Craving a classic dessert that’s effortlessly elegant? This Old-Fashioned Vanilla Pound Cake is a simple cake recipe perfect for any occasion, offering rich flavor and a tender crumb without any fuss. You’ll love how easy it is to create this beloved treat right in your own kitchen.
Key Ingredients & Substitutions:
- All-Purpose Flour: For best results, use unbleached.
- Granulated Sugar: Creates the essential sweetness and texture.
- Unsalted Butter: Use softened butter for proper creaming.
- Large Eggs: Bring structure and richness to your simple cake recipe.
- Pure Vanilla Extract: Don’t skimp on this for authentic vanilla flavor.
- Milk: Any dairy or non-dairy milk works here.
- Baking Powder: Ensures a light lift.
Ingredients:
Main:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) milk, at room temperature
Optional (for glaze):
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 10-12 slices
- Tools Needed: 9×5 inch loaf pan or bundt pan, electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or a 10-cup bundt pan thoroughly to prevent sticking.
2. Whisk Dry Ingredients Together
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later use. This simple cake recipe requires careful measurement of dry ingredients.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This can take about 3-5 minutes, creating the foundation for your delicious simple cake.
4. Beat in Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until just combined. Don’t overmix at this stage.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, ensuring you scrape down the sides of the bowl. Be careful not to overmix the batter for your simple cake recipe.
6. Bake Your Pound Cake
Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. If you’re making a glaze, whisk powdered sugar and milk/lemon juice until smooth, then drizzle over the cooled simple cake.
Variation Ideas:
- Lemon Pound Cake: Add 2 teaspoons of lemon zest to the batter for a bright citrus flavor.
- Almond Pound Cake: Substitute 1 teaspoon of almond extract for some of the vanilla.
- Chocolate Chip: Fold in 1 cup of mini chocolate chips during the last step of mixing the batter.
Storage Instructions:
Store your Old-Fashioned Vanilla Pound Cake at room temperature, tightly covered, for up to 3-4 days. For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why is my pound cake dry?
A: You might have overbaked it or used too much flour. Ensure your oven temperature is accurate and measure flour correctly.
Q: Can I use cold butter and eggs?
A: For the best texture, always use room temperature butter and eggs. This helps them cream together properly and emulsify into the batter.
Q: Why did my cake sink in the middle?
A: This can happen from opening the oven door too early, overmixing the batter, or an incorrect oven temperature.
Q: Can I make this in a different size pan?
A: Yes, but baking times will vary. Adjust accordingly and use the skewer test for doneness.
Q: How do I get a perfectly golden crust?
A: Ensure your oven is preheated properly and don’t open the door frequently during baking. The sugar in the recipe will naturally caramelize.
Q: Is this a difficult simple cake recipe to make?
A: Absolutely not! This is a fantastic simple cake recipe for beginners, using basic techniques and common ingredients.