A Vanilla Pound Cake is one of the most versatile dessert recipes you can make. It can be served with a variety of toppings, from fresh fruit to ice cream and fudge sauce.
Plus a versatile, simple vanilla pound cake can also be cut up and turned into a trifle or parfait.
Vanilla Pound Cake
We packed our bags and head out on our annual summer trip to visit our family. My mother-in-law, spry as can be at age 87, just froze 8 quarts of strawberries, so I wrapped up this Vanilla Pound Cake and tucked it in amongst the suitcases. Served in thin slices with syrupy berries would be an ideal summer dessert.
Simple Vanilla Pound Cake
Well, Jane declared this the best pound cake she’d ever eaten, and I must admit it rivals my Best Pound Cake for that title. Tight crumb, moist, with the perfect punch of vanilla, this cake doesn’t require cake flour, which makes it ideal for those whose pantry isn’t fully stocked. And if you’d like to try a special cake for Christmas, this Holiday Cream Cheese Pound Cake will have everyone talking once you cut a slice!
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #28: Low calcium levels can trigger your body to store fat. Who wants THAT? I eat a Greek yogurt mid-morning nearly every day. Besides a boost of protein to stave off hunger, it’s a great source of calcium.
This Vanilla Pound Cake recipe can be seen on the Architect Mom blog.
Vanilla Pound Cake
A dense, delicious, versatile pound cake.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- 3 cups flour
- 2 t. baking powder
- 1/2 t. salt
- 2 sticks (8 oz each) unsalted butter, at room temp.
- 2 cups sugar
- 3 large eggs, at room temp, lightly whisked
- 1 cup milk, at room temp
- 2 t. vanilla extract
- Sift the flour, baking powder and salt together. Mind you, I do not sift & this cake was still totally delicious.
- Beat the butter with a paddle attachment (or hand held mixer) at medium speed until smooth. With the machine running, add the sugar in a steady stream. Scrape down the sides as needed. Beat until light and fluffy – about 4 to 5 minutes.
- With the mixer still running at medium speed, add the eggs in small additions (about a tablespoon at a time). If the mixture becomes to watery or shiny, stop adding eggs and beat more. Scrape down the sides as needed. The mixture is properly combined when it appears white, fluffy and increased in volume.
- With the mixer running on low, add the flour mix and milk alternately – 4 additions of flour, 3 of milk, scraping as needed and mixing until batter is smooth after each addition.
- Add the vanilla and mix just to blend.
- Bake in a butter and floured bundt pan or 10 inch tube pan at 350 degrees for 55 to 65 minutes (until a toothpick comes out clean).
- Cool on a rack for 10 minutes and then invert out of pan and cool to room temp.
- Serve in thin slices.
Recipe adapted from Baking with Julia. From Flo Braker.