This vanilla pound cake is a delightful combination of rich flavors, moist texture, and a buttery aroma that will make your kitchen smell heavenly. Its simplicity is what makes it stand out—using everyday ingredients like butter, sugar, eggs, and vanilla, you’ll create a cake that feels like a comforting hug in every bite. Each slice offers a dense, yet tender crumb that’s perfectly balanced with the sweet essence of vanilla. Whether you’re enjoying it with coffee, serving it for dessert, or gifting it to someone special, this cake is bound to become a favorite in your baking repertoire.
Why You’ll Love This Recipe
You’ll fall in love with this vanilla pound cake for its foolproof nature and rich, buttery flavor. The combination of whole eggs and yolks gives the cake an incredibly tender crumb, while the creamed butter and sugar create a moist, melt-in-your-mouth texture. You’ll appreciate the classic vanilla flavor that shines through, and the way the cake holds its shape, making it perfect for slicing. It’s an easy recipe that delivers impressive results every time, and with a few simple tips, you can ensure that it bakes perfectly. Whether you’re an experienced baker or just starting out, this recipe is sure to become a staple.
The Perfect Occasion
This vanilla pound cake is perfect for any occasion. Its simplicity makes it an ideal choice for everyday enjoyment, but it’s also a great option for special events like birthdays, tea parties, or holiday gatherings. Serve it with a dollop of whipped cream and fresh berries for an elegant dessert, or simply enjoy it as is with a cup of coffee or tea. The cake’s rich flavor and sturdy texture also make it perfect for layering or topping with frosting or glazes, so you can easily dress it up for celebrations.
Decoration Tips
While this vanilla pound cake is beautiful on its own, you can add a few decorative touches to make it even more special. After the cake has cooled, dust the top with powdered sugar for a simple yet elegant finish. You can also drizzle a vanilla glaze over the top by mixing powdered sugar, vanilla extract, and a bit of milk for a sweet, glossy topping. Fresh fruit, such as raspberries or sliced strawberries, can add a pop of color and a refreshing contrast to the buttery richness of the cake. For a festive touch, consider sprinkling the top with toasted almonds or edible flowers.
Ingredients:
- 230g butter, softened
- 300g all-purpose flour
- 220g white sugar
- 2 whole eggs
- 4 egg yolks
- 8g baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 110ml whole milk
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Grease and flour a loaf pan that measures about 23x12x10 cm (or a similar size). Be sure to fill the pan only three-quarters of the way with batter to allow for proper rising.
- Cream the Butter and Sugar: In the bowl of a stand mixer, add the softened butter and sugar. Beat on medium speed for about 5 minutes until the mixture is light and fluffy, scraping down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Mix the Eggs: In a small bowl, lightly beat the whole eggs and egg yolks together with a fork or whisk until just combined. Gradually add the egg mixture to the butter and sugar, beating continuously to avoid curdling. Add the eggs in small batches, ensuring each addition is fully incorporated before adding more.
- Combine the Milk and Vanilla: In a separate small bowl or measuring cup, mix the whole milk with the vanilla extract. Set aside.
- Incorporate the Dry and Wet Ingredients: Sift together the flour, salt, and baking powder. Add the dry ingredients to the batter in three portions, alternating with the milk-vanilla mixture. Start with a third of the dry ingredients, mix briefly, then add half of the liquid mixture. Repeat, finishing with the last third of the dry ingredients. Mix just until no streaks of flour remain—do not overmix to ensure a tender crumb.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Begin checking the cake at the 30-minute mark to avoid over-baking.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully turn the cake out onto a wire rack and let it cool completely before slicing.
Note: Pre-beating the eggs and yolks together helps prevent the cake batter from splitting, ensuring a smooth, consistent texture with an incredibly tender crumb.
Enjoy the rich, buttery, and vanilla-infused goodness of this perfect pound cake!
Enjoy!
