Moist Vanilla Pound Cake
Calories: 21
Adjust Servings Here: 10 servings
Description
Bake the perfect classic vanilla pound cake with this easy-to-follow recipe! This pound cake is a timeless treat that is rich, buttery, and full of vanilla flavor. Ideal for beginners and experienced bakers alike, it’s versatile enough for any occasion. Serve with a glaze, frosting, or whipped cream, and fresh fruits. for a delightful dessert!
Ingredients
Cake (9 x 5-inch Loaf pan)
- 1 cup (227 g) Unsalted Butter room temperature
- 1¼ cup (250 g) Sugar
- 2 cups (250 g) All-purpose flour
- 4 large Eggs
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Vanilla extract
- ½ cup (120 ml) Milk (optional)
Vanilla glaze (optional)
- 1 cup (225 g) Powdered sugar
- 2 to 4 tbsp Milk water or cream
- 1 tsp Vanilla extract
- 1 tsp Lemon zest (optional)
- 1 tsp Lemon juice (optional)_
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easier removal.
- Wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This step helps to incorporate air, giving the cake a nice texture. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.1 cup Unsalted Butter, 1¼ cup Sugar, 4 large Eggs , 1 tsp Vanilla extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.2 cups All-purpose flour , 1 tsp Baking powder, ½ tsp Salt
- Dry to wet: Add the flour mixture to the butter mixture, alternating with the milk. Mix at low speed until just combined. Do not overmix, as this can make the cake dense.½ cup Milk
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cover the top loosely with aluminum foil if it is browning too quickly.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and enjoy!
- Vanilla glaze: In a bowl, combine the powdered sugar, milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over the cooled cake (the warm cake will melt the glaze).1 cup Powdered sugar, 2 to 4 tbsp Milk, 1 tsp Vanilla extract, 1 tsp Lemon zest, 1 tsp Lemon juice
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen