A vanilla pound cake is a classic dessert that brings comfort and delight with every bite. This rich and buttery cake is perfect for any occasion, whether it's a family gathering, a special celebration, or just a simple treat to enjoy with your afternoon tea. The recipe is straightforward, making it an excellent choice for both novice and experienced bakers.
Most of the ingredients for this vanilla pound cake are common pantry staples. However, make sure you have vanilla extract on hand, as it is essential for that signature flavor. If you don't usually bake, you might need to pick up baking powder as well. These items are usually found in the baking aisle of your supermarket.
Ingredients for Vanilla Pound Cake Recipe
Butter: Provides the rich, creamy base for the cake's texture.
Sugar: Adds sweetness and helps to create a tender crumb.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Infuses the cake with a warm, aromatic flavor.
All-purpose flour: Forms the structure of the cake.
Baking powder: Helps the cake rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and helps to create a smooth batter.
Technique Tip for This Recipe
When creaming the butter and sugar together, make sure the butter is at room temperature. This ensures it will incorporate air properly, resulting in a lighter and fluffier cake. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes until the mixture is pale and fluffy. This step is crucial for achieving the perfect texture in your vanilla pound cake.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, providing a similar texture and moisture content.
butter - Substitute with coconut oil: Coconut oil offers a dairy-free alternative and adds a subtle coconut flavor to the cake.
sugar - Substitute with honey: Honey can be used to add natural sweetness, though it may slightly alter the texture and flavor.
sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but may make the batter slightly more liquid.
eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg to create a vegan alternative.
eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg to maintain moisture and add a hint of fruitiness.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cake.
vanilla extract - Substitute with maple extract: Maple extract can add a rich, sweet flavor as an alternative to vanilla.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a denser texture and a slightly nutty flavor.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, maintaining a similar texture.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.
salt - Substitute with sea salt: Sea salt can be used in the same amount to provide a similar flavor.
salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its coarser texture.
milk - Substitute with almond milk: Almond milk provides a dairy-free alternative with a mild flavor.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the cake more tender.
Other Alternative Recipes Similar to This
How to Store / Freeze Your Pound Cake
To keep your vanilla pound cake fresh and moist, first ensure it has completely cooled on a wire rack.
Wrap the cake tightly in plastic wrap, ensuring no part of the cake is exposed to air. This helps maintain its moisture and prevents it from drying out.
For an extra layer of protection, place the wrapped cake in an airtight container or a resealable plastic bag. This will shield it from any external odors and keep it fresh for up to 3-4 days at room temperature.
If you prefer to refrigerate your dessert, follow the same wrapping steps and store it in the fridge. This can extend its freshness for up to a week. Remember to bring it to room temperature before serving for the best texture and flavor.
To freeze your vanilla pound cake, start by wrapping it in plastic wrap as mentioned earlier. Then, wrap it again in aluminum foil to prevent freezer burn and preserve its taste.
Label the wrapped cake with the date and type of dessert to keep track of its storage time. Frozen pound cake can be stored for up to 3 months.
When you're ready to enjoy your frozen vanilla pound cake, thaw it in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for a few hours.
If you want to serve the cake warm, you can reheat individual slices in the microwave for about 10-15 seconds. This will bring back that freshly baked feel and enhance the vanilla aroma.
How to Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Wrap the vanilla pound cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moisture and texture.
Microwave Method: Place a slice of vanilla pound cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be careful not to overheat, as it can make the cake rubbery.
Steaming Method: If you have a steamer, this is a great way to reheat without drying out the vanilla pound cake. Place the cake on a heatproof plate and steam for about 5 minutes. This method keeps the cake moist and soft.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Wrap the vanilla pound cake in foil and place it in the toaster oven. Heat for about 10 minutes. This method is quicker than a conventional oven and still maintains the cake's texture.
Skillet Method: Heat a non-stick skillet over low heat. Place a slice of vanilla pound cake in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the cake a slightly crispy edge while keeping the inside moist.
Double Boiler Method: Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the vanilla pound cake in the bowl and cover it. Heat for about 5-7 minutes. This gentle method prevents the cake from drying out.
Best Tools for This Recipe
Oven: Used to bake the pound cake at a consistent temperature of 350°F (175°C).
Loaf pan: The baking vessel where the pound cake batter is poured and baked.
Mixing bowl: A large bowl used to combine and mix the ingredients.
Hand mixer: An electric tool used to cream the butter and sugar together until light and fluffy, and to beat in the eggs.
Whisk: Used to whisk together the flour, baking powder, and salt.
Measuring cups: Used to measure out the ingredients like butter, sugar, flour, and milk accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract, baking powder, and salt.
Spatula: Used to scrape down the sides of the mixing bowl to ensure all ingredients are well incorporated.
Toothpick: Used to check if the cake is done by inserting it into the center of the cake; it should come out clean.
Wire rack: Used to cool the cake completely after it has been removed from the loaf pan.
How to Save Time on This Recipe
Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.
Room temperature butter: Use softened butter to ensure it creams quickly with sugar.
One-bowl method: Mix dry ingredients in a separate bowl first, then add them to the wet mixture to streamline the process.
Use a stand mixer: A stand mixer can speed up the creaming and mixing steps.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Line the pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.
Vanilla Pound Cake
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1 cup Sugar
- 4 Eggs large
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
More Amazing Recipes to Try 🙂
- Peach Parfait Recipe10 Minutes
- Peach Crumble Recipe1 Hours
- Mixed Berry Crumble Recipe55 Minutes
- Mango Panna Cotta Recipe4 Minutes
- Mango Coconut Sorbet Recipe10 Minutes
- Gingerbread Loaf Recipe1 Hours 5 Minutes
- Cinnamon Swirl Coffee Cake Recipe1 Hours
- Chocolate Sponge Cake Recipe50 Minutes
Leave a Reply