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Classic Vanilla Butter Pound Cake

Ingredients · Serves 10 · Prep 20 min · Total 2 hr 45 min

  • 1 cup unsalted butter, softened (227 g)
  • 1 cup granulated sugar, 200 g
  • ½ tsp kosher salt
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and leveled (220 g)
  • ½ tsp baking powder
  • 2 tbsp milk, room temperature
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Classic Vanilla Butter Pound Cake

Steps

  1. Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
  2. In a large bowl, beat the butter, sugar and salt on medium-high until very light and fluffy. This long beating gives the cake its lift.
  3. Beat in the eggs one at a time, beating 30 seconds after each and scraping the bowl. Beat in the vanilla.
  4. Whisk the flour and baking powder in a separate bowl.
  5. Add half the flour mixture and mix on low just until it disappears. Mix in the milk, then the rest of the flour.
  6. Scrape the batter into the pan and smooth the top.
  7. Bake until golden with a crack down the middle and a toothpick in the center comes out clean.
  8. Cool in the pan on a rack.
  9. Lift the cake out and let it cool completely before slicing.