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Easy Vanilla Pound Cake

Rich, dense vanilla pound cake with buttery flavor and perfect texture, ideal for any occasion or as a base for creative desserts.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Classic
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 2 tsp vanilla extract pure
  • 1 cup whole milk

Equipment

  • Electric mixer
  • Bundt pan or loaf pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar with electric mixer for 5-7 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternately add dry ingredients and milk to butter mixture, beginning and ending with flour mixture.
  6. Mix each addition just until combined to avoid overworking the batter.
  7. Pour batter into prepared pan and spread evenly. Tap gently to release air bubbles.
  8. Bake for 60-75 minutes until toothpick inserted in center comes out clean or with few moist crumbs.
  9. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before serving.

Notes

For best results, ensure all ingredients are at room temperature. Cake can be stored covered at room temperature for up to one week or frozen for up to 3 months.