Basic vanilla pound cake. This cake is buttery and dense with a soft crumb. A simple cake that goes well with tea time. You can serve this cake with whipped cream and fruits but the cake is just as good as-is.
Have you ever wondered how difficult it is to make a buttery pound cake?
I’ll show you the answer in today’s recipe. Today’s recipe is a personal favorite of mine. If you know me, I’m a fan of simple, yet delicious, food. This vanilla pound cake is one of those foods. And did you know you only need a couple of basic ingredients to make this artisan pound cake? There are no chemical leaveners! The secret to this buttery, dense cake recipe is the technique. By beating the butter and sugar until light and fluffy, small bubbles are created in this cake. Although the cake is dense, it absolutely isn’t dry.
So the answer to the question “How difficult is it to make a butter pound cake?” is: not difficult at all, super easy. It’s even easier than my blueberry pound cake recipe! This pound cake is less fluffy than my blueberry pound cake, but the flavor is more buttery. The texture is dense and so good!
How do you make this pound cake?
All you need to do is beat the butter and sugar until pale and fluffy. I use unsalted butter, but you can go for salted butter if you want. Do not use margarine (spreadable butter) because it contains too much water and not enough flavor. If you’re not sure how to beat butter and sugar, be sure to check out my previous video on beating butter and sugar. Watch the video and you’ll never have trouble making buttery, fluffy cakes again! You can use the same technique to make my very vanilla cupcakes recipe.
When everything’s light and fluffy…
You can add the remaining ingredients and pop this baby into the oven. For the flour, I used a mixture of all-purpose flour and corn starch. I used the corn starch to tenderize the flour. If you don’t have corn starch, you can use cake flour instead of flour and corn starch. Cake flour is low in gluten and yields soft cakes too. Bake the cake in a cake tin at 160C. Be sure to line the cake tin with baking paper to ensure the cake comes out easily (+BONUS: easier to clean!). Let the cake cool completely before cutting it into (thick!!) slices.
What about leftovers?
Buttery pound cake leftovers can be stored in an airtight container to keep the cake buttery and soft up to 3 days. The cake is still edible after 3 days, but it won’t be as moist. Don’t worry though: This cake never lasts more than 2 days in our house.
Now tell me, don’t you just want to dive right into this easy cake?
- 250 g unsalted butter, room temperature
- 250 g caster sugar
- 5 eggs, room temperature
- 240 g flour
- 1 Tbsp corn starch
- 2 tsp vanilla paste
- Preheat the oven to 160C and line a 25/30cm cake tin with baking paper (or use butter and flour).
- In a mixing bowl, beat the butter and sugar until light and creamy.
- Beat in the eggs one by one. Add the next egg when the previous is completely mixed.
- Add the vanilla paste and gradually mix in the flour and corn starch.
- Using a spatula, scrape the sides of the bowl and mix to incorporate all ingredients.
- Pour the batter in the cake tin and spread out the batter evenly.
- Bake the cake 75-80 min at 160C or until a cake tester comes out clean.
- Let the cake cool completely before cutting into slices.