This is the best vanillapound cake. And I’m serious, this is the best recipe for a vanilla pound cake ever. Vanilla is often used as a flavoring in many desserts, as a secondary ingredient sort of. It is added to several recipes, in small amounts, because it gives a neutral flavor, which helps as a base on the palate I think.
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Now, when vanilla is the main ingredient, everything changes. And this is because when vanilla is the main ingredient, it becomes very important to use really high quality vanilla, because you will notice if it is good or not, in the flavor at the end, like with this recipe.
In this case, for this recipe, we recommend using a vanilla bean, or, if not, the second best choice is to use natural vanilla extract. In this case, it is very important that you do not use artificial extracts or flavorings, as the result will not be the same.
If you use a vanilla bean, you will notice the black small grains in the pound cake, both while you make it and also once it’s done. Vanilla, in its natural state, is very intense. If you have never tried it, I encourage you to do so, because you will love it!
This pancake is very soft inside, and very moist. And this humidity lasts for several days, which is amazing. It takes a long time to dry up. I can guarantee anyone will like this recipe. Making vanilla the star of the recipe and in a pound cake form, yum!
Now, on the outside, this pound cake is crispy. The top layer is one of the best parts, because this, together with the soft inside, makes for a perfect combination!
If you like this recipe, you have to check out our very vanilla cupcakes, you will fall in love with them!
The best vanilla pound cake
Ingredients
- 1 C (7.93 oz) (225 gr) unsalted butter, at room temperature
- 1 1/4 C (8.80 oz) (250 gr) white sugar
- 2 tbsp (1 fl oz) (30 ml) vanilla extract, good quality (Or half a vanilla bean)
- 4 eggs
- 1 3/4 C (8 oz) (228 gr) all purpouse flour
- 1 tsp (0.17 oz) (5 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1/2 C (4 fl oz) (120 ml) whole milk
Instructions
- Preheat the oven to 356º F (180° C). Butter a rectangular baking pan of approximately 9 x 4.80 inches (23 x 12 cm) with walls. Separately, in a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon so that the ingredients are integrated.
- Place the butter with the sugar in a large bowl and beat with a balloon whisk or electric mixer for 2-3 minutes until the mixture becomes light and fluffy.
- Add the vanilla extract (or the inside of the vanilla bean) and then the eggs one at a time, beating after each addition to blend well. Beat for 1 more minute until smooth and homogeneous.
- Add the flour mixture in three additions alternating with the milk, beginning and ending with the flour and beating very lightly after each addition. Beat just until the ingredients are integrated and there are no lumps, but it is important not to over do it.
- Pour the mixture into the pan and bake at 356º F (180° C) for approximately 40 minutes until it is lightly golden brown on top or when a wooden stick comes out clean when inserted.
- Once ready, take the pound cake out of the oven, let it rest for 10 minutes inside the pan and then carefully turn it out.
