Easy Vanilla Pound Cake

Shilpa

This easy vanilla pound cake is heavy and dense yet has a melt-in-mouth softness. Loaded with butter flavour this pound cake can be made with just pantry staples in under an hour.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 1 loaf

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Ingredients Method Notes

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

Method

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

1. Properly measure your ingredients, especially the dry ingredients to make sure your cake ends up with proper texture.
2. Make sure eggs, butter, and milk are at room temperature to ensure proper mixing.
3. Do not over-mix the batter for proper texture.
4. Rotate your pan halfway through baking time to ensure proper baking.
5. 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.
6. Remove the cake from the pan after 10 minutes to a wire rack otherwise the cake may end up soggy.