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Vanilla Pound Cake

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A classic Vanilla Pound Cake with a moist, buttery texture and delightful vanilla aroma, perfect for any occasion.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan and dust it lightly with flour.
  2. In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients and whole milk alternately, starting and ending with the flour mixture.
  6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  7. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

Make sure your butter and eggs are at room temperature. Store covered at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pound cake, vanilla, dessert, cake, baking

Find it online: https://swifttasty.com/vanilla-pound-cake/