Classic Vanilla Pound Cake

 

Classic Vanilla Pound Cake: A Timeless Dessert You’ll Always Come Back To

There’s something undeniably special about the Classic Vanilla Pound Cake. It’s simple, elegant, and comforting—made with humble ingredients yet bursting with rich flavor. Whether enjoyed with a cup of coffee in the morning, served with berries and whipped cream for dessert, or just eaten warm out of the oven, this old-fashioned favorite always hits the spot.

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🍰 A Cake with History

The name “pound cake” dates back to the 1700s, when the original recipe called for a pound each of flour, butter, sugar, and eggs—making it easy to remember and reliably delicious. Over time, bakers have refined the proportions and added flavors, but the essence remains: a dense, buttery cake with a soft, tender crumb and a rich vanilla aroma that fills the kitchen as it bakes.

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🧈 Ingredients for Classic Vanilla Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs, room temperature

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup whole milk

• 1 tablespoon pure vanilla extract

Optional: Add ½ teaspoon almond extract for a subtle twist or a dusting of powdered sugar for presentation.

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👩‍🍳 How to Make It:

1. Preheat the oven to 350°F (175°C). Grease and flour a standard loaf pan or bundt pan.

2. Cream the butter and sugar together in a large bowl until light and fluffy—about 3–5 minutes. This step is key for that perfect pound cake texture.

3. Add the eggs, one at a time, mixing well after each addition.

4. In a separate bowl, sift together flour, baking powder, and salt.

5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

6. Stir in the vanilla extract (and almond extract, if using).

7. Pour the batter into the prepared pan, smoothing the top.

8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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🌟 Tips for the Perfect Pound Cake:

• Room temperature ingredients are a must. They blend better and create a smoother batter.

• Don’t overmix the batter—this can make the cake dense.

• Want a crisp, sugary crust? Dust the greased pan lightly with granulated sugar before adding the batter.

• This cake freezes beautifully—wrap tightly and store for up to 3 months.

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🍓 Serving Suggestions:

The beauty of vanilla pound cake is how versatile it is:

• Serve plain with a cup of tea or coffee.

• Top with fresh berries and whipped cream.

• Add a scoop of vanilla ice cream and caramel drizzle for an indulgent dessert.

• Toast a slice and spread with butter or jam for breakfast.

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❤️ Why This Cake Never Goes Out of Style

The Classic Vanilla Pound Cake is a true kitchen staple. It’s timeless, endlessly adaptable, and always delicious. Whether you're baking it for a family gathering, a holiday table, or just because you need a sweet pick-me-up, this recipe delivers every single time.

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Ready to bake? Dust off your loaf pan, grab that vanilla extract, and enjoy the sweet, buttery magic of this classic dessert.