Vanilla Pound Cake
This vanilla pound cake is wonderfully moist, rich, and buttery. It has a gorgeous golden brown crust and a heavenly flavor of vanilla that will leave your taste buds craving for more!
It’s called pound cake because the original recipe called for one pound each of butter, sugar, eggs, and flour. True pound cake dates back to the 1700s when measuring ingredients by weight rather than by volume was a common practice. The recipe was easy to remember, with a pound of each ingredient used in equal amounts. This resulted in a cake that was easy to make and had a consistent texture and taste. Over time, variations of the recipe have been made, but the name “pound cake” has stuck, as a tribute to the cake’s origins.
- 1 cup (227g) unsalted butter, room temperature, plus more for pan
- 1 cup (200g) sugar
- 4 large eggs, room temperature
- 1 vanilla bean or 2 tsp vanilla extract
- 2 cups (250g) all-purpose flour, plus more for pan
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