Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream butter and sugar with an electric mixer until pale and fluffy, about 3–4 minutes. This aerates the batter for a lighter cake.
Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Add dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Begin and end with the flour mixture, mixing until just combined. Do not overmix.
Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8 (Optional Glaze): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Tips & Secrets
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Always use room-temperature butter, eggs, and milk for best texture.
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Do not overmix the batter once the flour is added — it keeps the cake tender.
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For a moist cake, avoid overbaking; check at the 50-minute mark.
Serving & Storage
Serve plain for a classic treat, or add a glaze for extra sweetness. Delicious with tea, coffee, or fresh fruit. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. Can be frozen (unglazed) for up to 2 months.
Variations
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Add lemon or orange zest for a citrusy twist.
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Fold in chocolate chips or berries for extra flavor.
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Swap vanilla for almond extract for a nutty variation.
Conclusion
This Moist Vanilla Pound Cake is proof that simple ingredients can create a dessert that feels timeless and elegant. Light, buttery, and versatile, it’s the perfect cake to enjoy anytime — from family gatherings to afternoon tea. Bake it once, and it’ll quickly become a go-to favorite!
