Easy Vanilla Pound Cake
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.
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.