Vanilla Pound Cake
Vanilla pound cake gives a rich buttery taste with a soft and moist crumb. The sweetness comes from a balanced mix of granulated and powdered sugar, creating a smooth dessert flavor that is not too heavy.
Equipment
- Mixing bowls (various sizes)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Spatula
- Sieve (for sifting dry ingredients)
- 9×5 inch loaf pan
- Oven
- Cooling rack
- Small whisk (for glaze)
- Baking paper or butter (for greasing the pan)
Ingredients
Cake
- 360 g all-purpose flour sifted
- 227 g unsalted butter softened
- 200 g granulated sugar
- 120 g confectioner’s sugar
- 4 large eggs separated, room temp
- 240 ml whole milk 240 g
- 5 ml almond extract
- 10 ml vanilla extract
- 8 g baking powder
- 3 g salt
Vanilla Glaze
- 42 g melted butter
- 120 g powdered sugar
- 30 –45 g milk 2–3 tbsp
- 10 ml vanilla extract
Instructions
- Preheat the oven to 170°C (340°F). Grease a 9×5 inch loaf pan and line it with parchment paper so the cake doesn’t stick and comes out cleanly after baking.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- In a large mixing bowl, add softened butter along with granulated sugar and confectioner’s sugar. Beat everything together until the mixture becomes light in color, fluffy, and creamy in texture.
- Next, separate the eggs. Add only the egg yolks into the butter mixture one at a time, mixing well after each addition so everything blends smoothly.
- Now add the vanilla extract and almond extract for flavor. Slowly pour in the milk and mix until the batter becomes smooth and well combined.
- Gradually add the prepared dry ingredients into the wet mixture. Fold gently using a spatula until just combined. Avoid overmixing, as it can make the cake dense.
- In another clean bowl, beat the egg whites until soft peaks form. Carefully fold the whipped egg whites into the batter to keep the mixture light and airy.
- Pour the finished batter into the prepared loaf pan and smooth the top. Bake for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow the cake to cool completely. For the glaze, mix the melted butter, powdered sugar, milk, and vanilla extract until smooth, then pour it over the cooled cake before serving.