“Plain Old Vanilla Pound Cake”
This simple yet classic and elegant cake has become recognized as a basic foundation for many of our modern confections.

Pound cake gets its name from its traditional recipe: it used a pound each of four main ingredients — Flour, Butter, Sugar, and Eggs. That’s it!

Rich and buttery, heavy and dense are the original characteristics of Pound Cake.
It’s not light and fluffy like a Sponge Cake—it’s got weight to it.

However, methods and ingredients have changed over time to suit evolving tastes.

In this recipe, I will use the Flour Batter Mixing Method and share some tips for making a Mile High yet moist Vanilla Pound Cake.

FLOUR BATTER MIXING METHOD produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation.

This method works only if the Butter is softened or 65° to 75°F/ 19° to 23°C and all other ingredients are ROOM TEMPERATURE as well (this includes Eggs and Milk).
At this temperature, the Butter when whipped will hold the maximum amount of air.

ALWAYS USE REAL BUTTER when making Pound Cake. Using 100 percent high quality Butter at the correct temperature yields perfect texture in addition to superior flavor.

CHOOSING THE RIGHT PAN IS VERY IMPORTANT IN MAKING POUND CAKE
Pound Cake can be baked in a Loaf, Tube or Bundt Pan.
Rapid heat penetration gives the cake a superior texture, so it is best to use a cake pan made of a highly conductive metal that has a dull, heat-absorbing finish such as Aluminium.

If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently (Nordic Ware Cast Aluminium Bundt Pan does a great job).

This classic Butter Cake will be so fluffy, light, buttery and very tasty 😘

I hope this beautiful cake will add to your baking repertoire 😉

🍰 Love you All !

WATCH HOW TO MAKE “SOFT FLUFFY MOIST VANILLA POUND CAKE”

TIPS FOR SUCCESS (PLEASE READ FIRST):

• Choose the right pan
  Use a cake pan made of a highly conductive metal such as Aluminium
  If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently
• Make sure every crack and crevice of your pan has been greased with solid Shortening and flour to ensure a perfect crust
• Preheat the oven 20 minutes or longer before you start (use an oven thermometer to ensure the temperature is correct)
  Set an oven rack in the lower third of the oven
• Start with room temperature ingredients (the Butter must be softened or 65° to 75°F/ 19° to 23°C).
  I usually take the ingredients out of the fridge (including Eggs and Milk), allow to sit on the counter for about 30 minutes before I start making the cake. The amount of time depends on the weather and how cool you keep your kitchen (the temperature where I live is 29.5°C)
  DON’T heat the butter in the Microwave, melted Butter won’t cream properly
• Always use real Butter (100 percent High Quality Butter)
• Sift the Flour Mixture (120 grams of Flour, Baking Powder, Baking Soda and Salt)
• When adding Flour mixture and Buttermilk, Don’t overmix
• Always fold fruit (if using) by hand (blueberries, etc)
• NEVER try to speed up the baking process and DO NOT open the oven door until your cake has baked at least three-quarters of the recommended baking time
• Once it’s baked, let Pound Cake rest for at least 10 minutes in the pan; then remove the pan and let it cool completely on a cooling rack
• Refrigerating the cake will distort the fresh texture and flavor
  Once cool, store Pound Cake at room temperature (in an airtight plastic bag) for 4-5 days

RECIPE

VANILLA POUND CAKE
Yield: One (9” X 4” X 3”) or (23 x 10 x 7.5) cm Loaf Pan

❄️ Ingredients
FOR THE CREAMED BUTTER MIXTURE:
135 g Unsalted Butter ~ softened at room temperature
115 g All-Purpose Flour

160 g Eggs ~ room temperature
240 g Caster Sugar
120 g All-Purpose Flour
1/3 tsp Double Acting Baking Powder
1/3 tsp Baking Soda
1/3 tsp Salt
120 g Milk ~ room temperature
1/2 tbs Lemon Juice/ Vinegar
2/3 tsp Vanilla Extract

❄️ Instructions
Preparation

1. Coat the entire inside of the pan with solid Shortening
   After greasing the pan, sprinkle some All-Purpose Flour, tilt the pan and rotate it (tapping the sides to spread the flour evenly)
   Invert the pan and tap it lightly to get rid of any excess flour (make sure every nook and cranny of the pan is greased and floured to ensure a perfect crust)
2. Preheat the oven 20 minutes or longer before you start 160°C fan/ 180°C/ Gas Mark 4 (use an oven thermometer to ensure the temperature is correct)
   Set an oven rack in the lower third of the oven
3. Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
4. Make sure all ingredients are at room temperature
   Take the Butter, Eggs and Milk out of the fridge, allow to sit on the counter for about 30 minutes before you start making the cake (the amount of time depends on the weather and how cool you keep your kitchen. The temperature where I live is 29.5°C)
   The Butter must be softened or 65° to 75°F/ 19° to 23°C; To test poke it with your finger; your finger should make an indent without sinking into the Butter (it should not be shiny or greasy and cool to touch, not warm)
   DON’T take a shortcut and Microwave the Butter because it will not heat evenly
5. Using a baloon whisk, combine the Flour Mixture (120 grams of All-Purpose Flour, Baking Powder, Baking Soda and Salt), set aside
6. Prepare the Buttermilk Mixture (combine Milk, Lemon Juice or Vinegar and Vanilla Extract), set aside
   

To Make Vaniila Pound Cake

1. In the first bowl
   Beat the softened Unsalted Butter for 30 seconds until soft
   Add 115 grams of All-Purpose Flour, mix on LOW SPEED first until the dry ingredients are moistened; then raise the speed to MEDIUM-HIGH and continue beat for about 3 minutes until light, fluffy and pale in color (scrape the sides and bottom of the bowl occasionally to make sure everything is evenly mixed)
   This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation
   Set aside
2. In a second bowl
   Beat the Eggs and Caster Sugar at MEDIUM-HIGH speed for about 3 Minutes to form a semi-firm foam
   The egg whipping is not as thorough as that needed for a Sponge Cake
3. Using a hand whisk, gently combine the Beaten Eggs to the Creamed Butter Mixture in 3 batches (mixing well after each addition)
4. Then gradually add sifted Flour Mixture alternately with Buttermilk Mixture that we prepared earlier in 3 batches (beginning and ending with Flour Mixture).
   Please note that the flour mixture must be sifted
   Mix gently with a hand whisk until just combined after each addition
   Make sure that you scrape the entire surface of the bowl so there is no flour residue on the sides and bottom of the bowl (avoid over-mixing the batter or your Pound Cake will be tough)
5. Using a spatula, scrape down the sides of the bowl, making sure everything is mixed well (the consistency should be thick)
6. Spoon batter into prepared pan (the batter will fill the loaf pan 1-inch from the top)
7. Using a knife, lightly swirling the batter in spiral motion to flatten the batter and break the large bubbles (make sure the knife doesn’t touch the bottom of the pan)
8. Smooth the surface of the batter
9. Tap the pan to remove excess bubbles
10. Place a line of cold butter in the center of the batter (long side)
    By doing this, perfect cracks will appear after baking, resulting in a very neat appearance
    If you don’t put Butter on top, cracks will still form, but they will be irregular in shape
11. Bake in the preheated 160°C fan/ 180°C/ Gas Mark 4 (the lower third rack) for 1 hour or until a skewer inserted into the center comes out clean
    Never try to speed up the baking process and Do not open the oven door until your cake has baked at least three-quarters of the recommended baking time
    The rush of cold air that hits the cake when the door is opened could cause the cake to collapse
    ** If you feel your cake is a little too brown, what you can do is after 50 minutes of baking, cover the pan loosely with Aluminium Foil to prevent overbrowning and continue bake for another 10 minutes until the cake is done
12. Once it’s baked, let the cake cool in the pan for about 10 minutes
    The cake should start to shrink from the sides of the pan only after removal from the oven
13. 10 minutes later, remove the pan and let it cool completely on a cooling rack
14. Pound cake is best eaten the day after baking
    Once it’s cools completely, wrap tightly with airtight plastic and let it sit at room temperature overnight. This storage method can maximize the moisture of the Pound Cake

NOTES

1. DON’T use Butter to grease the pan
   Shortening is preferable to Butter because it is solid at room temperature; It will stick the pan and provides a better barrier
   Butter unless it is clarified will leave gaps where the flour will not adhere but the cake unfailingly will
2. If you want to add Fruit to Pound Cake Batter (fresh or frozen), pat them dry after washing to remove excess moisture, then lightly coat the fruit in a tablespoon or two of flour (taken from the flour in your recipe); this helps keep it from sinking to the bottom during baking
   Once your batter is fully mixed and smooth, gently fold the floured fruit in using a spatula. Don’t overmix—just fold enough so the fruit is evenly distributed
3. Ensure the cake is completely cooled before wrapping or storing
   If you are wrapping a warm Pound Cake, condensation may occur, which can make the cake soggy and sticky
   That moisture buildup can affect the crumb—making it feel overly dense or gummy
   Condensation = Mold Risk; If it’s wrapped warm and stored for a while, that trapped moisture can speed up spoilage
4. The cake can simply be stored at room temperature (wrap the cake tightly in plastic wrap or place it in an airtight container); store in a cool, dry place away from direct sunlight, it can last for 3-5 days at room temperature
5. Refrigerating the cake is NOT recommended as it will distort the fresh texture and flavor
   If storing in the refrigerator, wrap the cake well to prevent it from drying out and absorbing odors; Pound Cake can be kept in the refrigerator for up to a week
6. For longer storage, it can be frozen for up to 3 months
   Wrap the cake or individual slices tightly in plastic wrap and then foil; Store in an airtight container or freezer bag
   To thaw, remove from the freezer and let it sit at room temperature for a few hours