Description
This Moist Vanilla Pound Cake is soft, buttery, and rich with the perfect touch of vanilla. It is easy to make, tender in texture, and full of classic homemade flavor.
Ingredients
One and three-quarter cups all-purpose flour
One teaspoon baking powder
One quarter teaspoon salt
Three quarters cup unsalted butter, softened
One cup granulated sugar
Two large eggs
Two-thirds cup whole milk
One tablespoon vanilla extract
Instructions
1. Preheat oven to three hundred fifty degrees Fahrenheit and grease a loaf pan with butter or spray.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar with a hand mixer until light and fluffy for about three minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in milk and vanilla extract until smooth.
6. Gradually add dry ingredients to wet mixture, mixing just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for sixty to seventy minutes or until a toothpick inserted in the center comes out clean.
9. Cool for fifteen minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for the best texture. Serve with berries, whipped cream, or a drizzle of honey. Store covered at room temperature for four days or freeze for up to three months.
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