Description
A delightful vanilla pound cake with a tender crumb and rich buttery flavor, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 5 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
Instructions
- Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan, dusting it with flour.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat softened butter and granulated sugar on medium speed for 3-5 minutes until pale yellow and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Reduce mixer speed to low and gradually add dry mixture in three portions, alternating with milk, mixing until just combined.
- Transfer batter to the prepared Bundt pan and smooth the top.
- Bake for 70-80 minutes or until a toothpick comes out clean. Check at the 70-minute mark.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.
Notes
For a dairy-free option, substitute whole milk with almond milk. Serve warm with whipped cream and fresh berries.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pound cake, vanilla cake, dessert, baking