Fall in Love with This Gourmet Vanilla Pound Cake Recipe
Welcome, my dear friends, to this delightful recipe article that’s sure to satisfy your cravings for something sweet and scrumptious. As a chef who specializes in British cuisine, I’m excited to share with you my classic Vanilla Pound Cake Recipe.
There’s something about the simplicity of a pound cake that brings me back to my childhood. It’s one of those timeless desserts that is perfect for any occasion, whether it’s a cozy evening at home or a fancy dinner party.
I’ve been making this recipe for years and it never fails to impress. The combination of moist and tender crumb, rich vanilla flavor, and delicate sweetness is simply irresistible.
So, grab your mixing bowl and preheat your oven because it’s time to indulge in the comfort of a classic Vanilla Pound Cake. Are you ready? Let’s get baking!
Why You’ll Love This Recipe
Picture this: a perfectly moist and tender cake with a rich aroma of classic vanilla, and a delicate crumb that’s not too heavy; a cake that is easy to make from scratch with ingredients that you probably already have on hand. Sound like the perfect dessert? Well, that’s what you’ll get with this vanilla pound cake recipe.
This pound cake has so much going for it, it’s hard to name it all! One of the reasons you’ll absolutely love this recipe is the simplicity of the ingredients. Just butter, sugar, flour, eggs, milk, and baking powder come together to create a mouth-watering delight. Not to mention that there are several ways to ensure this pound cake comes out moist and tender every time!
Another reason why you’ll fall in love with this recipe is how easy it is to make. Whether you are an experienced baker or just starting out in the kitchen, this recipe is simple and straightforward. Once you’ve got all of your ingredients ready to go, everything will come together in just one bowl. That’s right. No need to worry about multiple bowls or special equipment.
And did I mention versatility? This vanilla pound cake can stand alone as the perfect plain snack or dessert, but there are several ways to add a little something extra as well! You can try adding a glaze on top or pairing it with fresh fruit, whipped cream or ice cream. The possibilities are endless.
All in all, this recipe for classic vanilla pound cake is perfect for anyone who wants an easy-to-make dessert or snack that everyone will love. So what are you waiting for? Give this recipe a try and taste perfection!
Ingredient List
This vanilla pound cake recipe calls for simple ingredients that are likely already in your pantry and fridge. Be sure to use unsalted butter for the best flavor of the cake.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 6 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1 tablespoon classic vanilla extract
To measure the flour correctly, spoon it into a measuring cup and level with a knife. Sifting the flour is not necessary but will result in a slightly lighter texture. It’s essential to bring the eggs, milk, and butter to room temperature before starting to make the batter. Room temperature ingredients will emulsify easily and help you achieve the perfect texture of your vanilla pound cake.
The Recipe How-To
Here’s how you can make a classic Vanilla Pound Cake in just a few easy steps:
Step 1: Preheat Your Oven and Prep the Bundt Pan
Preheat your oven to 350°F (175°C) and grease your bundt pan with soft butter or cooking spray. This will ensure that the cake comes out of the pan easily without sticking.
Step 2: Cream Butter and Sugar
Using an electric mixer, cream together softened unsalted butter and granulated sugar in a large bowl until light and fluffy. This process takes around three to four minutes.
Step 3: Add Eggs & Vanilla Extract
Add large eggs, one at a time, into the butter-sugar mixture. After each egg addition, mix well before adding the next one. Pour vanilla extract into the egg-butter mixture and mix until well combined.
Step 4: Mix Flour, Baking Powder, Baking Soda & Salt
In another bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
Step 5: Combine Flour Mixture and Butter Mixture
Add half of the flour mixture to the butter-egg mixture while continuously mixing with a spatula or wooden spoon. Then add half of the whole milk to make it easier to combine. After mixing well, add the remaining flour mixture followed by the remaining milk until all ingredients are fully combined.
Step 6: Bake
Pour the batter into your greased bundt pan then bake for around 45-50 minutes, or until a toothpick inserted comes out clean from the center of the cake.
Step 7: Cool & Serve
Cool your pound cake in the bundt pan for about 15 minutes before transferring it onto a wire rack to cool down completely. You can then serve it plain or with some simple glaze if you like. Enjoy!
Substitutions and Variations
Much like a musician tuning his instrument to get the perfect sound, as a chef, I know that sometimes, a touch of personalisation can turn an already good recipe into a masterpiece. In case you wish to tweak this Vanilla Pound Cake Recipe just a tad bit or have an allergy, allow me to provide you with some alternative ingredients.
One substitution is for sugar. If you’re looking for a healthier option, you can swap out granulated sugar with honey or maple syrup. Keep in mind that these are both sweeter than sugar and will make your cake denser, so adjust accordingly.
Another substitution is for butter. For those who are mindful of their saturated fat intake, butter can be substituted with unsweetened apple sauce or Greek yoghurt. The resulting cake wouldn’t be as rich, but it will undoubtedly still please your palate.
If you wish to add more texture and flavour variation to the cake, try mixing in some fresh fruit like blueberries, blackberries, or raspberries before baking. Sliced bananas work wonderfully for extra sweetness and moistness.
Speaking of moistness, one of my favourite ways to ensure that this pound cake comes out tender and moist is by adding a little bit of milk. You can swap out ½ cup of the flour with ½ cup of whole milk for an even silkier texture.
You can also switch up the shape of your cake by using different bundt pans or baking cups – whether it be round, rectangular, or even mini versions!
No matter what Substitutions or Variations you decide upon, it’s difficult to go wrong with the Vanilla Pound Cake recipe. Experiment with ingredients and find your perfect balance!
Serving and Pairing
Picture this: it’s Sunday afternoon and the warm smell of freshly baked vanilla pound cake fills your kitchen. As you remove the beautiful bundt cake from the oven, you can’t wait to slice into it and savor a bite of its moist and tender crumb.
This classic vanilla pound cake is perfect on its own, but why stop there? There are several ways to ensure that this delightful pound cake comes alive, whether it’s serving it plain, with a dollop of whipped cream or a drizzle of glaze.
One of my favorite ways to serve this cake is with fresh berries and a scoop of vanilla ice cream, which compliments the flavors perfectly. For a more elevated experience, try pairing it with some raspberry coulis and a sprinkle of powdered sugar. You could also try spreading some lemon curd or jam over each slice for an extra burst of flavor.
If you’re feeling adventurous, you could even add a little milk to the recipe to create a butter cake or infuse some lemon or orange zest into the batter for a citrus twist. The possibilities are endless!
This vanilla pound cake also pairs well with tea or coffee for breakfast or as an afternoon treat. Cut a slice and enjoy it alongside your morning cuppa to start your day off right.
In conclusion, this easy-to-make scratch-made vanilla pound cake is perfect as is but can be paired in several ways to make it even more special. Whether you’re enjoying it for breakfast, brunch or dessert, this classic bundt cake will make any occasion feel just right.
Make-Ahead, Storing and Reheating
Now that you’ve made this delicious vanilla pound cake, you may be wondering how to store it properly. There are several ways to ensure your pound cake comes out moist and tender, even after one or two days of storage.
To store your vanilla pound cake, wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container. You can also store the cake in a plastic zip-top bag, squeezing out any excess air before sealing it shut.
If you want to make this recipe ahead of time, you can keep the vanilla pound cake at room temperature for up to two days. You can also freeze the cake for up to three months, tightly wrapped in plastic wrap and then aluminum foil. Let it thaw at room temperature for several hours before serving.
When reheating the pound cake, remember to slice it first so that the heat can penetrate evenly. You can lightly toast individual slices in a toaster oven or oven heated to 350°F (175°C) for 5-7 minutes until heated through. Alternatively, microwave individual slices on a low setting for 10-15 seconds to warm them up.
Just remember that storing and reheating this classic vanilla pound cake recipe may slightly alter its texture, but it will still taste just as delicious!
Tips for Perfect Results
A classic vanilla pound cake is one that should be moist, tender and bursting with flavor. It’s no secret that making this kind of cake can be a daunting task for mostly novice bakers. But fret not, as a British cuisine chef, I have come across several ways in which you can ensure your pound cake comes out perfect every time you bake it.
The first step towards achieving the perfect pound cake is to ensure that all the ingredients are at room temperature. This includes the butter, eggs and milk. This is important as if any ingredient is colder or hotter than the others, it can lead to an uneven rise during baking.
Another tip for ensuring that your pound cake comes out moist and tender is to measure your flour correctly. Make sure you spoon and level your flour instead of scooping it directly from the container. This prevents heavy packs of flour in your mixture, which could potentially make your cake dry.
To get an even distribution of vanilla flavor in your cake, use good quality vanilla extract. Be sure to add it to the butter and sugar mixture so that it has enough time to infuse before you add other ingredients.
Pound cakes tend to be dense when compared to other cakes, but there’s no rule against making them fluffy. To achieve this texture that everyone loves, cream the butter and sugar together for several minutes until it becomes light in color and texture. You will notice a difference in both texture and taste.
Finally, you can add a little milk to your batter if you want a moister cake. Sometimes, a little milk can go a long way in keeping the cake from drying out.
In conclusion, by following these simple tips my fellow novice bakers we will master the art of creating the perfect vanilla pound cake. With these tips at hand go ahead try this classic vanilla pound cake recipe on your own and watch “how easy” baking it from scratch takes.
FAQ
As a professional chef, I understand that sometimes questions arise during the cooking process or even after you’ve served the dish. That’s why I’ve included this FAQ section to provide answers to some of the most common questions regarding this vanilla pound cake recipe. Whether you’re a novice baker or an experienced one, these responses should help you navigate any hurdles that may arise, so that you can serve up a perfect and delicious cake.
What’s the difference between pound cake and vanilla cake?
There is a distinction between sponge cake and pound cake in terms of their textures, despite the fact that they share the same key ingredients. While sponge cake is airy and light due to the addition of separately whisked egg whites and yolks, pound cake has a denser, firmer consistency.
What makes a pound cake different from a regular cake?
On the menu today is a classic Pound Cake. Unlike American-style butter cake, this dessert is known for its dense texture as it doesn’t rise as much during baking. Its main feature is its richness, which pairs well with light flavors. Typically, it is served plain or with a simple glaze and is baked in either a loaf or Bundt pan.
How do I make sure my pound cake is moist?
When it comes to achieving a mouth-watering and delectable pound cake, there are a few tricks up my sleeve. One of my absolute favorite methods is incorporating a touch of milk, whether it’s buttermilk, heavy whipping cream, or half n half, along with some baking powder. By doing this, the pound cake transforms into a heavenly and velvety delight that will leave you craving for more. It’s like conjuring up a magical spell that results in the most moist and tender pound cake ever!
What’s the difference between bundt cake and pound cake?
A bundt cake and a pound cake differ in terms of ingredients and baking container. A bundt cake can be any type of cake that is baked in a bundt pan. On the other hand, a pound cake is traditionally dense and comprises equal parts of butter, sugar, eggs, and flour, each weighing a pound.
Bottom Line
friends, I urge you to try this Classic Vanilla Pound Cake recipe today! With its moist and tender crumb and irresistible vanilla flavor, it’s a true indulgence that will satisfy your sweet tooth like nothing else.
Not only is this recipe incredibly easy to make from scratch, but it also provides several ways to ensure that your pound cake comes out perfectly every time. You can add a little milk to make it even more moist and tender, or you can experiment with different variations and substitutions to make it your own.
And whether you serve it plain or topped with a simple glaze, this pound cake is the perfect way to round out any meal. So what are you waiting for? Gather your ingredients today and start baking! I promise that you won’t be disappointed.
Vanilla Pound Cake Recipe
Ingredients
- 2 cups sugar
- 1 cup unsalted butter, melted
- 4 eggs
- 4 teaspoons vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
Instructions
- Heat oven to 350°F.
- Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
- Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
- Pour batter into greased and floured 10-inch angel food cake pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.