Vanilla Pound Cake Recipe
User Reviews
4.4
Vanilla Pound Cake Recipe
Description
This Vanilla Pound Cake recipe blends key baking ingredients including flour, baking powder, salt, sugar, and softened butter, with vanilla bean paste and eggs to create a fluffy batter. The flour mixture is incorporated alternately with milk to maintain a smooth texture. The batter is baked in greased and floured loaf pans at 350°F until a toothpick comes out clean, forming a golden crust and even crumb.
The resulting cake has a moist, dense structure characteristic of pound cakes, delivering a buttery taste highlighted by vanilla. It can be enhanced by dusting with powdered sugar or a vanilla-flavored glaze for extra sweetness and presentation appeal.
Variations can be made by swapping vanilla with almond or lemon extract to adjust flavor preferences. Cooling the cake completely before adding powdered sugar or glaze ensures a neat finish.
Ingredients
- vegetable shortening , for greasing pans
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt fine sea salt
- 2 1/2 cups sugar
- 1 cup butter softened
- 1 tablespoon vanilla bean paste or vanilla extract
- 5 egg large
- 1 cup milk
- powdered sugar if desired
- powdered sugar made with vanilla bean paste, if desired, icing
Instructions
- Heat the oven to 350°F. Grease two 9x5-inch loaf pans using vegetable shortening and then lightly flour, taping out the excess. Set aside.
- In medium bowl, sift together the flour, baking powder and salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add the vanilla bean paste/vanilla extract and eggs, beating on high speed 5 minutes.
- Add the flour mixture into the sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour the cake batter evenly into the prepared pans.
- Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool for 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar or drizzle with powdered sugar glaze.
- If you've tried this recipe, we would love for you to come back and let us know how it was in the comments or star ratings.
Notes
- Any extract flavoring such as almond or lemon can substitute vanilla for different taste variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cakes
Amount Per Serving
Calories 2703 kcal
% Daily Value*
| Calories | 2703kcal | 135% |
| Carbohydrates | 400g | 133% |
| Protein | 37g | 74% |
| Fat | 108g | 166% |
| Saturated Fat | 64g | 320% |
| Cholesterol | 665mg | 222% |
| Sodium | 1317mg | 55% |
| Potassium | 742mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 256g | 512% |
| Vitamin A | 3630IU | 73% |
| Calcium | 341mg | 34% |
| Iron | 10.9mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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