Classic Vanilla Butter Pound Cake
A rich and buttery pound cake that is perfect for any occasion, whether it's a family gathering or a simple afternoon tea.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Gradually add to the mixture.
- 1 teaspoon baking powder
- ½ teaspoon salt Omit if using salted butter.
- 1 cup milk Can add an additional tablespoon for moisture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Serve plain or with a dusting of powdered sugar, topped with fresh berries and whipped cream if desired.
Notes
Store the pound cake at room temperature in an airtight container. It’s best enjoyed within a few days, but can be refrigerated for up to a week. For longer storage, freeze individual slices wrapped tightly.