Delicious Vanilla Pound Cake

Bakers of all stripes want this classic in their collection – as well as their freezer.

A true pound cake relies on beating each egg thoroughly since there’s no baking powder. This is a good time to use imitation vanilla extract, because there is less flavour evaporation than with pure vanilla extract.



1 cup (250 mL) unsalted butter
1-1/2 cups (375 mL) granulated sugar
5 eggs
2 tbsp (30 mL) milk
1 tbsp (15 mL) artificial vanilla extract or pure vanilla extract
1/2 tsp (2 mL) salt
2 cups (500 mL) sifted cake and pastry flour


Line 9- x 5-inch (2 L) loaf pan with double layer parchment paper; set aside.In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at time and beating each for 1 minute. Beat in milk, vanilla and salt. Stir in flour until no longer streaky. Scrape into prepared pan, smoothing top.

Bake in centre of 325 degree F (160 degree C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Servings: 16

Nutritional Info

approx. per serving

  • cal248
  • pro3 g
  • total fat13 g
  • sat. fat8 g
  • carb30 g
  • fibre
  • chol89 mg
  • sodium93 mg
  • %RDI
  • calcium1%
  • iron9%
  • vit A12%
  • vit C
  • folate10%


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