Vanilla Pound Cake

5 from 1 vote

Vanilla Pound Cake

Classic vanilla pound cake made with 5 staple ingredients including equal parts of butter, sugar, and flour. Ready in less than 1 hour!

Prep Time15

Cook Time40

Total Time55

Course: Cake

Cuisine: American

Servings: servings

Calories: 299kcal

Author: Caro Jensen

Ingredients

1/2 lb butter lightly salted
1/2 lb sugar
4 eggs
2 tsp vanilla extract
1/2 lb self-raising flour
2 tsp powdered sugar to serve, optional

US Customary - Metric

Instructions

Preheat your oven to 350°F (180°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. About 2-3 minutes.
1/2 lb butter, 1/2 lb sugar
Beat in the eggs one at a time, then stir in the vanilla extract.
4 eggs, 2 tsp vanilla extract
Gradually add the flour to the wet ingredients, mixing until just combined.
1/2 lb self-raising flour
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Cover the cake with some parchment paper while baking if it's getting too dark while baking.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving (optional).
2 tsp powdered sugar

Notes

Light and fluffy: Make sure the wet ingredients are light and fluffy before adding in the flour.

Don't overmix: Once you added the flour, make sure not to overmix the cake batter or the cake will be dense.

Storage: This moist lemon cake stores well at room temperature in an airtight container for up to 4 days. Alternatively, you can freeze leftovers for up to 3 months in a freezer-proof container whole or in convenient slices.

Nutrition