Vanilla Pound Cake
A classic buttery and tender pound cake that has only five ingredients – butter, sugar, flour, eggs and vanilla extract.
Ingredients
- 1 cup unsalted butter slightly softened
- 2 cups granulated sugar
- 5 large eggs room temperature
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract
Instructions
- Cream the 1 cup unsalted butter and 2 cups granulated sugar 5 to 6 minutes. The sugar should not feel grainy.
- Add in the 5 large eggs, one at a time.
- Add in the 2 teaspoons vanilla extract then the 2 cups all-purpose flour in 3 separate additions. Do not overmix.
- Heavily grease a Bundt pan and place the Bundt pan in a cold oven. Turn the oven on to 350℉ and bake one hour or until a toothpick inserted comes out clean.
- Let sit in Bundt pan for 20 minutes, then turn out to a wire rack to cool pound cake completely. Dust with powdered sugar before serving.
Notes
- Use only pure vanilla extract for this vanilla pound cake
- If your eggs are not room temperature, a quick way to bring them to room temperature is to place the eggs in a glass and fill it to the top with warm water. Let the eggs sit for 10 minutes in the warm water and they will be room temperature and ready to use in your recipe.
- The cake will keep up to 72 hours. Store in an airtight container.
- You can also freeze this cake up to 45 days, sealed in an airtight container.
- Makes 12 large slices or 16 smaller slices.
Nutrition
Serving: 1large sliceCalories: 368kcalCarbohydrates: 49gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 109mgSodium: 29mgPotassium: 54mgFiber: 1gSugar: 33gVitamin A: 572IUCalcium: 18mgIron: 1mg
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