French Vanilla Pound Cake (Printable Version)

Moist, buttery loaf with French vanilla notes, ideal for pairing with tea or fruits.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup unsalted butter, softened
02 - 4 large eggs, room temperature
03 - 1/2 cup whole milk, room temperature

→ Sugar & Flavors

04 - 2 cups granulated sugar
05 - 2 teaspoons pure vanilla extract
06 - 1 vanilla bean, split and scraped (optional)

→ Dry Ingredients

07 - 2 3/4 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with a mixer until pale and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Mix in pure vanilla extract and scraped vanilla bean seeds, if using, until evenly distributed.
06 - With mixer on low speed, alternately add flour mixture and milk in three batches, starting and ending with flour. Mix just until combined; do not overmix.
07 - Transfer the batter to the prepared pan and level the surface with a spatula.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean.
09 - Allow cake to cool in pan for 10 minutes, then turn onto a wire rack to cool thoroughly before serving.

# Expert Advice:

01 -
  • Uses simple pantry staples found in any kitchen
  • Easy enough for beginners yet impressive for guests
  • Classic vanilla flavor that everyone adores
  • Adaptable to serve plain or with your favorite toppings
02 -
  • High fiber and protein from eggs and milk
  • Cake freezes beautifully for future treats
  • Adaptable to both loaf and bundt pans
03 -
  • Always let butter and eggs reach room temperature for easy mixing
  • If using vanilla bean do not toss the pod Simmer it with a cup of milk for a warming drink
  • Do not rush creaming butter and sugar Proper mixing gives you that signature pound cake crumb

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