Vanilla Pound Cake! A beautifully baked cake thats richer and denser than your classic soft butter cake. This has a tight dense crumb but the texture still has a softness to it. The crust bakes golden which compliments the delicious cake inside. Serve plain or with a dollop of luscious yoghurt of your choosing and fresh berries!

Traditionally, pound cake uses a pound of each ingredient being flour, butter, sugar and eggs. Fast forward and with a more modern twist, baking a pound cake these days can be a little different. This recipe still uses those four classic base ingredients but with a few extra included.

What do you need to bake this pound cake?

Butter
Sugar
Flour
Eggs
Baking Powder
Milk
Vanilla

The method is the classic creaming together of the butter and sugar first then the addition of the remaining ingredients. Adding the eggs in one at a time followed by the milk and vanilla. Then you’ll add in your dry flour mixture which is just the flour and baking powder. I chose to add baking powder to this recipe has it adds some lightness and lift to the crumb, so when you’re enjoying your slice, it not overly dense and chewy.

The creaming process can seem tedious with the constant scraping down the sides of your mixing bowl but it’s honestly such a fantastic and simple cake recipe to whip up. The butter contributes to that glorious rich texture and flavour, that’s why you need 200g of it! It is cake after all 😉

Do you enjoy baking pound cake? Or are you more of a butter cake with a fluffier texture kind of person? Either or, I hope if you decide to give this recipe a try that you enjoy! x

Vanilla Pound Cake

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Author: Wholesome Patisserie
Total Time: 1 hour 5 minutes
Yield: Serves 6-8 1x

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Description

A beautifully baked cake thats richer and denser than your classic soft butter cake. This has a tight dense crumb but the texture still has a softness to it. The crust bakes golden which compliments the delicious cake inside. Serve plain or with a dollop of luscious yoghurt of your choosing and fresh berries!

Ingredients

Scale

2 cups (300g) plain all purpose flour
1 tsp baking powder
200g unsalted butter, softened at room temperature
3/4 cup (140g) caster sugar, raw or white I use raw
4 large eggs, at room temperature
2 Tbsp (30ml) milk of choice, I use almond, at room temperature
2 tsp vanilla bean extract

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Instructions

Preheat oven to 180ºC (356ºC). Line a 9” x 5“ rectangle baking pan with parchment paper. Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges. Set aside.
In a medium sized mixing bowl, add flour and baking powder, whisk until well combined.
In a large mixing bowl, or the bowl of an electric stand mixer fitted with the paddle, add softened butter and caster sugar. Beat on medium speed for 2 minutes until mixture turns light/pale yellow and creamy in texture, scraping down the sides as needed.
Add eggs one at a time, beating after each addition until well combined.
Beat through milk and vanilla until just combined.
Add all of the flour and baking powder mixture. Beat until just combined and it begins to form a soft but thick batter, it will be quite thick, like a soft dough. Mixing through any remaining pockets of flour but ensuring not to over-mix.
Spoon into lined pan and smooth out top evenly. As the batter is thick, it will take some patience to spread it all out.
Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Part of the top will be cracked open and loaf will be golden all over.
Remove and cool in pan for 10 minutes.
Carefully remove from pan and turn out onto a wire rack to cool completely.
Serve and enjoy!
Store in an airtight container, in a dark pantry, for 5 days.

Prep Time: 20min
Cook Time: 45min