Vanilla Pound Cake
This delightful Vanilla Pound Cake is simple to make and offers a rich, creamy comfort food experience that's perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups 2 ½ cups all-purpose flour Sifted
- 1 tsp 1 tsp baking powder
- 0.5 tsp ½ tsp salt
Wet Ingredients
- 1 cup 1 cup unsalted butter, softened Room temperature
- 2.5 cups 2 ½ cups granulated sugar
- 5 large 5 large eggs Room temperature
- 1 tbsp 1 tbsp pure vanilla extract
- 1 cup 1 cup whole milk Room temperature
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan and dust it with flour.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a mixer, beat the softened butter and sugar on medium speed for 3-5 minutes until fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Reduce the mixer speed to low and alternate adding the dry ingredients and milk until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
Baking
- Bake for 70-80 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Serving
- Dust with powdered sugar if desired, slice, and serve.
Notes
Store covered at room temperature for 2-3 days or refrigerate for about a week. Cake can be frozen for up to 3 months, thaw and warm slightly in the oven before serving. Optional: add a pinch of spice like cinnamon or nutmeg to enhance flavors.