Vanilla Pound Cake Recipe ( Vanilla Tea Cake )

                                                                        

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 

                                                                   

My Latest Recipe Pound Cake Video:  

 

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.

1. 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.
2. Using a large quantity of baking powder will make your cake taste spoiled
3. 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

Vanilla tea cake

Vanilla Chocolate tea cake

Fudgy Brownie

Peanut Butter Cake

Glazed Vanilla Cup Cake

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!

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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 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.

                           

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.

    

You can see in the picture and video how it makes it fluffy and soft.t

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Serve it with tea and coffee.

Eggless Pav Bread Recipe

Eggless Pav Bread | Ladi Pav | How to Make Homemade Pav at Home with step-by-step photos and video.

Eggless Pav is a simple and common street food bread: soft and puffy bread rolls. It is made with plain flour and dry yeast, along with some other essential ingredients, when made fresh and served with bhaji, vada, Kathiawar cholay, and dal kabab.

Basically, the Pakistani version of the bread roll is much

similar to the dinner roll but softer without a crisp texture. I have already shared the pav bread recipe, but that wasn’t well prepared by me because my oven cheated at the time of baking, so per my calculation, that wasn’t as good. I have given the link above; hence, there you can check out the recipe

                  

My Latest Video Pav Bread Recipe:

Eggless homemade pav is a type of Pakistani bread roll. They taste best when fresh out of the oven that usually sold with kabab and choley at the vendor. One more thing I’d like to tell you all.

Those people who are familiar with Karachi would have seen in some of the bakeries kadak bread with a little hard crust on top and remaining soft from the inside. In making kadak bread, no hard and fast rule is applied; this bread is similar to pav bread, just the difference between them of hard and soft crust; the rest remains soft from inside. 

                     

How to make kadak Bread?

Kadak bread is baked similarly to pav bread, then left outside in a baking dish for at least 5-6 hours or until completely cool. Once cooled, it is preheated in the oven at 50-60°C for 15 minutes, and then baked at a low temperature in the oven for an hour. Once done, the kadak bread is ready.

 

Many people are familiar with Aram Bagh, where kabab chutney with bread has become a popular street food over the years. When I was growing up, I used to go there with my mother, and we would always enjoy a meal with lots of tangy green chutney, kababs, and pav bread. Those moments are very memorable for me.

 

Similarly, I draw inspiration from another aspect of Indian street food, which is why I've shared it on my blog in my earlier posts. Now, let’s get back to the recipe.

 

Pav is similar to a dinner roll but made with very few simple ingredients; it's actually a staple for many people in Karachi, enjoyed nearly every day for breakfast or as a snack. 

This bread roll is not typically served with any specific dish, allowing each person to choose their own food pairing. However, it becomes especially delicious when served with kabab chutney or cholay, and it is also commonly enjoyed with Indian dishes like pav bhaji or vada pav.

                                 

Some important tips, suggestions, and variations for the soft and spongy eggless pav bread recipe.

To make soft pav, the key is the proper kneading of the plain flour dough after mixing it with yeast. Knead the dough for about 10-15 minutes. You can also use a bread maker or atta maker to knead the dough.

 

Once the dough is kneaded, allow it to rest for 60 minutes to rise and develop its shape. After shaping the dough into balls and transferring them to a tray, let them rest again. 

 

Before placing the tray in the oven, don’t forget to brush the balls with milk, butter, or egg to achieve a nice golden color. 

 

Using high-quality yeast is essential for creating super soft pav. Additionally, ensure you dedicate enough time to the kneading process, as it helps develop the gluten for a fluffy texture. Remember, the size of the pav balls will double once rested, so adjust their size accordingly. 

The pav bread recipe is especially delicious when made with milk and butter.

If you have tried this Ladi Pav Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, firstly activate the yeast by combining lukewarm water, sugar,r and dry yeast in the mug or direct bowl; stir to mix well and cover with a lid, then leave it in a warm place for 10 minutes until bubbling and a foamy texture appears on top.

                               

Then pour 1 tbsp oil and mix well; reserve the second tbsp oil for use later.

                    
              

Take a large-sized bowl, then pour the yeast mixture into the bowl, then sift the flour into the same bowl.
                    

Add ingredients to the flour, and mix them together with a spatula. 

Keep mixing until the dough is formed, transfer to the working surface, and start kneading the dough with the help of the palm for around 5 minutes.

The dough turns sticky at this stage; add lemon essence and remaining oil. The dough will seem oily and stick not worry.   

              

Keep Continue kneading for another 10 minutes. The dough will absorb all the oil and turn into a super soft and elastic dough.
                  

Here you can see in the picture below how the dough gets a stretchy texture.

                      

Tuck the dough and place it in a bowl, cover it with cling wrap or cloth, and rest for 1-2 hours in a warm place.

                     

Allow the dough to rise until it doubles in volume.

                         

Further, punch the dough, transfer to the working surface, and knead it slightly to remove the air incorporated. 

                       

Cut the dough into equal portions, roughly cut and divide into 9 equal pieces. 

                        

Give it a smooth ball-sized shape

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Grease the square aluminum tray with butter or line with butter paper.

                     

Place the balls into a lined tray. Place them, leaving equal space between. Now cover them with a kitchen napkin, and allow resting for 30 minutes or until they double in size.

                  

Meanwhile, turn on the oven and preheat it to 200 c for 20-25 minutes. Whisk the egg with milk.

                  

                           

Pav bread has reached the brim of the baking tin

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Apply egg wash over pav bread with the help of a muslin cloth without damaging the balls.

                                 

                    

And bake them at 200 C for 20-25 minutes or untilthey  turn golden brown from the top

                 

Once the pav is out of the oven, rub it with butter or oil to get a shiny look.     

Also, cover again with a kitchen napkin to get super-soft; leave them for 10 minutes by covering. Then transfer to the cool wire rack and allow to cool completely. 

                                        

Finally, pav bread is ready to serve

                        

                    

You can see inside the look of the bread,d so spongy and super soft. Pav bread can also be served with butter, jam, or tea.