Desserts have come a long way, but there’s something truly wholesome about this Vanilla Pound Cake, a cake that has continued into the modern age unaltered since first conceived hundreds of years ago. The cake is rich and moist and buttery, with that tantalizing vanilla fragrance in each bite. It’s just the right amount of sweet, making it a brilliant dessert after dinner or a treat for tea time! There’s an indulgence that feels rustic and honest with the Vanilla Pound Cake. Help yourself to a slice or two!
Ingredients
- 1 cup unsalted butter, room temperature, plus more, to taste, for greasing the pan
- 2 cups all-purpose flour, spooned and leveled, plus more, to taste, for dusting the pan
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Using the extra butter, grease an 8 1/2×4 1/2-inch loaf pan, then using the extra flour, lightly dust the greased pan.
Step 3 –Using an electric mixer, beat the remaining 1 cup of the butter and the sugar together until it is light and fluffy.
Step 4 –Add the eggs, one at a time, beating well after each addition.
Step 5 –Add the vanilla and the salt to the butter mixture.
Step 6 –With the mixer on low, gradually add the remaining 2 cups of the flour, beating until just combined. Do not overmix.
Step 7 –Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Tent the loaf pan with aluminum foil if it is browning too quickly.
Step 8 –Let the cake cool in the pan for 15 minutes.
Step 9 –Invert the cake onto a wire rack and turn it upright to cool completely.
Step 10 –Slice and serve.
