flavor but its simplicity. With just a handful of ingredients, you can create a cake that’s both comforting and impressive. Let’s dive into how to make this **vanilla pound cake** that’s perfect for both beginners and seasoned bakers alike.

### **Why You’ll Love This Vanilla Pound Cake**

1. **Easy to Make**: With just a few basic ingredients and minimal preparation, this recipe is perfect for beginners. No need for fancy techniques or complicated steps.

2. **Deliciously Versatile**: Enjoy it on its own, with a drizzle of icing, or serve it with fresh berries and whipped cream. It pairs wonderfully with coffee, tea, or even a scoop of vanilla ice cream.

3. **Perfect Texture**: This cake is known for its dense, moist texture that’s both soft and satisfying. It has just the right crumb—neither too heavy nor too light.

4. **Timeless Flavor**: The comforting taste of **butter** and **vanilla** makes this cake a true classic that never goes out of style.

### **Ingredients for Vanilla Pound Cake**

This recipe makes a **9×5 inch loaf** or **round cake**, which serves about **8-10 people**. Here’s what you’ll need:

– **1 cup (2 sticks) unsalted butter**, softened to room temperature
– **1 ½ cups granulated sugar**
– **4 large eggs**, at room temperature
– **2 teaspoons vanilla extract**
– **2 cups all-purpose flour**
– **1 teaspoon baking powder**
– **½ teaspoon salt**
– **½ cup whole milk** (or buttermilk for a richer flavor)

### **Instructions for Making Vanilla Pound Cake**

#### **1. Prepare Your Pan**
Start by **preheating your oven** to **350°F (175°C)**. Next, prepare your baking pan by greasing it well with butter or non-stick cooking spray. You can also lightly flour the pan to ensure the cake comes out easily after baking.

For a **loaf cake**, use a **9×5 inch loaf pan**. If you prefer a **round cake**, an **8-inch round cake pan** works perfectly.

#### **2. Cream the Butter and Sugar**
In a large mixing bowl, **cream together the softened butter** and **granulated sugar** using an electric mixer on medium speed. Beat for about **4-5 minutes** until the mixture is light, fluffy, and pale in color. This step is important because the air incorporated during this process helps give the cake its soft, light texture.

#### **3. Add the Eggs and Vanilla**
Add the **eggs**, one at a time, beating well after each addition. This helps ensure that the eggs are fully incorporated into the batter. Once all the eggs are added, stir in the **vanilla extract**. Continue mixing until the batter is smooth.

#### **4. Mix the Dry Ingredients**
In a separate bowl, whisk together the **flour**, **baking powder**, and **salt**. This will help distribute the leavening agents evenly throughout the batter.

#### **5. Combine Wet and Dry Ingredients**
Slowly add the dry ingredients to the butter mixture in two or three additions, alternating with the **milk**. Start by adding a third of the flour mixture, then a third of the milk, and continue until everything is combined. Mix each addition until just incorporated—avoid overmixing the batter, as this could lead to a dense cake.

#### **6. Pour the Batter into the Pan**
Once everything is mixed together, pour the batter into your prepared pan, using a spatula to smooth the top. Tap the pan gently on the counter to release any air bubbles.

#### **7. Bake the Cake**
Place the cake in the preheated oven and bake for **50-60 minutes** or until a **toothpick** inserted into the center of the cake comes out clean. The cake should have a golden-brown color on top and a slightly cracked appearance.

If you notice the top of the cake browning too quickly, you can cover it loosely with **aluminum foil** and continue baking.

#### **8. Cool the Cake**
Once the cake is done, remove it from the oven and let it cool in the pan for about **10 minutes**. Afterward, transfer it to a wire rack to cool completely. This step ensures that the cake doesn’t become soggy and helps it maintain its perfect texture.

**Serving Suggestions**

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