Easy vanilla pound cake has subtle yet rich buttery and vanilla flavours. It is delicate, moist, and light with a golden brown tender crust. This cake is delicious on its own with no frostings or toppings. It is a warm and welcoming treat that can be enjoyed at any time of the day, from breakfast to dessert.
This easy vanilla pound cake recipe is perfect for home cooks just starting their baking journey. The sheer simplicity of the ingredients and process involved will make it one of your favourites. With minimum effort, you can create a decadent rich dessert in your humble kitchen.
But one of the reasons why I love pound cake is its subtle flavours. It has perfectly balanced flavours and sweetness that exist in perfect harmony with each other.
Even though this vanilla pound cake needs no frosting or toppings to be enjoyed it is actually a wonderful companion for fruits, curds, sauces, or fruit fillings cause of its subtle flavours.
This recipe makes a small pound cake perfect for bachelors or small families.
Ingredients used
Eggs
All-purpose Flour
Cornflour
Milk
Vanilla extract
Baking powder
Salt
Sugar
Butter
How to make easy vanilla pound cake?
Making of this pound cake involves some super simple steps as follow:-
Wet ingredients: In a bowl mix milk, eggs, and, vanilla together.
Dry ingredients: sift all-purpose flour, cornflour, baking powder, and salt together. Add sugar into the mix as well.
Combining: Into the dry mix add butter. Add egg-milk mix in three parts by mixing between each addition.
Baking and Cooling: pour the batter into a loaf pan. Bake till the cake achieves a golden crust and the skewers inserted in the cake come out clean. After 10 minutes place the cake on a wire rack to cool completely before serving.
Tips
- Properly measure your ingredients especially the dry ingredients to make sure your cake ends up with proper texture.
- Make sure eggs, butter, and milk are at room temperature to ensure proper mixing.
- Do not over-mix the batter for proper texture.
- Rotate your pan halfway through baking time to ensure proper baking.
- If the pound cake browns too much with the interior under-cooked, wrap a foil paper on top of the cake pan and continue baking.
- Remove the cake from the pan after 10 minutes to a wire rack otherwise the cake may end up soggy.
How to store vanilla pound cake?
I prefer to have my cake fresh and warm with all flavours and aromas intact. But there are ways to store leftovers as well. Tightly wrap this cake with cling wrap and store it at room temperature for 5 days and freeze for up to 3 months.
If you liked this recipe try out these!
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Easy Vanilla Pound Cake
Ingredients
- 80 g Flour ⅔ cup
- 10 g Cornflour 2 tbsp
- ¼ tsp Salt
- ½ tsp Baking powder
- 110 g Butter (room temperature, unsalted) ½ cup
- 2 Eggs (room temperature)
- 100 g Sugar 6½ tbsp
- 5 g Vanilla Extract 1 tsp
- 30 g milk ⅛ cup
Instructions
- Preheat the oven to 180°C/350°F.
- Grease and line a 14×6.5 cm loaf pan with parchment/ butter paper.
- In a small bowl mix milk, eggs, and vanilla extract. Set it aside.
- In a bowl sift in flour, cornflour, baking powder, and salt.
- Add sugar and give it a mix
- Into the dry ingredients add butter and ⅓rd part of the milk-egg mixture. Beat on a low speed till ingredients have just been incorporated.
- Add the rest of the milk-egg mixture in two parts. Beat on low speed after each addition only till everything is properly mixed. (do not over-mix).
- Pour the batter in to loaf pan.
- Bake at 180°C/350°F for 30-40 minutes or until a skewer comes out clean.
- After 5-10 minutes take the cake from the pan and place it on a wire rack to cool completely.
- Dust with sugar powder before serving. (optional)
Notes
-
- Properly measure your ingredients, especially the dry ingredients to make sure your cake ends up with proper texture.
- Make sure eggs, butter, and milk are at room temperature to ensure proper mixing.
- Do not over-mix the batter for proper texture.
- Rotate your pan halfway through baking time to ensure proper baking.
- If the pound cake browns too much with the interior under-cooked, wrap a foil paper on top of the cake pan and continue baking.
- Remove the cake from the pan after 10 minutes to a wire rack otherwise the cake may end up soggy.