About this Recipe
This recipe comes from Donna's kitchen and it is an absolute favorite in her home. In fact, Donna makes this pound cake at least twice a month by request! The cake stays moist, keeps well and is the perfect texture and flavor to compliment your coffee or tea break. This vanilla pound cake uses basic ingredients that most home cooks have in their pantry.
1. Make sure the butter is at room temperature and use real butter. Do not substitute margarine for the best results.
2. For the best texture, beat the butter and sugar for several minutes before adding the eggs.
3. Buttering and lightly dusting the loaf pan with flour will assure the cake slides from the baking dish when done.
4. Keep in a container with a lid or a ziploc and refrigerate to keep this cake moist and fresh tasting for days.
5. This recipe for Vanilla Pound Cake is a very good choice to take to a potluck or picnic.
Makes 1 loaf
1 cup butter, at room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups all purpose flour
1. Preheat oven to 350 degrees F.
2. Grease a 4.5 x 8.5 inch loaf pan with butter and lightly dust with flour
3. In a mixing bowl, beat the butter and sugar on high speed until light and fluffy.
4. Add the eggs, one at a time and beat well.
5. Add the vanilla and salt and beat in.
6. On low speed, mix in the flour adding a little at a time until combined. Do not over mix.
7. Transfer to the prepared baking pan, place into the preheated oven and bake for 60 minutes.
Test with a toothpick. Pound cake is ready when the toothpick inserted in the middle of the cake comes out clean.
8. Remove from the oven, leave in the pan for 15 minutes then turn out onto a cooling rack to cool completely.
The pound cake has a long history, originating in the early 1700's in Europe.
The original pound cake did not have vanilla or salt added.
The first pound cakes only had 4 ingredients, flour, sugar, butter and eggs and they had a pound of each! That is a lot of eggs. In the 1800's the eggs in recipes were cut down to 10 and orange or lemon juice was added changing the texture and flavor of the original pound cake.
There are many variations from different cultures that developed over time and has been scaled to fit different baking tins.