Pound Cake Recipe || Vanilla Cake Recipe || How to make Vanilla
Cake with
step-by-step photos and Video
Vanilla
Pound Cake
is the traditional classic, sweet, super soft tea cake recipe that is made
with a few basic ingredients, but in taste, it is so good. Cakes can be intimidating
to bake, but pound cakes and loaf cakes are much easier and quicker, and this
pound cake is a close second favorite to our all-time favorite Chocolate Cake Slices.
I always recommend adding buttermilk to the cake batter because this brings softness and a light, rather dense texture. I don’t like to eat it if you don’t prefer using buttermilk in cake batter; then milk can be used at room temperature. Making a perfect cake depends on accurate measurement. For which you must use a kitchen scale instead of a cup measurement
Here I wrote using a kitchen scale measurement, so I will suggest using it to achieve perfect cake results like my recipe. Trust me, after following my recipe, you
won’t want to buy a pound cake from the bakery. So soft and sweet cake
I am not self-promoting; once you try it, you'll see my point.
You’ll love making
this pound cake recipe on the weekends because it’s great for brunch or to
serve with coffee when you’re having friends and family over. You could also
make this by replacing the vanilla extract with orange extract, a dusting of
powdered sugar, and a teaspoon of orange zest on top.
For the best result, follow my detailed step-by-step photos, videos, and instructions and tips below.
Here I will tell you about my experience regarding making
a soft cake. That I learned from my mistakes initially
SOME TIPS FOR MAKING THE PERFECT POUND CAKE:
To make a soft and perfect cake, ensure that all ingredients are at room temperature.
Start by bringing your ingredients to room temperature. When mixing the butter and sugar, be patient and mix them until the mixture appears light and fluffy, which should take about 3 minutes. This step is crucial in this pound cake recipe, so take your time.
If you’re vegetarian, vegan, or have an egg allergy, you can substitute yogurt for the egg. However, I highly recommend using condensed milk instead of yogurt. In this case, you should also use baking powder and 1/4 teaspoon of baking soda.
If you prefer yogurt, add ½ teaspoon of white vinegar along with the baking soda and baking powder. These ingredients will help the cake rise properly while keeping it soft and spongy.
Avoid removing the pound cake from the loaf pan immediately. Let the cake cool for about 10 minutes, or until it's halfway cooled, before flipping it out of the pan and allowing it to reach room temperature.
Use butter and flour to grease your pan rather than cooking spray, as the latter may prevent the cake from rising fully.
Do not use an electric mixer for combining the dry ingredients with the batter. The batter contains air bubbles that help the cake rise, and mixing can cause these bubbles to pop, resulting in a denser and harder cake.
Maintaining the correct oven temperature is essential for achieving soft and light pound cakes. If the temperature is too high, the cake may burn on the outside while remaining uncooked on the inside. Conversely, if the temperature is too low, the cake may become soggy and dense. The ideal baking temperature for cakes is 180°C.
- Use a toothpick to check the doneness of your cake. If it comes out clean, the cake is ready. If it starts browning around the edges, it is over-baked, and your cake will lose a lot of moisture.
- Using a large quantity of baking powder will make your cake taste spoiled
- I won’t recommend using a pot to bake a cake, as my result is not as good as it should be, but if you are used to baking cakes in a pot, then keep one thing in mind: the pot should have a wide and thick base so that it can be properly preheated from all sides
How to Store Vanilla Pound Cake:
Serve: Once cooled, remove the pound cake from the loaf pan, slice, and serve with any of your favorite toppings or
ice cream.
Store: Pound cake will keep at room temperature and tightly sealed for 3-4 days. I don’t usually recommend putting the cake in the
refrigerator, but pound cake won’t go stale as quickly due to the density of
the cake.
You Might Like This:
Chocolate brownie with vanilla ice cream
If you have tried this Vanilla Pound Cake, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then, follow
and subscribe
to us on YouTube to get the latest Recipe Video updates.
Preheat the oven to 350 degrees and grease the 8×4-inch loaf pan with butter.
Sift the flour and add baking powder, yellow food
color, and salt. Stir to combine well, and set it aside.
Crack the eggs one by one into the small bowl and then transfer them to the mixing bowl. Start beating the eggs at low speed for a few seconds, then add sugar.
Now increase the speed gradually. Beat until the
egg mixture turns creamy and fluffy. Once it turns to a light and fluffy batter, pour milk and oil, and then start beating once
again on low speed, add vanilla essence, and mix slowly with a hand beater.
Add dry ingredients little by little, and fold
the maida slowly by hand; otherwise, the batter may sit. Likewise, finish the
maida by putting it into the batter. The batter consistency should be thick and pourable.
Once cooled, cut into slices.
You can see in the picture and video how it makes it fluffy and soft.t
Pound Cake is the traditional classic, sweet, super soft tea cake recipe that is made with a few basic ingredients, but in taste, it is so good.
Ingredients For Dry ingredients:
- 250g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp yellow food color
- 1/8 tsp salt
For Batter:
- 5 eggs
- 175g granulated sugar
- 125 ml of milk
- 125 ml of oil
- 1/3 tsp vanilla essence
How to Make Vanilla Pound Cake?
Preheat the oven to 350 degrees and grease the
pan with butter in an 8×4-inch loaf pan.
Preparing dry ingredients: sift the flour and add
baking powder and yellow food coloring. Stir and salt to combine well. Set it aside
Prepare Egg Batter: Crack the eggs one by
one into the small bowl and then transfer them to the mixing bowl
Preparing Cake Batter: Start beating the egg at
low speed for a few seconds, then add sugar. Now increase the speed gradually. Beat
until the egg mixture turns creamy and fluffy. Once turns to a light and fluffy
batter, pour milk and oil, and then start
beating once again on low speed. Next, add vanilla essence and mix slowly with a hand beater
Folding the Dry ingredients: add the dry ingredients
little by little, and fold the maida with a slow hand; otherwise, the batter may go
stiff. Likewise, finish the maida by putting it into the batter. The batter consistency
should be thick, and the pouring state
Baking Cake: Transfer the cake batter
to the loaf pan and tap it down to remove excess air. Bake the cake in a preheated oven at 180 Celsius for 40-45 minutes or until the toothpick comes out
clean
Once the pound cake is baked, leave it for 10
minutes. Next, scrape the edges carefully, take the cake out of the loaf pan, and let it cool down completely on a wire rack
Once cooled, cut into slices and serve with tea and coffee
*Not to be duplicated, rewritten, or published without permission. Thank you
Have you any doubts about this blog kindly let me know
EmoticonEmoticon