Vanilla pound cake is a classic dessert renowned for its rich, buttery texture and deep vanilla flavor. This cake has been a staple in many cultures, often served at family gatherings and special occasions due to its simplicity and elegance. The combination of high-quality vanilla and the tender crumb of the cake makes it a timeless favorite. Whether you’re looking for a dessert to impress guests or a comforting treat for a cozy evening, this vanilla pound cake recipe is sure to delight.

Ingredients

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• 1 cup (227g) unsalted butter, room temperature
• 2 1/2 cups (500g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (227g) sour cream, room temperature
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 tablespoon pure vanilla extract (or 1 vanilla bean)
• 1 tablespoon vegetable oil

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Butter a 9×5-inch loaf pan and dust it with flour.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
3. Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment, cream the butter until it’s light and fluffy. Gradually add the sugar and continue mixing until well combined.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until smooth.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Final Mix: Add the vegetable oil and mix until the batter is smooth.
8. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the center comes out clean.
9. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Top Tips

• Use Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and a lighter texture.
• Don’t Overmix: Mix wet and dry ingredients separately and gently fold them together to avoid a dense cake.
• Check for Doneness: Use a skewer to check if the cake is fully baked. If it comes out clean, the cake is ready.
• Let it Rest: Allow the cake to cool completely before slicing to prevent it from breaking apart.
• Enhance Flavor: Use high-quality vanilla for the best flavor.
• Store Properly: Store the cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Variations

• Lemon Vanilla Pound Cake: Add a teaspoon of lemon zest and a tablespoon of lemon juice to the batter for a citrus twist.
• Chocolate Chip Pound Cake: Fold in 1 cup of dark chocolate chips into the batter for a chocolatey surprise.
• Nutty Pound Cake: Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.
• Glazed Pound Cake: Drizzle a simple glaze made from powdered sugar and milk over the cooled cake for an extra touch of sweetness.
• Cinnamon Swirl Pound Cake: Mix cinnamon into the batter and create a swirl design on top before baking for a visually appealing dessert.

Nutritional Guide

Additional Nutritional Notes: This vanilla pound cake is rich in calories and fat due to the generous amount of butter and sugar. However, it provides a good amount of carbohydrates for energy and some protein from the eggs. It’s best enjoyed in moderation as part of a balanced diet. Consider using lighter alternatives like reduced-fat sour cream or less sugar for a healthier version.