Vanilla Pound Cake with a moist and tender crumb.
- 230 grams (1 cup or 2 sticks) unsalted butter, softened*
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 280 grams (2 cups) plain flour or all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 120 ml (1/2 cup) full fat or whole milk, room temperature
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
- In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
- Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
- Add flour, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix).
- Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 50 minutes, loosely cover the top with aluminium foil.
*Butter: it’s very important to use softened butter (very soft) for this recipe. Do not use cold butter. You want the butter to be soft so it will easily combine with the sugar. This step is crucial in creating a light and tender cake (rather than being dense and dry). See below for example when butter and sugar is pale and creamy (known as ‘creaming’).