Vanilla Pound Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A classic dessert with a delicate vanilla flavor and a moist crumb.
Ella x
Ingredients
- 250all-purpose flour
- 250 gramsgranulated sugar
- 120 gramsunsalted butter
- 3large eggs
- 10 milliliterspure vanilla extract
- 5 gramsbaking powder
- 5 gramssalt
- 2vanilla beans
- 60 milliliterswhole milk
- 20 gramsconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan for easy release.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for a light cake.
- 3
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for the best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients.
Tip: Scrape down the sides of the bowl as needed.
- 6
Pour in the milk and mix until just combined.
Tip: Don't overmix, or the cake will be tough.
- 7
Fold in the vanilla beans and confectioners' sugar.
Tip: Gently fold the ingredients together to avoid deflating the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the cake is evenly distributed and the top is smooth.
- 9
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Check the cake frequently to avoid overcooking.
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