Vanilla Pound Cake

Vanilla Pound Cake has the perfect texture of an old fashioned pound cake with just the right amount of vanilla flavoring. A traditional pound cake is heavy with a nice outer crust and a moist center. This recipe ticks all the boxes.

Most pound cakes call for all purpose flour, but this one is just perfect with cake flour. I mean its the kind of cake you say, I’ll just have one slice. Then, you find yourself standing over the kitchen counter with a fork snacking until someone catches you. Yep, you may think it won’t happen to you, but wait and see. A good cake is hard to turn down. 🙂

Now that summer is coming to an end and fall is right around the corner. I decided to decorate with blueberries and a lovely vanilla frosting. Soon, I will be baking with pumpkin and cinnamon in a house decorated with pinecones and fall scented candles. But, today I’m enjoying freshly picked hydrangeas with peach tea. Oh yes, and a couple slices of vanilla pound cake.

Tips for Vanilla Pound Cake

• Measure your ingredients with a scale for the correct amount.
• Sift your flour.
• Use room temperature unsalted butter, NOT melted.
• I baked this cake in a 10×4 inch, 16 Cup Angel Food Cake tube pan, you can use a bundt cake pan, just make sure it is a tube pan.
• Shortening can be replaced with coconut oil.
• Spoon batter into the cake pan, then bang pan on counter a couple times to level the batter.
• Once cake is baked, let it cool on a rack for ten minutes. Then using oven mitts invert the cake pan onto cooling rack and allow it to drop.
• If you let the cake cool too long in the pan before inverting, it may get moist and the outer crust will stick to the pan.
• Let the cake cool completely before decorating with frosting and berries.
• Store cake in an air tight container at room temperature. You can also slice the un-frosted cake, wrap each slice individually with plastic wrap and freeze for later.
• If you’re a chocolate lover try this Chocolate Pound Cake Recipe.

Vanilla Pound Cake Recipe

Vanilla Pound Cake is an easy traditional pound cake recipe with a fluffy moist texture and lovely soft vanilla flavor. Easy Old Fashioned Pound Cake!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Servings: 12 slices

Author: Jenn

Ingredients

• ▢ 3 Cups (375 g) Cake Flour
• ▢ ½ tsp Baking Powder
• ▢ ⅛ tsp Kosher Salt
• ▢ 16 Tbsp (226 grams) Unsalted Butter softened
• ▢ 3 Cups (600 grams) Granulated Sugar
• ▢ ½ Cup (113 grams) Shortening
• ▢ 5 Large Eggs
• ▢ 1 Cup (250 ml) Whole Milk
• ▢ 1 Tbsp Vanilla Extract

Instructions

• Preheat Oven to 325 F (162 C), then grease and flour a tube pan. ( 10×4 inch, 16 Cup Angel Food Cake Tube Pan)
• Using a large bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with paddle attachment on medium speed cream together butter and sugar until fluffy. (2-3 minutes.)
• Add in shortening, mix until smooth. Scrape sides and bottom of bowl as needed.
• Next, add one egg at a time, mixing until incorporated.
• Then, pour in milk alternating with spooning in flour mixture until a cake batter is formed. (alternating prevents curdling)
• Mix in vanilla.
• Spoon cake batter into prepared cake pan. Give the pan a slight bang on the counter to level batter.
• Bake on middle lowest rack for 1 hr and 15 minutes. Edges of cake will be golden brown and a toothpick inserted into the cake will come out with only moist crumbs not a wet batter.
• Once cake is baked, let it cool on a rack for ten minutes. Then using oven mitts invert the cake pan onto cooling rack and allow it to drop.
• Let the cake cool completely before decorating with frosting and berries.

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