Best Ever Vanilla Pound Cake
Recipe type: Dessert
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • Eggs – 3, large, at room temperature
  • Milk – 3 tbsp, at room temperature
  • pure vanilla extract – 1 & ½ tsp
  • Cake flour/All-purpose flour – 150 gms (1 & ½ cup)
  • Baking powder – 1 tsp
  • Salt – ¼ tsp
  • Granulated white sugar – 150 gms (3/4 cup)
  • Unsalted butter – 185 gms (13 tbsp), at room temperature
  1. Preheat oven to 180 C (350 F) and place rack in center of oven.
  2. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
  3. In a medium bowl, whisk together the eggs, milk, and vanilla extract. Set aside.
  4. In another large bowl, place the dry ingredients – flour, baking powder, salt, and sugar – and mix on low speed for about 30 seconds or until blended.
  5. Add the butter and half of the egg mixture that you prepared. Mix on low speed until the dry ingredients are moistened. Then bear for about one minute on higher speed to aerate and develop the cake's structure. Scrape down the sides of the bowl.
  6. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg well into the batter.
  7. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
  8. Bake in the pre-heated for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  9. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  10. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
  11. Serve the cake little warm with a scoop of vanilla ice-cream for that ultimate pleasure! Enjoy!
Recipe by Flavor Quotient at