Vanilla Pound Cake
Presentation:
Vanilla Pound Cake is a classic dessert that brings together the simplicity of ingredients and the delightful flavors of vanilla. Its rich, dense texture and moist crumb make it a perfect treat for any occasion. Whether enjoyed with a cup of tea or served as a delightful dessert, this cake has become a staple in many households around the world. The flavor is subtle yet indulgent, thanks to the natural richness of vanilla and the buttery taste that comes from using quality ingredients.
The beauty of a Vanilla Pound Cake lies not just in its taste but also in its versatility. It can be dressed up with toppings such as fresh fruits, whipped cream, or even a glaze. With its smooth texture, it also pairs wonderfully with a variety of beverages. This cake can be enjoyed any time of the day, making it a beloved dessert for breakfast, lunch, or even a special dinner treat. Whether you are baking for a family gathering or preparing a simple weekend snack, Vanilla Pound Cake is always a crowd-pleaser.
If you’ve never baked a Vanilla Pound Cake before, now is the perfect time to try it out. With just a few basic ingredients and simple steps, you can create a delicious dessert that’s both satisfying and indulgent. The next time you need a sweet fix, this recipe will be your go-to, bringing joy and comfort with every bite.
Table of Contents:
Ingredients For Vanilla Pound Cake:
Here is a table with the ingredients for the Vanilla Pound Cake recipe:
| Ingredient | Quantity | Description |
|---|---|---|
| All-purpose flour | 2 ½ cups (310g) | Essential for the cake’s structure and texture. |
| Unsalted butter | 1 cup (225g) | Adds richness and moisture to the cake. |
| Granulated sugar | 2 cups (400g) | Provides sweetness and helps with the texture of the cake. |
| Eggs | 4 large | Key for binding ingredients and contributing to the cake’s texture. |
| Milk | ½ cup (120ml) | Adds moisture to the batter, creating a soft crumb. |
| Vanilla extract | 2 tsp | The main flavoring agent that gives the cake its signature taste. |
| Baking powder | 1 ½ tsp | Helps the cake rise and maintain its light, airy texture. |
| Salt | ¼ tsp | Balances the sweetness and enhances the flavor of the vanilla. |
Nutritional Information
The Vanilla Pound Cake, while indulgent, can still fit into a balanced diet when enjoyed in moderation. This cake is rich in carbohydrates and fats due to its high sugar and butter content, but it also provides some protein from the eggs. Each slice offers a satisfying taste of sweetness and butteriness, making it a great treat for special occasions or a comforting snack.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 kcal |
| Protein | 4g |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Carbohydrates | 48g |
| Fiber | 1g |
| Sugars | 32g |
| Sodium | 180mg |
In conclusion, Vanilla Pound Cake provides a rich, calorie-dense treat, which makes it an ideal dessert for celebrations and special occasions. While it’s not the healthiest option, it can be enjoyed occasionally as a delightful indulgence. By using quality ingredients, such as pure vanilla extract and unsalted butter, you ensure that each bite is filled with flavor, making it worth every calorie.
Tools Needed
Mixing bowls
To ensure that all your ingredients are combined thoroughly, use a large mixing bowl for the batter. A medium bowl will also be helpful when sifting the dry ingredients.
Hand mixer or stand mixer
An electric mixer helps achieve the smooth texture needed for the Vanilla Pound Cake. Mixing the ingredients with a hand mixer will save time and energy, ensuring even consistency in the batter.
Measuring cups and spoons
Accurate measurements are essential when baking. Use proper measuring cups for dry ingredients and liquid measurements to ensure that the ratios are correct for the perfect Vanilla Pound Cake.
9×5 inch loaf pan
A standard loaf pan works best for this recipe. It allows the cake to bake evenly, creating a consistent rise and shape. Line the pan with parchment paper for easy removal after baking.
Cooling rack
Once the cake is baked, let it cool on a rack to prevent it from becoming soggy at the bottom. A cooling rack also allows air to circulate around the cake, keeping it from becoming too moist on the sides.
Preparation Time
- Preparation time: 15 minutes
- Cooking time: 1 hour
- Total time: 1 hour 15 minutes
Preparation Steps:
1. Preheat the oven
Before you start with the batter, it’s essential to preheat your oven to the right temperature. Set your oven to 350°F (175°C) and let it warm up for about 10-15 minutes. Preheating is important because it ensures that the cake will bake evenly from the moment you place it inside. A well-heated oven helps the cake rise properly, creating that perfect, fluffy texture. You can use an oven thermometer to make sure the temperature is accurate if you’re unsure.
2. Prepare the loaf pan
Next, prepare your 9×5 inch loaf pan so that your cake will come out easily after baking. Start by greasing the pan with unsalted butter or cooking spray to create a non-stick surface. Be sure to cover the bottom and the sides of the pan thoroughly. For extra ease, especially when removing the cake later, you can line the pan with parchment paper. Simply cut a piece of parchment that fits the length of the pan, allowing for a bit of an overhang. This overhang will act like handles, making it super easy to lift the cake out once it’s baked.
3. Cream the butter and sugar
In a large mixing bowl, you will cream the butter and sugar together. Begin by placing the room-temperature butter and granulated sugar into the bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment. Start mixing on a low speed and gradually increase to medium. Mix for about 3-4 minutes until the butter and sugar become light, fluffy, and pale in color. This process is called “creaming,” and it’s vital for creating a soft, airy texture in the cake. The air that’s incorporated during creaming will help the cake rise evenly as it bakes.
4. Add eggs one at a time
Once your butter and sugar are well creamed, it’s time to add the eggs. It’s important to add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter without causing the mixture to separate. If you add all the eggs at once, they may not mix evenly, resulting in a batter that is lumpy or unstable. Continue mixing for about 1-2 minutes after each egg until the batter is smooth and silky.
5. Incorporate the dry ingredients
Now, it’s time to add the dry ingredients to the batter. First, sift together the all-purpose flour, baking powder, and salt in a separate bowl to avoid any lumps. Sifting also helps to evenly distribute the baking powder, ensuring that the cake rises uniformly. Once sifted, gradually add the dry mixture to the wet batter, about one third at a time. After each addition, mix gently until just combined. To make sure the cake stays light, alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Stir just enough to combine everything, do not overmix, as this could make the cake dense.
6. Add vanilla extract
Next, stir in the vanilla extract. The vanilla will infuse the batter with its rich flavor. Make sure the vanilla is evenly distributed throughout the batter. The best way to do this is by stirring gently with a spatula or spoon. You can also add other flavorings at this point, like lemon zest or almond extract, if you want to create a twist on the classic flavor.
7. Pour the batter into the pan
After everything is mixed, pour the batter into the prepared loaf pan. Use a spatula to scrape down the sides of the bowl and ensure all the batter goes into the pan. Once in the pan, smooth the top of the batter with the back of the spatula to create an even surface. This will help the cake bake evenly, preventing any uneven domes or cracks from forming on top.
8. Bake
Place the pan in the preheated oven and bake for 55-60 minutes. The baking time can vary depending on your oven, so it’s important to keep an eye on it. The cake should be golden brown on top, and a toothpick or cake tester inserted into the center of the cake should come out clean (without any wet batter sticking to it). If the toothpick comes out with batter, continue baking for an additional 5 minutes before checking again.
9. Cool the cake
Once your Vanilla Pound Cake is fully baked, remove the pan from the oven and let it sit for about 10 minutes on a cooling rack. This step is crucial, as it allows the cake to slightly firm up, making it easier to remove from the pan without breaking. After 10 minutes, carefully lift the cake out of the pan using the parchment paper overhang (if you used it). If not, gently turn the pan upside down, tapping it lightly to release the cake. Transfer the cake to a wire cooling rack to cool completely before slicing. This cooling time helps the cake set and prevents it from becoming soggy or falling apart.
Common Mistakes to Avoid:
Overmixing the batter
One common mistake when baking Vanilla Pound Cake is overmixing the batter. Overmixing can cause the cake to be dense and heavy, rather than light and airy. Be sure to mix until the ingredients are just combined.
Not measuring ingredients accurately
Incorrectly measuring ingredients, especially flour and sugar, can affect the texture of the cake. For best results, use measuring cups and spoons specifically designed for baking. Too much flour will result in a dry cake, while too much sugar will make it overly sweet.
Baking at the wrong temperature
Baking the cake at too high or too low of a temperature can cause uneven baking. Always preheat your oven, and use an oven thermometer to ensure the temperature is accurate.
Skipping the cooling process
Allowing the Vanilla Pound Cake to cool in the pan for a few minutes is important to prevent it from falling apart when removed. Letting it cool completely on a wire rack will also help maintain its texture.
Tips
Use room temperature ingredients
One of the most important steps to achieve a smooth batter and a light, fluffy texture is using ingredients at room temperature. When butter, eggs, and milk are too cold, they can cause the batter to become lumpy or make it difficult to incorporate properly. Cold butter, in particular, can form solid clumps in the mixture, preventing a good emulsion with the sugar and eggs.
Why is this important?
The goal of working with room-temperature ingredients is to ensure that all the components blend well together, creating a smooth and homogeneous batter. Additionally, it helps to incorporate air into the batter, which contributes to the light and airy texture of the cake. To bring your ingredients to room temperature, let them sit on the counter for about 30 minutes before you start. If you’re in a rush, here are a few quick tips to speed up the process:
For milk, leave it out for 10-15 minutes or warm it slightly (but not hot) to bring it to the ideal temperature range.
For butter, cut it into small cubes and leave it out for 10-15 minutes.
For eggs, place them in a bowl of warm water for 5-10 minutes.
Flavor variations
While Vanilla Pound Cake is delicious on its own, there are many ways to add a unique twist to the recipe. If you want to experiment with different flavors, here are some options:
- Vanilla and Almond: Almond pairs wonderfully with vanilla. For a subtle variation, replace half a teaspoon of vanilla extract with almond extract. This will add a sweet, nutty flavor to your cake.
- Lemon Pound Cake: If you prefer a fresher, more citrusy version, replace part of the vanilla extract with lemon extract or add lemon zest to the batter. This will give the cake a light, refreshing flavor that complements the sweetness of the vanilla.
- Cinnamon or Spice Twist: For a cozy, spiced cake, add a teaspoon of cinnamon or even some ground ginger to the batter. These spices will add a warm, inviting fragrance and flavor to the cake, perfect for fall or winter.
Why is this a good idea?
Experimenting with different flavors allows you to personalize your Vanilla Pound Cake, making it unique to your taste preferences and suitable for different occasions. Each variation gives a new twist on the classic recipe while maintaining the essence of this delicious cake.
Ensure even mixing
An essential step in making your Vanilla Pound Cake is to mix the ingredients evenly. When you add the flour to the wet ingredients, it’s important not to overmix. Overworking the batter can cause the cake to turn out dense rather than light and fluffy. Stir gently and don’t rush the process.
How to do it properly:
- Gradually add the dry ingredients (flour, baking powder, and salt) into the wet mixture in stages, alternating with the milk. This method helps the dry ingredients absorb the liquid without clumping.
- Use a gentle folding technique when mixing, rather than stirring vigorously. Folding allows the ingredients to combine without deflating the batter.
- Only mix until the dry ingredients are just incorporated. Once you see that the flour is fully blended in, stop mixing. The more you stir, the more you develop the gluten, which can make the cake heavy.
Why is this important?
Gentle mixing is crucial for maintaining the light, tender texture of the cake. If you overmix, you risk creating a dense, tough pound cake that won’t have the desired soft crumb.
Test for doneness
To ensure that your cake is fully baked and not undercooked, you need to test for doneness. The easiest way to do this is by inserting a toothpick or cake tester into the center of the cake.
How to test properly:
- Insert the toothpick straight into the thickest part of the cake. If it comes out clean with no wet batter on it, the cake is ready to be taken out of the oven.
- If the toothpick comes out with moist crumbs or batter on it, return the cake to the oven and give it a few more minutes to bake.
- Keep in mind that every oven is different, so the baking time can vary slightly. It’s a good practice to start checking your cake at around 55 minutes and then every 5 minutes after that.
Why is this important?
Testing for doneness ensures that your Vanilla Pound Cake is perfectly baked through. If you take it out of the oven too early, it may collapse or be soggy in the middle. If you overbake it, the cake can dry out. A clean toothpick or cake tester is the most reliable way to know your cake is done.
Accompaniment
Vanilla Pound Cake pairs beautifully with a wide range of accompaniments, enhancing its flavor and creating a delightful dessert experience. A dollop of whipped cream or a scoop of vanilla ice cream is a classic choice, elevating the simple cake to a more decadent treat. For a fresh twist, consider serving the cake with a topping of mixed berries, such as strawberries, raspberries, or blueberries. These add a touch of tartness that balances the sweetness of the cake.
If you prefer a bit of extra indulgence, try drizzling the cake with a warm caramel or chocolate sauce. A cup of coffee or tea can also complement the rich flavor of the Vanilla Pound Cake, making it the perfect dessert for afternoon tea or a family gathering. Experiment with these options to find the perfect accompaniment for your Vanilla Pound Cake.
Conclusion:
In conclusion, Vanilla Pound Cake is a timeless dessert that’s both easy to make and incredibly satisfying. With its rich vanilla flavor and tender crumb, it offers a sweet and comforting experience with every bite. Whether you enjoy it plain or with your favorite toppings, this cake will undoubtedly become a staple in your baking repertoire.
While the recipe may seem simple, the key lies in using high-quality ingredients, such as pure vanilla extract and fresh butter, which make a noticeable difference in the final result. Take your time with each step, and you’ll be rewarded with a moist, flavorful cake that’s perfect for any occasion.
Vanilla Pound Cake also provides an excellent foundation for creativity. Once you’ve mastered the basic recipe, you can start experimenting with flavor variations and creative toppings, making it your own unique version. The possibilities are endless, and each variation is sure to delight your taste buds.
Finally, Vanilla Pound Cake is more than just a dessert, it’s a warm, comforting treat that brings people together. Whether enjoyed with friends and family or savored alone with a hot beverage, it’s the perfect cake to enjoy anytime.
Vanilla Pound Cake
Ingredients
- 310 grams All-purpose flour
- 225 grams Unsalted butter
- 400 grams Granulated sugar
- 4 larges Eggs
- 120 ml Milk
- 2 teaspoon Vanilla extract
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
- Preheat the oven: Before you start with the batter, it’s essential to preheat your oven to the right temperature. Set your oven to 350°F (175°C) and let it warm up for about 10-15 minutes. Preheating is important because it ensures that the cake will bake evenly from the moment you place it inside. A well-heated oven helps the cake rise properly, creating that perfect, fluffy texture. You can use an oven thermometer to make sure the temperature is accurate if you’re unsure.
- Prepare the loaf pan: Next, prepare your 9×5 inch loaf pan so that your cake will come out easily after baking. Start by greasing the pan with unsalted butter or cooking spray to create a non-stick surface. Be sure to cover the bottom and the sides of the pan thoroughly. For extra ease, especially when removing the cake later, you can line the pan with parchment paper. Simply cut a piece of parchment that fits the length of the pan, allowing for a bit of an overhang. This overhang will act like handles, making it super easy to lift the cake out once it’s baked.
- Cream the butter and sugar: In a large mixing bowl, you will cream the butter and sugar together. Begin by placing the room-temperature butter and granulated sugar into the bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment. Start mixing on a low speed and gradually increase to medium. Mix for about 3-4 minutes until the butter and sugar become light, fluffy, and pale in color. This process is called “creaming,” and it’s vital for creating a soft, airy texture in the cake. The air that’s incorporated during creaming will help the cake rise evenly as it bakes.
- Add eggs one at a time: Once your butter and sugar are well creamed, it’s time to add the eggs. It’s important to add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter without causing the mixture to separate. If you add all the eggs at once, they may not mix evenly, resulting in a batter that is lumpy or unstable. Continue mixing for about 1-2 minutes after each egg until the batter is smooth and silky.
- Incorporate the dry ingredients: Now, it’s time to add the dry ingredients to the batter. First, sift together the all-purpose flour, baking powder, and salt in a separate bowl to avoid any lumps. Sifting also helps to evenly distribute the baking powder, ensuring that the cake rises uniformly. Once sifted, gradually add the dry mixture to the wet batter, about one third at a time. After each addition, mix gently until just combined. To make sure the cake stays light, alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Stir just enough to combine everything, do not overmix, as this could make the cake dense.
- Add vanilla extract: Next, stir in the vanilla extract. The vanilla will infuse the batter with its rich flavor. Make sure the vanilla is evenly distributed throughout the batter. The best way to do this is by stirring gently with a spatula or spoon. You can also add other flavorings at this point, like lemon zest or almond extract, if you want to create a twist on the classic flavor.
- Pour the batter into the pan: After everything is mixed, pour the batter into the prepared loaf pan. Use a spatula to scrape down the sides of the bowl and ensure all the batter goes into the pan. Once in the pan, smooth the top of the batter with the back of the spatula to create an even surface. This will help the cake bake evenly, preventing any uneven domes or cracks from forming on top.
- Bake: Place the pan in the preheated oven and bake for 55-60 minutes. The baking time can vary depending on your oven, so it’s important to keep an eye on it. The cake should be golden brown on top, and a toothpick or cake tester inserted into the center of the cake should come out clean (without any wet batter sticking to it). If the toothpick comes out with batter, continue baking for an additional 5 minutes before checking again.
- Cool the cake: Once your Vanilla Pound Cake is fully baked, remove the pan from the oven and let it sit for about 10 minutes on a cooling rack. This step is crucial, as it allows the cake to slightly firm up, making it easier to remove from the pan without breaking. After 10 minutes, carefully lift the cake out of the pan using the parchment paper overhang (if you used it). If not, gently turn the pan upside down, tapping it lightly to release the cake. Transfer the cake to a wire cooling rack to cool completely before slicing. This cooling time helps the cake set and prevents it from becoming soggy or falling apart.
FAQ:
What is the difference between pound cake and vanilla cake?
The primary difference between Vanilla Pound Cake and vanilla cake lies in the texture and ingredients. Pound cake has a denser, richer crumb due to a higher ratio of butter, sugar, and eggs, while vanilla cake is typically lighter and fluffier. Vanilla Pound Cake often uses a simpler recipe and bakes up with a more compact texture.
Why is it called a pound cake?
Vanilla Pound Cake gets its name from the traditional recipe, where the original ingredients were measured in pounds, one pound each of butter, sugar, eggs, and flour. This equal ratio gave rise to the term “pound cake,” symbolizing the simple, straightforward proportions used in the recipe.
What is pound cake called in the UK?
In the UK, Vanilla Pound Cake is generally referred to as “Sponge Cake” or “Butter Cake.” Though it shares similarities with the traditional pound cake, the UK version may differ slightly in texture and ingredients, but it maintains the same rich, buttery flavor.
Is pound cake better with milk or water?
For a moist and tender Vanilla Pound Cake, milk is typically the better option. Milk adds richness and helps to create a soft crumb. Water, on the other hand, can make the cake more dense and less flavorful, so for the best result, always use milk in your Vanilla Pound Cake recipe.
What are the 7 types of cakes?
The seven popular types of cakes include Vanilla Pound Cake, sponge cake, angel food cake, chiffon cake, butter cake, fruitcake, and cheesecakes. Each type has its unique texture and flavor profile, with Vanilla Pound Cake known for its rich, buttery, and dense texture that is perfect for various occasions.
Why is pound cake good?
Vanilla Pound Cake is loved for its rich flavor, dense yet tender texture, and versatility. It’s a reliable cake that can be enjoyed plain or with various toppings like fruit or glaze. The simplicity of the ingredients and the ease of preparation make Vanilla Pound Cake a timeless favorite in many kitchens.