Classic Vanilla Pound Cake

You can choose your flavor with this incredibly simple, perfectly sweet pound cake. Go almond, lemon, or vanilla. For bake sales, we bake this cake in Nordic Ware’s Brilliance Bundt Pan with evenly spaced grooves that make for easy portioning when you slice and serve.

Are you baking this cake for our Bake Sale for No Kid Hungry? Be sure to register your bake sale here to join the cause!

5.0 from 4 reviews
Classic Vanilla Pound Cake
Serves: 1 (10-cup) Bundt cake
 
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 6 large eggs (300 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • 1 cup (240 grams) whole milk, room temperature
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 5 to 7 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Spray a 10-cup Bundt pan* with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on counter to settle batter.
  5. Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Notes
*We used Nordic Ware Brilliance Bundt Pan

FLAVOR VARIATIONS:

Lemon Pound Cake: Substitute 1 tablespoon (3 grams) lemon zest for vanilla extract; add lemon zest with butter and sugar.

Almond Pound Cake: Substitute 1½ teaspoons (6 grams) almond extract for vanilla extract.

 

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9 COMMENTS

  1. It’s delicious, but it’s too much for a 10 cup bundt pan, it just overflows the edge and center. I will try a 5/6th recipe next time. On the other hand, I’m baking at altitude and didn’t make any adjustments, so that could be the problem. Still 5 stars for taste!

    • Hi Natalia,

      Thank you for your question! Unfortunately, we haven’t gotten a chance to test this recipe at high altitudes, and each recipe reacts to altitude a little differently. Lower air pressure at high elevations forces any air bubbles trapped in the batter to rise at a faster rate. When this happens, cakes rise very high very quickly, then often collapse. Increasing your oven temperature by 15 to 25°F and decreasing bake time will help to set the structure of the cake before it overexpands and dries out. You’ll also probably have to adjust the leaveners used in the recipe (in this case, eggs and baking powder). But, this adjustment will be dependent upon your specific elevation. And finally, you won’t want to fill your pan more than halfway, as the batter is far more likely to expand quickly and spill over the sides in higher altitudes. If you’re looking for more information, there are definitely more in-depth, high-altitude baking guides available on the Internet with more information.

      Hope this helps, and happy baking!

  2. I was really anxious after adding the eggs and vanilla to the butter and sugar mixture. It curdled up and refused to mix. I almost gave up but when i added the other ingredients i was suprised to see it had mixed perfectly and becomen a smooth and soft batter. I also added the milk and flour directly into the batter instead of making both batters separate and then mixing. Thankfully it turned out the same. I did add some extra vanilla (½ tea spoon) to it because it lost some taste after adding the flour.

    I give it 5 stars by taste and the instructions a 4 out of 5 stars as i got a little confused.

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