Vanilla Pound Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
There's something truly magical about a homemade vanilla pound cake, and this one has become my go to dessert for busy weeknights. The beauty of this recipe is how quickly it comes together in just 45 minutes from start to finish. Eggs are packed with choline, which supports brain health, making this indulgence a little more guilt free. What I love most is the simplicity of the ingredient list and the fact that you probably have everything in your pantry already. The result is a tender, aromatic cake with real vanilla beans that tastes far more impressive than the minimal effort required.
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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