Moist Vanilla Pound Cake
Ingredients:
Butter: 1 cup (225g), unsalted, at room temperature
Sugar: 2 cups (400g)
Eggs: 4 large
Vanilla extract: 2 teaspoons
All-purpose flour: 3 cups (360g)
Baking powder: 2 teaspoons
Salt: 1/2 teaspoon
Milk: 1 cup (240ml)
Sour cream or Greek yogurt: 1/2 cup (120ml), for extra moisture
Instructions:
Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan, making sure to cover all surfaces to prevent sticking.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 5 minutes, and it’s important for achieving the cake’s light texture.
Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients: Add the flour mixture to the butter mixture in three additions, alternating with the milk and sour cream, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
Bake the cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, slice and enjoy your moist vanilla pound cake!
This cake is perfect served plain, with a dusting of powdered sugar, or alongside fresh berries and whipped cream.
If you had a specific flavor or cake in mind, feel free to share more details!