Pound Cake — Classic Vanilla
A classic vanilla pound cake with a fine crumb and rich, buttery flavor. The secret? Room temperature butter, creamed to perfection.
20 min active, minimal dishes
Pound Cake — Classic Vanilla
A classic vanilla pound cake with a fine crumb and rich, buttery flavor. The secret? Room temperature butter, creamed to perfection.
20 min active, minimal dishes
Key move
Cream the room temperature butter and sugar slowly until the mixture turns pale and forms a thick ribbon, then fold in flour with minimal mixing to keep a tender, even crumb.
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The Setup
- Loaf Pan9x5 inch
- Electric Mixer
- Wire Rack
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/3)
Cake is dry.
Do not overbake. Check for doneness with a wooden skewer.
Cake is dense.
Ensure butter and eggs are at room temperature and cream the butter and sugar well.
Chef's Notes
Ensure butter and eggs are at room temp for a smoother batter and better rise.
Don't overmix after adding flour; this develops gluten and can make the cake tough.
Serve warm with fresh berries and a dollop of whipped cream or a drizzle of fruit coulis.
Cake can be baked a day ahead. Wrap tightly once completely cooled to maintain moisture.
The Method
PREHEAT
Prep aheadPreheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Uneven release: Skipping corners or bottom edges will cause the cake to stick and tear upon removal.
Oven is preheated and pan is prepared.
CREAM
Time-sensitiveIn a large bowl, cream together the room temperature butter and sugar until light and fluffy.
Cold ingredients: Cold butter will not emulsify properly, leading to a dense or curdled batter.
Over-creaming: Excessive beating can incorporate too much air, causing the cake to collapse during baking.
Mixture should be pale and airy.
BEAT
Beat in the eggs one at a time, then stir in the vanilla extract (1 tsp).
Batter curdling: Adding eggs too quickly can cause the emulsion to break. Add each egg only after the previous one is fully absorbed.
Eggs are fully incorporated and mixture is smooth.
WHISK
Prep aheadIn a separate bowl, whisk together the flour, baking powder (1 tsp), and salt (½ tsp).
Uneven leavening: Failing to whisk thoroughly creates pockets of baking powder, causing uneven rising.
Dry ingredients are evenly combined.
GRADUALLY ADD
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gluten development: Overmixing at this stage will result in a dense, bread-like texture instead of a tender crumb.
Batter should be smooth but not overworked.
POUR
Pour the batter into the prepared loaf pan.
Air pockets: Tap the pan firmly on the counter once to release trapped air bubbles before baking.
Batter is evenly distributed in the pan.
BAKE
Time-sensitiveBake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Underbaking: The center remains raw if pulled too early; ensure the skewer is free of wet batter.
Top should be golden brown and a skewer inserted comes out clean.
COOL
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Structural collapse: Removing the cake before the 10-minute rest can cause the delicate crumb to tear or fall apart.
Cake has cooled in the pan for 10 minutes and is ready to be removed.
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