Homemade Vanilla Pound Cake

Introduction

There’s something truly comforting about a homemade pound cake. Its golden crust, rich buttery flavor, and tender crumb make it a timeless dessert that never goes out of style. Whether enjoyed plain with a hot cup of coffee, dressed up with a drizzle of glaze, or paired with fresh fruit and whipped cream, this cake always finds its way to family tables and special gatherings. The best part? It’s simple, reliable, and bakes up beautifully every time. This recipe will guide you step by step so you can create a bakery-quality pound cake right in your own kitchen.

Ingredients

• 2 cups (450 g) unsalted butter, softened

• 3 cups (600 g) granulated sugar

• 6 large eggs, room temperature

• 4 cups (480 g) all-purpose flour, sifted

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• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup (240 ml) whole milk, room temperature

• 2 teaspoons pure vanilla extract

Instructions

1. Prepare the oven and pan:
   Preheat your oven to 325°F (165°C). Grease and flour a tube pan or Bundt pan, making sure every corner is coated to prevent sticking.

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2. Cream butter and sugar:
   In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth. Add the sugar gradually and continue beating until light and fluffy, about 5 minutes.

3. Add the eggs:
   Add the eggs one at a time, mixing well after each addition. This step ensures the cake’s texture stays light and moist.

4. Mix dry ingredients:
   In another bowl, sift together the flour, baking powder, and salt. This keeps the batter smooth and prevents lumps.

5. Combine mixtures:
   Slowly add the flour mixture into the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix on low speed and avoid overmixing.

6. Add flavoring:
   Stir in the vanilla extract until fully incorporated. The batter will be rich, creamy, and thick.

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7. Bake the cake:
   Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and serve:
   Allow the cake to cool in the pan for about 15 minutes before carefully removing it. Transfer to a wire rack and let it cool completely before slicing.

Conclusion

This homemade vanilla pound cake is the perfect balance of simplicity and indulgence. The outside bakes to a crisp golden crust, while the inside stays soft and buttery, melting in your mouth with every bite. It’s a versatile treat that can be enjoyed plain, topped with powdered sugar, or served alongside fresh berries for a touch of elegance. No matter how you choose to enjoy it, this cake is sure to become a family favorite and a recipe you’ll return to again and again.