A Nostalgic Dessert That Was a Crowd-Pleaser in the ’80s and ’90s
Timeless Vanilla Pound Cake
This classic vanilla pound cake is a beloved treat, celebrated for its rich, buttery flavor and soft, tender crumb. Ideal for afternoon tea, brunch, or special occasions, this recipe produces a moist, flavorful cake every single time.
Ingredients
Wet Ingredients
- Unsalted butter, room temperature – 1 cup (2 sticks)
- Granulated sugar – 1 1/2 cups
- Large eggs, room temperature – 4
- Vanilla extract – 2 tsp
- Whole milk, room temperature – 1/2 cup
Dry Ingredients
- All-purpose flour – 2 cups
- Baking powder – 1 tsp
- Salt – 1/2 tsp
Instructions
Prep the Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Cream Butter and Sugar
Beat butter and sugar together until light and fluffy.
Add Eggs & Vanilla
Mix in eggs one at a time, beating well after each addition. Stir in the vanilla.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Together
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Bake
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve
Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
Serving Suggestions
Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. This cake also makes a wonderful base for trifles and layered desserts.
Enjoy this timeless, buttery classic that never goes out of style