Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each  ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!

Vanilla Pound Cake

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• CourseBreakfast, Cakes, Desserts

Servings	Prep Time
1 9x5 inch loaf	30 minutes

Cook Time

75 minutes

Servings Prep Time 1 9x5 inch loaf 30 minutes

Cook Time 75 minutes

Vanilla Pound Cake Yum Print Recipe CourseBreakfast, Cakes, Desserts Servings Prep Time 1 9x5 inch loaf 30 minutes Cook Time 75 minutes Servings Prep Time 1 9x5 inch loaf 30 minutes Cook Time 75 minutes

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, plus more for the pan 2 sticks
• 1 cup granulated sugar
• 5 large eggs room temperature
• 2 tsp pure vanilla extract

Servings: 9x5 inch loaf

Instructions

1. Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder and salt.
3. In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
4. Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
5. Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.

Recipe Notes

Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.

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