Vanilla Pound Cake

What Do You Serve with Pound Cake?

Pound cake can be served warm, at room temperature, and is even delicious served cold. No matter what you do with this Vanilla Pound Cake, I know you love it! I happen to love this cake all on its own, but here are a few ways to jazz it up:

Whipped cream – Traditional whipped cream, peppermint whipped cream, or even an orange-infused whipped cream would be amazing.chocolate ganache (this is my favorite recipe)Fresh fruit – A fun trick is to pile fruit in the center of the pound cake and then more on top! Drizzle with maple syrup for a beautiful presentation.Buttercream – Pipe it on, as seen on my Harvest Chocolate Bundt CakeGlaze – We love a simple vanilla glaze, but flavored glaze such as lemon works beautifully, too.Confectioner’s sugar – A soft dusting can transform a pound cake.

Vanilla Pound Cake

PREP TIME10MINUTES MINS

COOK TIME1HOUR HR

COOLING TIME10MINUTES MINS

TOTAL TIME1HOUR HR 20MINUTES MINS

A classic pound cake!

Ingredients

▢2 cups (4 sticks / 454 g) unsalted butter, room temperature▢3 cups (600 g) granulated sugar▢6 large eggs, room temperature▢4 cups (500 g) all-purpose flour, sifted▢⅔ cup (163 g) whole milk▢1 teaspoon vanilla extract, optional (I do not add it but readers requested how much to add.)

Instructions

Preheat the oven to 350°F. Spray 3, 8×4-inch loaf pans with nonstick cooking spray, followed by lining each with parchment paper. Set aside.

In a large bowl, cream together the butter and sugar with a hand mixer on medium speed until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, making sure each one has been incorporated before adding the next one.

If adding vanilla, add it to the batter now.

Alternating between the flour and milk, add each to the butter mixture, beginning and ending with the flour. Beat until just combined, making sure not to overmix.

Pour batter evenly into the prepared loaf pans (about 2½ cups of batter per pan). Bake for 60-65 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean.

Remove from oven and allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and let cool completely on wire racks.