on Mar 05, 2021, Updated Sep 14, 2021
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Classic vanilla pound cake is always a good idea. It is soft, sweet, and perfectly moist.
This pound cake is much easier than you’d think it is to make. Sometimes the word “cake” in a recipe scares people off. However, pound cake is super simple and not like baking a typical cake. It reminds me more of a quick bread on the difficulty scale.
Have you ever wondered how pound cake got it’s name? Traditionally, pound cake was made with a pound of each ingredient. A pound of flour, a pound of sugar, a pound of eggs, and a pound of butter! Fun little factoid.
This recipe calls for simple ingredients that you mostly likely have in your pantry. Pound cake is so fun because you can dress it up however you are feeling. Add a glaze, some berries, chocolate chips, nuts- possibilities are endless!
How can I tell when my pound cake is done?
The tried and true way to test the doneness of a pound cake is by inserting a toothpick in the center. If it comes out clean, it’s done baking. If the toothpick has batter on it, let it bake for 1-2 more minutes. Don’t over bake because the pound cake will become dry.
What goes good with pound cake?
I love the versatility of pound cakes. You can serve it topped with whipped cream, fresh fruit, a simple glaze, or just a dusting of powdered sugar. Any way you choose will be delicious.
How long is pound cake good for?
Pound cake stays best when stored at room temperature and wrapped tightly. It will be good for about 3-4 days like this. Pound cake freezes well too.
What pan do a bake a pound cake in?
This recipe calls for baking in a loaf pan. However, if you want to get a little more decorative you can bake in a bundt pan as well.
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- 4 large eggs,, room temperature
- 1 ½ teaspoons vanilla extract
- 16 tablespoons unsalted butter,, melted and hot
- Preheat oven to 350℉. Grease loaf pan with butter then dust with flour to coat bottom and sides of the pan. Dump out any excess flour.
- Process sugar, eggs, and vanilla together in a food processor until combined, about 10 seconds.
- With the food processor running, add hot melted butter in a steady stream until incorporated.
- Pour mixture into a large bowl.
- Sift flour into the egg mixture, in three additions. Whisk to combine flour and egg mixture after each addition, until just a few streaks of flour remain. Whisk the batter gently until almost no lumps remain.
- Pour batter into the prepared pan, smooth the top of the batter, and gently tap the pan on the counter to settle the batter.
- Bake the cake for about 50 minutes ( if 8 ½ by 4 ½ inch loaf pan) or 45 minutes (if 9 by 5 inch loaf pan), rotating pan halfway through baking. The cake is done when the toothpick comes out clean after being inserted in the center.
- Let cake cool in the pan for 10 minutes. After removing from pan, let it cool completely.
This recipe is from the America’s Test Kitchen Family Cookbook. It’s one of my favorites!
This vanilla pound cake recipe is a timeless recipe. It works well for so many occasions and tastes so good. Can’t wait for you to bake this easy, moist, and delicious dessert.