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 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. That I don’t like to eat 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 by using a kitchen scale measurement, so I will suggest using it to
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 photo, video, and instructions 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, all ingredients that go into the cake should be at room temperature.
- Bring your ingredients to room temperature. When mixing the butter and sugar together, wait until they look light and fluffy, about 3 minutes, to make sure enough air has been incorporated. This is a critical part of this pound cake recipe, so be patient here.
- The egg makes the cake soft and spongy, so if you are vegetarian or vegan or have an allergy, you can replace it with yogurt, but I'll highly recommend using condensed milk instead of yogurt, along with using baking powder and 1/4 baking soda.
- If you prefer using yogurt, then ½ tsp use white vinegar along with baking soda and baking powder. These ingredients help to raise the cake properly, and it will remain soft and spongy.y
- Don’t remove the pound cake from the loaf pan immediately. You want to let the cake cool about halfway, at least 10 minutes, before flipping it out of the pan and letting it come to room temperature.
- Use butter and flour to grease your pan, not cooking spray, which may prevent the cake from fully rising.
- Don’t use an electric beater for mixing dry ingredients with batter since the batter has a lot of air bubbles that help to raise the cake; mixing can remove bubbles, and your cake will turn dense and hard.
- Maintaining the accurate oven temperature is crucial for making soft and light pound cakes. If the temperature is too high, the cake may burn on the outside and remain uncooked on the inside. Conversely, if the temperature is too low, the cake may turn out soggy and dense. The ideal temperature for baking 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
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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 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 it turns to 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 the pouring
state.
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 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 nos 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, yellow food color. 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 and 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
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