Vanilla pound cake is a timeless dessert known for its rich flavor and moist texture. Perfect for any occasion, this cake can be enjoyed on its own or paired with various toppings. In this article, we’ll provide a detailed vanilla pound cake recipe, including nutritional information, ingredients, instructions, variations, and answers to frequently asked questions.
Nutritional Value
Before we dive into the recipe, let’s take a look at the nutritional value of a typical slice of vanilla pound cake (based on a standard 1-ounce slice):
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 80mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Note: Nutritional values may vary based on ingredients used and serving size.
Ingredients
For the Vanilla Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Step 5: Bake
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.
Step 6: Cool and Glaze
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. If desired, mix the powdered sugar, milk, and vanilla extract to create a glaze, and drizzle it over the cooled cake.
Variations
- Chocolate Vanilla Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the flour mixture for a delicious chocolate twist.
- Lemon Pound Cake: Replace the vanilla extract with lemon extract and add the zest of one lemon for a refreshing flavor.
- Almond Pound Cake: Substitute almond extract for half of the vanilla for a nutty aroma.
- Fruit-Studded Pound Cake: Fold in 1 cup of your favorite berries or chopped fruits for added flavor and texture.
Frequently Asked Questions
1. How do I store vanilla pound cake?
Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
2. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture, but the measurements may need to be adjusted.
3. What can I serve with vanilla pound cake?
This cake pairs wonderfully with fresh fruit, whipped cream, or a scoop of ice cream. You can also serve it with coffee or tea for a delightful afternoon treat.
4. Can I make mini pound cakes?
Absolutely! Divide the batter into mini loaf pans and adjust the baking time to about 30-40 minutes.
5. Is this recipe suitable for gluten-free diets?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it contains xanthan gum for the best texture.
This vanilla pound cake recipe is a simple yet delightful treat that’s sure to impress your family and friends. With its moist texture and rich flavor, it’s perfect for any occasion. Don’t hesitate to experiment with different variations and toppings to make it your own! Enjoy your baking!
