I often have cravings for eating cakes in the middle of a week. I truly believe that you don’t need any special occasion to bake cakes or to indulge every once in a while.

WHY I SHOULD TRY THIS VANILLA POUND CAKE RECIPE?

This Vanilla Pound Cake recipe is perfect for the mid-week indulgence as it’s not too sweet, very easy to prepare and can be paired with different things to make a fancy dessert. I often prepare it in advance and keep it if I have guests coming over on the weekend. In the coming weeks, I shall share with you different deserts that you can prepare using this Vanilla Pound Cake as a base.

SOME USEFUL TIPS

Using parchment paper helps prevent the cake from sticking to the pan and is also easier to clean. Hence, I am always team Parchment paper. (Affiliate link)

CAN I MAKE IT IN ADVANCE AND STORE IT?

Definitely! I do it all the time.

You can store pound cake in the refrigerator in an airtight container for up to 1 week. Or, you can slice the cake, wrap them in freezer wrap or an aluminum foil and freeze them for up to 4-6 months. Before eating just thaw the cake slices at room temperature.

You can also use my homemade Vanilla Extract recipe to make this Cake.

I am also linking the Black + Decker hand held mixture (affiliate link) that I used. Mine is an older version but this one does the same job and looks classier.

You can connect with me on my page on Instagram.

Print Recipe

Vanilla Pound Cake

This is one of the easiest cakes to make with very few ingredients. For me, this cake is associated to my childhood memories spent with my grandfather who used to get this cake from a local bakery. When I tried to recreate it, I realized its very easy to make pound cake at home. This cake also works great when paired with different deserts.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American, European, Italian

Keyword: cake, dessert, easy, pound cake, tasty, vanilla

Servings: 6

Author: Upasana Sampat

Ingredients

½ cup Unsalted Butter at room temperature
1 cup Granulated Sugar
3 Large Eggs
½ cup Whole milk
½ tsp Vanilla Extract
1 & 1/2 cup All Purpose Flour
1/4 tsp Baking Powder
1/8 tsp Baking Soda
1/4 tsp Salt.

Instructions

Preheat the oven to 350 Degree F.
Spray non-stick cooking spray on a 8.5 x 4.5 inches loaf pan. Place a parchment paper on the inside of the loaf pan and keep it aside.
Using an electric hand mixer on high speed, beat ½ cup unsalted butter (at room temperature) and 1 cup granulated sugar together in a mixing bowl, until they are well combined and creamy.
Now one by one add 3 large eggs to the mixing bowl and whisk it until they become light and fluffy. (It should take 2-3 mins).
Mix in ½ cup whole milk and ½ tsp Vanilla Extract.
Add 1 and ½ cup of All-Purpose Flour, ¼th tsp Baking Powder, 1/8th Baking Soda, 1/4th tsp Salt and mix everything together using a spatula until well combined. Do not over mix it.
Pour the batter into the prepared loaf pan. With the help of the back of the spatula, smooth out the top so its even.
Place the pan in the middle rack of the oven and cook it for 1 hour. Remove it and pierce the center of the cake with a toothpick. If it comes out clean then its fully cooked. If not, put it back in the oven for couple of more minutes.
Let it cool for 20 mins. Then carefully remove the cake with the parchment paper from the loaf pan. Detach the parchment paper.
Cut the loaf in 1 and ½ inch slices and serve.