vanilla pound cake

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoons baking powder

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

This Eggless Vanilla Pound Cake or Eggless Loaf Cake turned out to be the best cake I remember baking ever. It has the finest crumb, with melt in the mouth texture.

Eggless Vanilla Pound Cake

210 gms All Purpose Flour

150 gms Sugar (3/4 cup)

100 gms Milk Powder (3/4 cup)

tsp Baking Powder

tsp Baking Soda

tsp Vanilla Essence

gms Butter (Unsalted & Soft)

120 ml Curds (thick and unsour /Greek Yogurt (1/2 cup))

120 ml Milk (1/2 cup)

120 ml Water (1/2 cup)

Keep the butter at room temperature until soft.

Take the butter in a mixing bowl and using an electric beater, cream for 3 to 4 mins. Then add the sugar and continue creaming until both mixes well.

Add curds, milk and beat for another 2 mins.

Add vanilla essence and water, beat in for a min.

For the Wet Ingredients:

Sift the flour with baking powder and baking soda, add the milk powder and gently mix well.

For the Dry Ingredients:

Add half of the dry ingredients to the bowl and beat till well mixed and creamy.

Add the remaining flour and fold gently using a spatula.

Mixing the batter together

Take a loaf pan and butter it really well, sprinkle with flour and coat on all sides. Tap off the excess flour and set aside.

Pour this entire batter in the loaf pan

Preheat the oven at 170 C.

I baked at 170 C for 40 mins, then at 155 C for 15 mins. Anytime after 35 mins, you can check if the center is done or not

Remove from oven and let it cool for 15 mins.

Now remove from tin and cool. Slice and serve.

Baking the Cake

This pound cake is wonderfully rich and buttery. It has a gorgeous golden brown crust and a nostalgic aroma of vanilla.

Vanilla Bean Pound Cake

(200 grams) sugar

eggs, room temperature

vanilla bean (or 2 tsp vanilla extract)

(250 grams) all-purpose flour,

Preheat the oven to 350F. Butter and flour an 8&#215;4&#8243; or 9&#215;5&#8243; loaf pan.

Using an electric mixer or stand mixer with paddle attachment, beat the butter for about 1 minute until creamy.

Slowly add in the sugar, and beat until light and fluffy (about 2-3 minutes)

Add in the eggs, one at a time, mixing well in between. Scrape the bowl as needed. Then add in the vanilla bean seeds, mix well again.

On low speed, add in the flour and mix until just combined.

Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Check at 45 minutes and loosely cover the cake with foil if browning too quickly.

Do you have a better idea for a Bundt Pan?

I am in love with this recipe! The bread is super soft and melts in your mouth. Thank you so much for sharing this wonderful recipe!

My super moist vegan pound cake (aka vegan madeira cake or vegan loaf cake) with the most perfect tight crumb and mellow vanilla or lemon flavour.

Vegan Pound Cake (Lemon or Vanilla)

sugar (aka superfine sugar)

170 ml vegetable oil (or sub

170 ml soy milk (unflavoured and unsweetened, at room temperature)

tsp vanilla extract

tsp white wine vinegar (or sub for any white vinegar)

g flour all purpose flour)

flour

tsp baking powder

tsp fine sea salt

lemon

tsp lemon extract

lemon juice

Grease and line a 22x12cm loaf tin with baking parchment. Preheat the oven to 165°C (325°F) fan/convection.

In a measuring jug or the cup of a blender, blend together the caster sugar, vegetable oil, soy milk, vanilla extract, and white wine vinegar until smooth and slightly thickened.

In a large bowl, sift together the plain white flour, cake flour, baking powder, and fine sea salt.

Fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix.

To Make the Vanilla Version

In a small bowl, place the caster sugar and the lemon zest. Rub together with your finger tips until fragrant.

In a measuring jug or the cup of a blender, blend together the lemon fragrant caster sugar, vegetable oil, soy milk, vanilla extract, lemon extract and lemon juice until smooth and slightly thickened.

To Make the Lemon Version

Pour the batter into the prepared loaf tin and smooth the top with a spatula. Cover the tin with a small baking sheet or a makeshift top from aluminum foil to prevent excessive browning.

Bake in the preheated oven for 30 minutes. After 30 minutes, remove the cover and bake for an additional 30 minutes, or until a skewer inserted into the centre comes out clean.

Remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Transfer the cake to a wire rack to cool completely to room temperature.

Once cooled, wrap the cake tightly in plastic wrap and leave overnight or for at least 4 hours before unwrapping and slicing.

To Bake

A deliciously rich and buttery classic vanilla pound cake. Serve alone or dress it up with a dusting of powdered sugar or a simple vanilla glaze. The perfect no-fuss cake for all occasions.

 Vanilla Pound Cake Recipe

(226 g) unsalted butter, room temperature

(125 g) all-purpose flour, spooned and leveled

(135 g) cake flour, spooned and leveled

(200 g) granulated sugar

eggs, egg

baking powder

salt

vanilla

whole milk, room temperature

confectioner’s sugar, sifted

vanilla bean paste

milk

Lightly grease a 9 x 5&#8243; loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking. Set aside.

In a medium bowl, whisk together flours, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. About 4-5 minutes.

Add the sugar slowly with the mixer on medium low. Mix until well incorporated.

Add the eggs and egg yolks, one at time, until fully incorporated. Scrape the sides of the bowl as needed.

Add the vanilla, mixing until well combined.

Beat the mixture until light and fluffy on medium high speed, about 1 to 2 minutes. We want to incorporate air into the batter.

Add the flour to the egg mixture, alternating with the milk. Begin and end with the flour mixture. Do not overmix.

Once combined, pour the batter into the prepared loaf pan using an offset spatula to smooth the top.

Bake for about 60 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil.

The cake is done when it springs back when gently pressed on top. A toothpick inserted in the center of the loaf comes out clean or with a few crumbs remaining. Do not overbake or the cake will be dry.

Remove the cake from the oven and allow to cool for 10 minutes in the pan.

Using the parchment paper ends, pull the loaf from the pan and place on a cooling rack to cool completely.

For Pound Cake

Add confectioner&#8217;s sugar and vanilla bean paste to a medium bowl. Add the whole milk or heavy cream and whisk to combine. If glaze is too thick, continue adding milk one tablespoon at a time until you have the desired consistency. If too thin, add more confectioner&#8217;s sugar. You want the glaze to be thick, but pourable.

Spoon the glaze over the top of the completely cooled pound cake, allowing the glaze to drop over the sides. Let sit for 15 minutes to set before slicing.

For Vanilla Bean Glaze

This was so delicious. Nice tight crumb and not overly sweet either. I found that it didn’t even need the glaze, and it was already perfect.  Thanks for a great recipe, Heather!

Absolutely gorgeous loaf......need to make this often!!!!

If I use a stick of unsalted butter and one salted, should I use less salt? Making this today for my daughter's family, they're coming tomorrow for dinner. I'll put strawberries and wwhipped cream on slices.

Primo recipe!! I've never made pound cake before, I followed this one exactly and it's seriously the best pound cake I've ever had in my entire life! I used my ducks eggs, and they are a bit bigger than the "large eggs" called for, so I guess it wasn't followed exaaactly...but man it was perfect.

it tastes like cornbread ( used no icing and slightly over baked it)

Tender and sweet, my Vanilla Pound Cake recipe with Loads of Sprinkles is a celebration — in looks and in taste!

Vanilla Pound Cake Recipe with Loads of Sprinkles

(7 1/2 ounces 232 grams) cake flour

(10 ounces 283 grams) sugar

eggs,

(2floz/57 milliliters) whole milk

vanilla extract

rainbow sprinkles

(4 ounces 115 grams) powdered sugar, (sifted)

applesauce egg

Preheat the oven to 350°F (180°C) then butter and line a 9 x 5-inch loaf pan with parchment paper. Set aside&nbsp;

Combine the cake flour, sugar, baking powder and salt in the bowl of an electric mixer. Mix for 2-3 minutes.

On medium speed, add the room temperature butter and mix until the butter has broken up into pieces throughout the flour. You're looking for the texture of coarse breadcrumbs.

In a separate jug, whisk together the eggs, vanilla, and the milk.

Add the wet ingredients into the flour and continue mixing on high speed until fully incorporated.&nbsp;

Lastly, pour in the sprinkles and stir until JUST combined. The sprinkles can bleed so take care not to mix too much. Transfer the batter into the prepared loaf pan.

Bake for 65-75 minutes or until a toothpick inserted in the middle comes out clean. (mine took 70 minutes)

For the Vanilla Pound Cake:

Place the cream cheese in a microwave-safe bowl and soften slightly for about 20 seconds.&nbsp;

Once the cream cheese is soft, whisk in the powdered sugar, milk, and vanilla until a smooth glaze is formed.&nbsp;

Pour the glaze over the cake allowing it to drip down the sides. And because we have come this far add a few more sprinkles on top.

Store the pound cake in an air-tight container at room temperature for up to 3 days. It will also freeze really well for up to 6 weeks.&nbsp;

For the Glaze:

Thanks !Can i bake this in circular pan too? Will that change the cooking time

Hey gemma! Can i eliminate sprinkles altogether to make a sponge loaf cake?

https://www.youtube.com/watch?v=TgSt88X_CcM

Our 5th birthday needed something truly special to celebrate our fans: a Vanilla Pound Cake with ALL the sprinkles!
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Get More Recipes & Videos!
*  Vanilla Birthday Cake: https://youtu.be/WtkQnuzB1rI
*  Best-Ever Buttercream Frosting: https://youtu.be/jGt8v6NAgQA
*  Best Ever Chocolate Cake: https://youtu.be/jGt8v6NAgQA

Hi Bold Bakers! Can you believe that Bigger Bolder Baking is 5-years-old?? It's been an amazing journey, and to celebrate, I've created something truly special and definitely bold! I hope you enjoy my Birthday Pound Cake recipe, and don’t miss happy birthday messages from the Bold Baking Community. So let’s get baking!
 
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Get the WRITTEN recipe: http://bit.ly/SprinklesPoundCake

Birthday Pound Cake with LOADS of Sprinkles | Bigger Bolder Baking 5th Birthday Episode

Took a really long time to bake (around 1hr 20min) and has a very strong oil taste which is unfortunate. Not bad necessarily but also not great.

Delicious recipe and easy to make.Great lemon flavor.

I made the vanilla version with almond milk and sunflower oil and it turned out great!! The texture and flavor is perfect! Thank you for sharing this recipe!

I was a bit sceptical when I first saw the list of ingredients, but the outcome is super delicious! Will definitely make again!

This Very Vanilla Pound Cake is truly incredible!  From the first scent to the last bite, it will delight vanilla lovers young and old.

Very Vanilla Pound Cake

(3 cups) all-purpose flour

baking soda

(1 cup) unsalted butter, room temperature

vegetable oil

(2 1/2 cups) granulated sugar

vanilla bean vanilla

(1 cup) sour cream, room temperature

(1/3 cup) granulated sugar

(1/3 cup) water

fine sea salt

(2 cups) confectioner’s sugar

(1/2 cup) heavy whipping cream

(1/8 cup) confectioner’s sugar

vanilla bean, vanilla extract

Preheat oven to a true 325°F.  An oven thermometer will help you determine whether your oven is at the correct temperature.

Sift together the flour, baking soda, and salt.  Set aside.

Add butter and vegetable oil to a large mixing bowl, or the bowl of a stand mixer.  Mix until the fats are completely smooth.

Open vanilla bean pod by gently using a sharp knife to split it open.  Scrape the vanilla beans from the pod and add to the sugar in a small bowl or deli cup. Massage the vanilla beans into the sugar (or shake the deli cup thoroughly) to blend. 

Add infused sugar to the butter/oil mixture and cream on medium speed until the mixture is light and fluffy.  Scrape the sides and bottom of the bowl as needed to ensure even mixing.

Add eggs, one at a time, mixing each egg until it’s invisible.  Scrape the sides and bottom of the bowl as needed.

If using pure vanilla extract, add it now. Mix until fully incorporated. If using vanilla beans, you can omit this step.

Add half of the flour mixture and mix until nearly combined.

Add all of the sour cream and mix until nearly combined.

Add the other half of the flour mixture and mix until nearly combined.  Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and fold several times to ensure that the batter is evenly mixed.

Prepare a 10 or 12-cup bundt pan as you normally would.  Add the batter to the bundt pan and place in the oven at a true 325°F.  By cake for 60-70 minutes, or until an instant-read thermometer reads 212°F in the center of the cake.

Remove the cake from the oven and place on a cooling rack while still in the pan.  Allow it to remain in the pan for ten minutes, then invert onto a cooling rack.

Place water, sugar, and fine sea salt in a small saucepan.  Bring to a boil, then reduce to a simmer, cooking only until all of the solids have dissolved. 

Remove from the heat and add the pure vanilla extract.  Stir to combine and allow to cool completely.

After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan.  Allow to cool completely, then brush the completely cooled simple syrup onto the cake with a pastry brush.

Add confectioner’s sugar, fine sea salt, pure vanilla extract, and 2 tablespoons of whole milk to a large bowl.  Use a small whisk to combine.  Final glaze should have the consistency of thick honey.  If necessary, add the up to one more tablespoon of milk to the glaze, 1/2 teaspoon at a time, to reach desired consistency.

Place cold heavy cream, fine sea salt, vanilla beans, and confectioner’s sugar into a large mixing bowl, or the bowl of a stand mixer.  Stir gently with whisk until the confectioner’s sugar is completely hydrated by the heavy cream.

Mix on medium speed for 3-5 minutes, or until the whipped cream reaches the desired stiffness. Depending on my mood, I can go for either soft peaks or semi-stiff peaks. Totally up to you!  

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Top 11 vanilla pound cake recipes from across the web

The most viewed vanilla pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Vanilla Pound, Loaf Cake, ...

Eggless Vanilla Pound Cake

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Vanilla Pound Cake Recipe

Vanilla Pound Cake Recipe with Load...

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The most viewed vanilla pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine