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Vanilla Pound Cake

Luscious Vanilla Pound Cake with a Melt-in-Your-Mouth Crumb

This Vanilla Pound Cake features a melt-in-your-mouth crumb and rich flavor, perfect for desserts and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour or cake flour for lighter texture
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Unsalted Butter softened
  • 2 cups Granulated Sugar
  • 4 large Eggs room temperature
  • 1 tbsp Pure Vanilla Extract high-quality
  • 1 cup Whole Milk or buttermilk
Optional Additions
  • 1/4 cup Vanilla Soak
  • 1 tbsp Lemon Zest optional

Equipment

  • 10-inch Bundt pan
  • Mixing Bowl
  • Spatula

Method
 

Step-By-Step Instructions for Vanilla Pound Cake
  1. Preheat your oven to 325°F (165°C) and prepare your Bundt pan by greasing it with unsalted butter and dusting with flour.
  2. In a mixing bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually mix in the dry ingredients and whole milk, alternating between the two, until smooth.
  6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  7. Bake for 70-80 minutes, checking doneness with a toothpick at the 70-minute mark.
  8. Remove from oven and let cool in the pan for 10-15 minutes before inverting onto a rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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