Recipe
Easy Classic Vanilla Pound Cake
This wonderfully easy pound cake has the most amazing flavor and delicious crispy crust. It's so easy to make and freezes exceptionally well, so you can always have a slice of cake on hand.
Time: 1 hour 45 minutes 
Difficulty: Beginner
Yield: 16 servings*Udstyr
- Mixing bowl
- Loaf pan 1.5 liters (9 x 5 inches)
Ingredients
- 500 g soft butter
- 500 g sugar
- 8 eggs
- 500 g flour
- ½ tsp baking powder
- 3 tsp vanilla
Instructions
- In a large bowl, cream the soft butter and sugar together. Add the eggs one at a time, mixing well after each addition. Finally, add vanilla.500 g soft butter, 500 g sugar, 3 tsp vanilla
- In a separate bowl, mix the flour and baking powder. Gradually add this dry mixture to the large bowl and mix until the batter is smooth. You can use a stand mixer if you like.500 g flour, ½ tsp baking powder
- Grease two 1.5-liter (9 x 5 inches) loaf pans. Divide the batter evenly between the two pans.
- Bake the pound cakes at 165 °C (329 °F) for 1 hour and 25 minutes on the bottom rack of the oven. Let the pound cakes cool slightly in the pans, then turn them out and allow them to cool completely on a wire rack.
Notes
*1 batch of this recipe makes 2 pound cakes, each yielding 8-10 slices of cake.
Freezing: The pound cakes can be frozen for up to 3 months.