Classic Vanilla Pound Cake

The classic vanilla pound cake is a timeless, beloved dessert. Its name comes from the traditional recipe: a pound each of flour, butter, sugar, and eggs. This ratio creates a dense, rich, and incredibly tender crumb with a beautiful, buttery flavor.

Here is a detailed, foolproof recipe for a perfect classic vanilla pound cake.

Classic Vanilla Pound Cake

This recipe stays true to the spirit of the original but is scaled for a standard loaf pan and includes modern techniques for the best texture.

Yields: 1 loaf (about 8-10 servings)
Prep time: 15 minutes
Cook time: 55-70 minutes
Cooling time: 2 hours

Ingredients:

• 1 ½ cups (180g) all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature

• 1 cup (200g) granulated sugar

• 4 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• ¼ cup (60ml) whole milk or buttermilk, at room temperature (buttermilk adds a slight tang and tenderness)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that overhangs on the two long sides. This will make removing the cake incredibly easy.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter on medium-high speed until smooth and creamy, about 1-2 minutes. Gradually add the sugar and beat on high speed for 3-5 minutes, until the mixture is very light, pale, and fluffy. This step is crucial for creating a fine crumb.

4. Add Eggs and Vanilla: Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed. Mix in the vanilla extract.

5. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the flour mixture in two or three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined. Do not overmix. Overmixing will develop the gluten and make the cake tough.

6. Bake: Pour the thick batter into the prepared loaf pan and smooth the top with a spatula. For a classic crack, you can run a spatula down the center of the batter to create a shallow seam.

   • Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.

   • The baking time can vary, so start checking at 55 minutes. The top should be golden brown and spring back when lightly touched.

7. Cool Completely: Let the cake cool in the pan on a wire rack for 20 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and place it on the wire rack to cool completely for at least 2 hours before slicing. This is non-negotiable. Pound cake is dense and needs this time to set; slicing it warm will cause it to crumble.

Secrets to a Perfect Pound Cake:

• Room Temperature Ingredients: This is the #1 rule. Room temperature ingredients (butter, eggs, milk) emulsify better, creating a smooth, uniform batter that rises evenly. Cold ingredients can cause the batter to curdle.

• Proper Creaming: Creaming the butter and sugar for a full 3-5 minutes incorporates air into the butter, which is the primary leavening agent (along with the baking powder). This gives the cake its structure and light texture.

• Don’t Overmix After Adding Flour: Once you add the flour, mix only until the streaks disappear. Overmixing develops gluten, leading to a tough, chewy cake.

• Oven Thermometer: Ovens often run hot or cold. An inexpensive oven thermometer ensures your temperature is accurate, which is critical for baking time.

• The “Pound” in Pound Cake: For the true traditional version, use 1 lb each of butter, sugar, eggs, and flour. This typically requires a large 10-12 cup Bundt pan and a longer baking time (often 60-90 minutes).

Variations:

• Lemon Pound Cake: Add the zest of 2 lemons to the sugar and rub it together with your fingers before creaming with the butter. Substitute lemon juice for the milk.

• Almond Pound Cake: Substitute 1 teaspoon of almond extract for the vanilla extract. Fold in ½ cup of sliced almonds into the batter.

• Brown Sugar Pound Cake: Substitute ½ cup of the granulated sugar with packed light brown sugar for a deeper, caramel-like flavor.

Enjoy a slice of this simple, perfect cake with a cup of coffee or tea, or dressed up with fresh berries and whipped cream!