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Vanilla Pound Cake

This delicious Vanilla Pound Cake is a classic dessert that is moist, flavorful, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups 2 ½ cups (320g) all-purpose flour
  • 1 tsp 1 tsp baking powder
  • 0.5 tsp ½ tsp salt
Wet Ingredients
  • 1 cup 1 cup (227g) unsalted butter, softened Make sure it's at room temperature.
  • 2.5 cups 2 ½ cups (500g) granulated sugar
  • 5 large 5 large eggs, room temperature
  • 1 tbsp 1 tbsp pure vanilla extract
  • 1 cup 1 cup (240ml) whole milk, room temperature

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray, then dust it with flour.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Mixing
  1. In a mixer, beat the softened butter and sugar on medium speed for 3-5 minutes until pale yellow and fluffy.
  2. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  3. Reduce mixer speed to low and alternately add the dry ingredients and milk in three parts, mixing until just combined.
Baking
  1. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70-80 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Serving
  1. Dust with powdered sugar if desired, slice, and serve.

Notes

Store the Vanilla Pound Cake at room temperature for about 3 days, or in the fridge for up to a week. It freezes well for up to 3 months. Let it thaw at room temperature and warm in the microwave if desired.