A Classic Vanilla Pound Cake is a timeless dessert that boasts a rich, buttery flavor and a tender crumb. It’s perfect for any occasion, from a simple afternoon snack to an elegant dessert for a special gathering. This cake is versatile and can be served plain, with a dusting of powdered sugar, or topped with fresh fruits and whipped cream. The simplicity of its ingredients and the straightforward preparation make it a favorite among both novice and experienced bakers.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, at room temperature
Instructions
Step 1: Preheat and Prepare
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
- Mix Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 4-5 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise and gives it a light texture.
Step 3: Add Eggs and Vanilla
- Incorporate Eggs: Add the eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Add Vanilla: Mix in the vanilla extract, blending well.
Step 4: Combine Dry Ingredients
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps to remove any lumps and ensures that the baking powder is evenly distributed throughout the flour.
Step 5: Mix Wet and Dry Ingredients
- Alternate Additions: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined after each addition to avoid overmixing, which can make the cake dense.
- Final Mix: Give the batter a final mix by hand using a spatula to ensure all ingredients are well incorporated and the batter is smooth.
Step 6: Pour and Bake
- Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the edges should start to pull away from the sides of the pan.
Step 7: Cool and Serve
- Cool in Pan: Allow the cake to cool in the pan for about 15 minutes.
- Remove from Pan: Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve the cake as is, or with your favorite toppings like fresh berries, whipped cream, or a simple glaze.
Cooking Notes
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and milk, are at room temperature. This helps them to blend more easily and evenly, resulting in a smoother batter and a more uniform cake texture.
- Proper Mixing: Be careful not to overmix the batter once the flour is added, as this can lead to a tough and dense cake. Mix until just combined.
- Even Baking: If you find that the top of your cake is browning too quickly while baking, you can tent it with a piece of aluminum foil to prevent over-browning.
Variations
Lemon Pound Cake:
- Add the zest of one lemon to the butter and sugar mixture, and replace the vanilla extract with lemon extract for a refreshing lemon flavor.
Chocolate Marble Pound Cake:
- Remove 1/4 cup of the batter and mix it with 2 tablespoons of cocoa powder. Spoon the cocoa mixture onto the plain batter in the pan and swirl with a knife to create a marbled effect.
Almond Pound Cake:
- Replace the vanilla extract with almond extract and add 1/2 cup of finely chopped almonds to the batter for a nutty twist.
Tips for Perfect Pound Cake
- Even Baking: Rotate the pan halfway through the baking time to ensure even baking and browning.
- Testing Doneness: Use a toothpick or cake tester to check for doneness. It should come out clean or with just a few crumbs attached.
- Cooling: Allow the cake to cool completely before slicing to ensure clean cuts and prevent the cake from crumbling.
Serving Suggestions
Classic Vanilla Pound Cake can be served in various delightful ways:
- With Fresh Berries: Top slices with a mix of fresh berries and a dollop of whipped cream.
- With Ice Cream: Serve with a scoop of vanilla or your favorite ice cream for a delicious dessert.
- As French Toast: Use leftover slices to make a rich and decadent French toast for breakfast.
A Classic Vanilla Pound Cake is a versatile and delicious dessert that never goes out of style. Its simplicity and rich flavor make it a favorite for many occasions, whether enjoyed on its own or dressed up with various toppings. With this recipe, you’ll achieve a perfect pound cake that is moist, tender, and full of buttery vanilla goodness. Enjoy baking and sharing this delightful treat with your family and friends. Happy baking!
Enjoy your Classic Vanilla Pound Cake!
