Classic Vanilla Pound Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 ½ cups (340g) unsalted butter, softened 1 ½ cups (340g) unsalted butter, softened
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 6 large eggs, at room temperature 6 large eggs, at room temperature
• 1 tablespoon (15ml) pure vanilla extract 1 tablespoon (15ml) pure vanilla extract
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 52g (36g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.
2. 2.
   In a medium bowl, whisk together the flour and salt. Set aside.
3. 3.
   In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
6. 6.
   Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. 7.
   Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Eggs — To achieve the best texture, use room temperature eggs.
• Flour — Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife.
• Vanilla extract — Opt for high-quality pure vanilla extract to enhance the flavor of the pound cake.
• Milk — Use whole milk for a richer and more tender crumb.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
• To prevent the pound cake from sticking to the pan, line the bottom with parchment paper.
• Allow the pound cake to cool completely before slicing for cleaner and neater slices.
• Store the pound cake in an airtight container at room temperature for up to 3 days.
• Serve the pound cake with a dusting of powdered sugar or a drizzle of chocolate ganache for an elegant touch.

Serving advice

Serve slices of the Classic Vanilla Pound Cake on a decorative plate alongside a cup of tea or coffee. For an extra touch, garnish with fresh berries and a dollop of whipped cream.

Presentation advice

To present the pound cake beautifully, dust the top with powdered sugar and place a few sprigs of fresh mint on the serving platter. You can also add a thin slice of lemon or a vanilla bean pod as a decorative element.