The classic pound cake originated in Europe in the early 18th century, believed to have roots in Northern Europe, particularly the United Kingdom. The name “pound cake” comes from the traditional recipe, which called for a pound each of four ingredients: flour, butter, sugar, and eggs. This simple, yet rich cake was meant to be easy to remember and bake, and the result was a dense, buttery dessert.
Over time, variations of the pound cake have emerged across different cultures, with some versions lightening the texture or enhancing the flavor with ingredients like vanilla, lemon, or almond extracts. The Vanilla Pound Cake, in particular, became a popular modern adaptation, with the addition of vanilla extract enhancing the richness and giving the cake a sweet, fragrant aroma.
Vanilla pound cake’s versatility has made it a staple in homes around the world. It’s a cake that can be enjoyed plain, glazed, or topped with fresh fruits and cream, making it an ideal dessert for any occasion.
- Rich Flavor:
It’s a modern take on the classic pound cake, offering the perfect blend of sweet, buttery, and vanilla notes. Whether served plain, with a vanilla glaze, or topped with fresh berries and whipped cream, the flavor is simply irresistible.
- Perfect Texture:
It’s dense and sturdy like a traditional pound cake but with a melt-in-your-mouth, velvety soft crumb. Each bite is satisfying, yet light enough to leave you reaching for more.
- Simple and Quick:
With only 7 basic ingredients, this pound cake is incredibly easy to make, coming together in about an hour. Its simplicity doesn’t compromise the deliciousness, making it an ideal go-to for both brunch and dessert.
This cake combines tradition and ease, delivering a flavor and texture that’s sure to impress!
Ingredients
- Butter: 250 grams
- Sugar: 250 grams
- Egg: 250 grams
- Vanilla Essence: 2 teaspoons
- Flour: 220 grams
- Corn flour: 30 grams
- Baking Powder: 2 teaspoons
- Powder Milk: 20 grams
- Salt: pinch of salt
Preparation Method
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, corn flour baking powder, powder milk and salt.
- Alternate adding dry ingredients and milk: With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil during the last 15 minutes of baking.
- Cool: Remove from the oven and allow the cake to cool in the pan for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
Tips
- Serve with fresh berries, whipped cream, white chocolate whit chocolate chips or a simple glaze for added flavor.
- Pound cake keeps well at room temperature for 3-4 days or can be frozen for up to 2 months.
Enjoy your homemade vanilla pound cake.
