Vanilla Pound Cake
This Vanilla Pound Cake recipe is simple, elegant, and wonderfully versatile. With a golden crust on the outside and buttery vanilla flavor on the inside, it strikes the perfect balance of sweetness to satisfy any craving. Enjoy a slice just as it is with a cup of coffee or dress it up with a drizzle of glaze or a spoonful of fruit compote for an extra-special treat.
Equipment
- Electric mixer
- Tube Pan
Ingredients
- 3 sticks butter ,softened (see note below)
- 3 cups granulated sugar
- 6 eggs
- 2 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 cup evaporated milk
Instructions
- Preheat oven to 325℉.
- Spray a tube pan with baking spray and set aside. (See note below)
- In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs two at a time, mixing well between after each addition.
- Mix in the vanilla extract.
- Alternate adding the flour and evaporated milk, mixing well after each addition.
- Pour the batter into the prepared tube pan.
- Bake at 325℉ for 1 hour and 15 minutes, or until the cake is golden in color, and a toothpick inserted into the cake comes out clean.
- Remove cake from the oven and let it cool in pan for 10 minutes.
- Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Notes
- Salted butter is recommended, as no additional salt is used in the recipe.
- Softened butter is essential. If it's too cool, it won't cream properly with the butter.
- Be sure to use evaporated milk. Regular milk or sweetened condensed milk will not work in this recipe.
- Use a spray made especially for baking, such as Baker's Joy. The cake may stick to the pan if you use a regular non-stick spray. Alternatively, you may butter and flour the pan.
- If your tube pan has two parts, wrap the bottom of the pan in aluminum foil or place a baking sheet underneath the pan to catch any potential drips.
- Every oven bakes differently. Begin checking for doneness after 1 hour.
- Store the cake at room temperature in an airtight container for up to 4–5 days.
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