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Vanilla Pound Cake

This homemade vanilla pound cake is a classic treat that is moist, delicious, and easy to make, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Sifted
  • 1 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup unsalted butter Softened
  • 2.5 cups granulated sugar
  • 5 large eggs Room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk Room temperature

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan with butter or nonstick spray, then dust it with flour.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Mixing
  1. In a mixer, beat the softened butter and sugar on medium speed for 3-5 minutes until it's pale yellow and fluffy.
  2. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  3. Reduce the mixer speed to low and alternate adding the dry ingredients with the milk until just combined.
Baking
  1. Pour the batter into the prepared Bundt pan, smoothing the top.
  2. Bake for 70-80 minutes, checking for doneness with a toothpick.
  3. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

Notes

Your vanilla pound cake will remain delectable for about 3-4 days at room temperature. To keep longer, wrap tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. Slice before freezing for individual servings.