Vanilla Pound Cake Delight Recipe
If you crave an irresistible slice of pure comfort, Vanilla Pound Cake Delight is destined to become your new favorite indulgence. This cake boasts a tender crumb, golden crust, and dreamy vanilla aroma that instantly transports you to a place of sweet, homestyle nostalgia. Whether served at a cozy family gathering or dressed up for a celebration, Vanilla Pound Cake Delight shines with simple sophistication and classic flavor in every bite.
Ingredients You’ll Need
Get ready to fall in love with how approachable this ingredient list is—each item plays a pivotal role in creating the signature taste, rich texture, and buttery goodness of Vanilla Pound Cake Delight. Let’s dive into what you’ll need and why it matters:
- Unsalted Butter (1 cup, softened): Adds unbeatable richness and a creamy base to the cake while ensuring a melt-in-your-mouth texture.
- Vegetable Oil (1/2 cup): Keeps the pound cake extra moist for days and adds tenderness that complements the butter perfectly.
- Granulated Sugar (2 1/2 cups): Delivers just the right sweetness and helps develop that gorgeous golden crust.
- Large Eggs (5, room temperature): These bind everything together and create an airy, velvety crumb.
- Vanilla Extract (1 tablespoon): The heart of Vanilla Pound Cake Delight, infusing every bite with warm, sweet fragrance.
- All-Purpose Flour (3 cups): Provides the sturdy yet soft structure classic pound cakes are known for.
- Baking Powder (1/2 teaspoon): Lends a gentle rise so your cake stays light without losing its decadent density.
- Salt (1/2 teaspoon): Makes all the flavors sing and balances the sweetness beautifully.
- Whole Milk (1 cup): Adds rich moisture and helps create an even, tender crumb.
- Powdered Sugar (for dusting, optional): A final flourish that adds a touch of elegance and sweetness when serving.
How to Make Vanilla Pound Cake Delight
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Generously grease and flour a 10-inch bundt or tube pan—this step really ensures your Vanilla Pound Cake Delight slides out perfectly, keeping every ridge and curve picture-perfect.
Step 2: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture becomes light, fluffy, and almost pillowy, about 3 to 5 minutes. This is the secret to achieving that luscious, tender crumb—take your time here!
Step 3: Add the Eggs and Vanilla
Add eggs one at a time, mixing well after each addition so the batter stays silky and uniform. Next, pour in that generous tablespoon of vanilla extract, letting your kitchen fill with the delicious fragrance that defines Vanilla Pound Cake Delight.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures everything is evenly distributed, which helps your cake rise evenly and taste consistently delicious throughout.
Step 5: Alternate Dry Ingredients and Milk
Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Always start and finish with the flour. This gentle process prevents over-mixing and gives your cake its signature dense yet light texture.
Step 6: Pour and Bake
Once everything is just combined (don’t overdo the mixing!), pour the batter into your prepared pan. Smooth the top with a spatula to make sure it bakes up beautifully. Bake for 70 to 80 minutes—your kitchen will smell incredible!—or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Finish
Allow the cake to cool in the pan for about 15 minutes; this helps it set and release more easily. Then, gently turn the Vanilla Pound Cake Delight onto a wire rack to cool completely. Once cool, dust liberally with powdered sugar if you like, and get ready to impress.
How to Serve Vanilla Pound Cake Delight
Garnishes
A simple dusting of powdered sugar adds a sparkly, sweet finish, but don’t stop there! Fresh berries, a dollop of whipped cream, or even a drizzle of warm chocolate or fruit sauce can turn your Vanilla Pound Cake Delight into a show-stopping dessert.
Side Dishes
This cake is a chameleon—serve it alongside your favorite fresh fruit, a scoop of vanilla or berry ice cream, or even a light citrus salad. The gentle vanilla notes pair beautifully with tangy or creamy sidekicks.
Creative Ways to Present
Try cutting the cake into thick slices, grilling them lightly for a caramelized edge, then topping with macerated strawberries. Or layer cubes of Vanilla Pound Cake Delight with pudding and fruit for an effortless trifle everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your Vanilla Pound Cake Delight covered tightly with plastic wrap or in an airtight container at room temperature for up to three to four days. The flavors actually deepen after a day, making every slice even more irresistible!
Freezing
This cake freezes beautifully. Simply wrap tightly in plastic wrap, followed by a layer of foil, and freeze for up to three months. To thaw, just leave it at room temperature (still wrapped) until fully defrosted to keep all that lovely moisture locked in.
Reheating
If you’d love to enjoy a warm slice, pop it in the microwave for 10–15 seconds or wrap in foil and heat in a 300°F oven for about 10 minutes. This refreshes the flavor and makes Vanilla Pound Cake Delight taste like it just came out of the oven.
FAQs
Can I use a loaf pan instead of a bundt or tube pan?
Absolutely. Divide the batter between two standard 9×5-inch loaf pans and adjust the baking time to about 55–65 minutes, checking doneness with a toothpick.
What’s the secret to making pound cake moist and not dry?
Using both butter and oil in this recipe is key—it gives you a rich flavor and unbeatable moistness that lasts for days, making Vanilla Pound Cake Delight the perfect make-ahead dessert.
Can I add other flavors to this recipe?
Certainly! Almond extract or a little lemon zest can brighten the flavor, or try a simple glaze for extra flair. Just be careful not to overpower the delicate vanilla notes that make this cake so special.
Why do I need to alternate adding flour and milk?
This technique ensures a smooth, even batter without overmixing, which keeps the texture dense but not heavy. It also helps all the ingredients incorporate seamlessly for a perfect slice of Vanilla Pound Cake Delight.
Should the eggs really be at room temperature?
Yes! Room temperature eggs whip up more easily and create a smoother batter, giving your pound cake a lighter crumb and more uniform rise throughout.
Final Thoughts
There’s something magical about a recipe that brings comfort, joy, and just the right hint of nostalgia with every bite. Vanilla Pound Cake Delight is a true classic with a rich vanilla aroma and irresistible crumb—try it once, and it will have a permanent place in your baking repertoire. Gather your ingredients, share it with loved ones, and watch this simple cake turn into the star of your dessert table!
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Vanilla Pound Cake Delight Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, buttery goodness of this Vanilla Pound Cake Delight. This classic pound cake is moist, tender, and bursting with vanilla flavor. Perfect for any occasion, from afternoon tea to elegant desserts.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and grease and flour a 10-inch bundt or tube pan.
- Mix wet ingredients: In a large bowl, beat the softened butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 70–80 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This pound cake is rich, buttery, and even better the next day.
- Serve plain or with berries and whipped cream.
- For added flavor, try adding a teaspoon of almond extract or a lemon glaze drizzle.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
