Side Pannel
Easy Vanilla Pound Cake
Easy Vanilla Pound Cake
- Recipe Submitted by maryjosh on 01/24/2020
Ingredients List
- 3/4 cup unsalted butter , softened to room temperature
- 1 and 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon almond extract , to taste
- 4 large eggs , room temperature
- 2 cups cake flour , sifted*
- 1/4 cup whipping cream , heavy cream or half-and-half cream
Directions
Preheat the oven to 350F degrees. Line a 9x5 inch loaf pan with parchment paper, or grease with soft butter and sprinkle with flour. Set aside.
In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar for about 5 minutes until it's pale in color. Add in the vanilla extract & almond extract. With the mixer on medium speed add in the eggs one at a time, beating for 30 seconds to about 1 minute between each.
Turn down the mixer to low and carefully add in about half of the four, followed by about half of the whipping cream. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula as necessary. Turn the mixer on to low and add in the rest of the flour followed by the rest of the whipping cream until combined.
Spoon the mixer into the prepared pan and smooth the top. Bake in the prepared oven for about 55 minutes to 1 hour and 10 minutes until an inserted toothpick comes out clean. If at around 45 minutes the top appears to be browning a lot already, tent a piece of aluminium foil over the top of the cake to prevent over browning.
Allow the cake to cool in its pan on a wire rack for about 20 minutes, then remove from the pan and continue cooling until it reaches room temperature.
Serve plain or with berries and whipping cream
In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar for about 5 minutes until it's pale in color. Add in the vanilla extract & almond extract. With the mixer on medium speed add in the eggs one at a time, beating for 30 seconds to about 1 minute between each.
Turn down the mixer to low and carefully add in about half of the four, followed by about half of the whipping cream. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula as necessary. Turn the mixer on to low and add in the rest of the flour followed by the rest of the whipping cream until combined.
Spoon the mixer into the prepared pan and smooth the top. Bake in the prepared oven for about 55 minutes to 1 hour and 10 minutes until an inserted toothpick comes out clean. If at around 45 minutes the top appears to be browning a lot already, tent a piece of aluminium foil over the top of the cake to prevent over browning.
Allow the cake to cool in its pan on a wire rack for about 20 minutes, then remove from the pan and continue cooling until it reaches room temperature.
Serve plain or with berries and whipping cream
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