Vanilla Pound Cake
A classic vanilla pound cake with a golden crust and moist interior, perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Equipment
- Loaf Pan
- Mixer
- Measuring Cups
- Measuring Spoons
- Parchment Paper
Ingredients
Dry Ingredients
- 1.75 cups All-Purpose Flour
- 1 teaspoon Baking Powder
Wet Ingredients
- 1 cup Unsalted Butter Softened to room temperature
- 1.5 cups Granulated Sugar
- 6 large Eggs At room temperature
- 2 teaspoons Vanilla Extract
- 0.5 cup Sour Cream For moisture
Vanilla Syrup
- 0.5 cup Sugar
- 0.25 cup Water
- 0.25 cup Milk
Instructions
- Preheat your oven to 325°F (163°C) and prepare a loaf pan with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, alternating with sour cream, starting and ending with flour.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the vanilla syrup by combining sugar, water, and milk in a saucepan over medium heat until dissolved.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. Brush the warm cake with the vanilla syrup.
- Allow the cake to cool completely before slicing and serving.
Video
https://youtube.com/watch?v=YC3DzkHwCGU%3Ffeature%3Doembed
Notes
For added flavor, consider using vanilla bean paste instead of extract. Serve with fresh berries or whipped cream for a delightful treat.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg