Description
A tender, moist, and richly vanilla-flavored pound cake with a dense crumb, perfect for afternoon tea, celebrations, or simple desserts. Straightforward and forgiving for bakers of all levels.
Ingredients
Unsalted Butter, softened
3 cups Granulated Sugar
5 Large Eggs, room temperature
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
1/4 teaspoon Salt
1/2 cup Whole Milk
Instructions
Preheat oven to 325°F (170°C) and prepare a bundt or loaf pan with nonstick spray or butter.
In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together flour and salt.
Add half the dry ingredients to the butter mixture, then alternate with milk (starting and ending with dry ingredients), mixing until just combined.
Pour batter into prepared pan and smooth top.
Bake for 60-75 minutes, until golden and a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
Use room-temperature eggs for better emulsification.
For drier extracts or alcohol-free vanilla, ensure it’s labeled alcohol-free.
Serve plain, dusted with sugar, or with seasonal fruits.
Store in an airtight container at room temperature up to 2 days.
- Prep Time: 20
- Cook Time: 75
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 0.6g
- Protein: 5g
- Cholesterol: 120mg